CHICKEN GOUJONS WRAPPED IN PARMA HAM
(Makes 14 goujons)
2 large skinless chicken breasts
7 slices Parma ham
2tsp runny honey
For the sauce:
200g creme fraiche
2tbsp fresh green pesto
Squeeze of lemon juice
Salt and black pepper
lPreheat the oven to 200C/Gas 6 and grease a baking tin.
lPlace the chicken breasts on a board. Cover them with cling film, then bash them with a rolling pin until they are slightly thinner. Remove the cling film and slice each breast into seven goujon-shaped strips.
lCut each slice of Parma ham in half. Wrap each goujon in a piece of Parma ham, then place on the prepared baking tray. Drizzle over the honey, then roast for 10 minutes, until cooked through and crisp.
lMix together the creme fraiche, pesto and lemon juice and season. Serve hot (heated through in a small saucepan) or cold with the crisp goujons.
lTastes great served with baked potato or sweet potato wedges.
APRICOT, PECAN, RAISIN AND CHOCOLATE COOKIES
100g unsalted butter, softened
100g light soft brown sugar
1 large egg
150g porridge oats
75g self-raising flour, sifted
Pinch of salt
1tsp vanilla extract
50g dried apricots, roughly chopped
25g pecans, roughly chopped
100g dark chocolate chips or chopped dark chocolate (70% cocoa solids)
lPreheat the oven to 180C/Gas 4 and line two large baking sheets with non-stick baking paper.
lCream the butter with the sugar in a bowl until light and fluffy, then add the egg and beat again. Fold in the remaining ingredients until well incorporated.
lShape the cookie dough into 20 balls. Place on the prepared baking sheets, well spaced apart, and press down slightly to flatten.
lBake for 10-12 minutes, until lightly golden but still slightly soft in the middle. Leave to cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.