Bryony's Blog




I don't want to eat chicken every which way for days, ending up with soup so very often I cut a fresh bird into quarters, cook one piece that day, and freeze the others. This is a quick and easy dish to prepare - if you have a large chicken in the first place, then one breast (on the bone) will feed two, or one with enough for a sandwich the next day.

You will need:

1 chicken breast on the bone (or leg and thigh if you prefer)
1 small red chilli, de-seeded and chopped finely
juice of 1 lime
1 tablespoon of soy
about 3/4 inch of fresh ginger, peeled and grated
1 fat clove of garlic, peeled and chopped
a small glass of white wine plus a splash of water
salt and pepper
fresh coriander
a little oil

In a bowl mix the soy, chilli, garlic, lime juice, ginger and add the chicken, rubbing the juices into all the nooks and crannies. Then, either put everything into a plastic bag and seal well, or cover the bowl with cling film. Leave in the fridge for at least an hour.

Next, heat a dessert spoon of oil in an oven proof casserole and brown the chicken on both sides. Add the wine, a splash of water and season well with pepper but go easy on the salt as the soy may be sufficient.
Put the lid on the casserole and cook in a moderately hot oven for about 20 minutes, or until the chicken is thoroughly cooked and the juices run clear. Have a look during the cooking 1) to baste the chicken, and 2) to make sure the liquid hasn't all evaporated - add a little more water/wine if necessary.

When ready to serve, chop some fresh coriander leaves and scatter over the chicken. I usually serve plain basmati rice and a vegetable of some sort, alongside a dollop of mango chutney.


This is a lovely, light, vegetarian dish and the following will be enough for two:

2-3 large very large, flat, field mushrooms, peeled and sliced - these remain nice and 'meaty'
1-2 cloves garlic, peeled and chopped
1 medium red onion, peeled and sliced finely
1 small red chilli (or half a larger one), de-seeded and chopped finely
3/4 inch fresh ginger, peeled and grated
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
two large tomatoes, roughly chopped
small bag of baby spinach leaves
1 tin of chick peas, rinsed and drained - I cooked a handful of fresh borlotti beans instead and they were lovely and creamy in texture
salt and pepper
a little oil
fresh coriander leaves

Heat the wok, add a splash of (sunflower or any other but not olive) oil, add the onions and stir fry for a couple of minutes until just beginning to soften, not brown. Add the garlic, spices, chilli and ginger. Stir quickly for about a minute. Add the mushrooms, tomatoes and chick peas and a little water to moisten. Stir, cover and simmer gently for about 5 minutes. Add the spinach, stir and cover. Cook for a further 5 minutes. Throw on a good handful of fresh, roughly chopped (I use scissors) coriander and serve immediately with plain boiled rice, chutney and any other dishes such as cucumber raita, naan bread etc. Delicious!