Apart from chocolate, that is.
This is quite sweet but not sickly. I roasted some peppers and carrots in the same pan and served with steamed rice and peas.
Mix together orange juice, maple syrup, olive oil, vinegar and dijon mustard and coat the chicken with half the sauce. Roast at 180C for 35 mins.
Remove the tin from the oven and poke some orange slices in amongst the chicken. Drizzle over the rest of the orange sauce and roast for another 15 mins until the chicken is sticky and golden.
Banana peanut butter muffins
A good way to use up bananas on the turn if you don’t fancy yet more banana bread. I adapted this from a few different recipes to pack as much in as possible. The peanut butter and yoghurt provide some extra protein and I snuck some courgette into mine, as per (you could use carrot instead). You can wrap and freeze these individually, too, so make a full batch and put some aside.
Preheat oven to 220C and grease your muffin tins.
Mash two bananas and add a handful of grated courgette, a beaten egg, 1/2 cup plain yoghurt, a good squirt of honey, 1/3 cup milk, a splash of vanilla and a few heaped tablespoons of peanut butter. Beat until smooth.
In a separate bowl, mix 1 1/2 cups plain flour, a teaspoon each of baking powder and bicarb and a pinch each of salt and cinnamon.
Pour the wet ingredients into the dry and fold together very gently until just combined.
Bake at 220C for 5 minutes, then turn the oven down to 180C for another 12 minutes – test to see if a skewer comes out clean.
Chicken and veg hand pies
Hand pies are the best. You can use pretty much anything in them, the kids can help make them if you are so inclined, and there are no soggy bottoms or scrubbing of pie tins after the fillings leak.
Mix some diced meat and veg and add a little sauce. For these, I used leftovers from the Sunday roast – chicken, roast potatoes, peas and creamed leeks – and stirred it into some tinned chicken soup.
You could use steak or roast beef and a little gravy, lamb and pea, or an all veg filling with broccoli and stilton soup. You could do an Italian-y one with leftover bolognese, or chicken, tomatoes and pesto. You get the idea.
Add a spoonful of filling to a square of puff pastry and fold one corner over to its opposite corner to make a triangle. Press the edges closed with a fork and brush with milk or an egg wash.
Bake at 180 for about 30 minutes.
I made these veggie, but you could add prawns, ham or chicken. I used green peppers, mushrooms, frozen peas and tinned sweetcorn because that’s what I had the day before the weekly shop, but any veg that would work in egg fried rice or a stir fry could be used.
Mix together a good spoonful of peanut butter, some orange juice (you could use lime if everyone will eat it), a blob of sweet chilli sauce, a touch of garlic and ginger and a splash of soy sauce. Microwave the mix to soften if required.
Cook your egg noodles ( or super noodles, let’s be honest). In the meantime, steam, boil or nuke your veg. Make a very thin omelette from one egg and slice into strips.
Mix it all together – that’s it.