Two-way slow-cooked chicken pot roast with sweet paprika and cayenne
There are so many plus points to this tasty, slow-cooked dish. In the oven a plain roast chicken usually takes 1½-2 hours and you have to calculate the number of minutes per kilo. With a slow cooker there is much more room for manoeuvre time-wise and the chicken will always be succulent, no basting needed. Pop it on before work and come home to a delicious hot supper. This dish is a one-pot wonder – meat, veggies and a delicious gravy all cooked at the same time – so all you have to do is steam a few greens or make a quick salad of watercress or grated courgette to serve alongside. Any leftover meat can be used cold in salads and sandwiches. If you don’t have a slow cooker (we highly recommend getting one!), then use an ovenproof dish with a tightly fitting lid and pop it in the oven on low, as per the method below.
4 large carrots, roughly chopped
2 large onions, roughly chopped
3 large celery sticks, roughly chopped
1 celeriac or 2 small turnips or swedes, roughly chopped
4 garlic cloves, halved
100ml (3½ fl oz) water
1 handful of fresh rosemary, parsley, basil or thyme, or 1 tbsp dried
1 x 1.8kg (4lb) chicken
F OR THE STUFFING
1 lemon, halved
4 garlic cloves
1 medium onion, roughly chopped
FOR THE SPICE RUB
4 tsp sea salt
1½ tsp black pepper
1½ tsp cayenne pepper
1½ tsp sweet smoked paprika
1½ tsp dried thyme
1 Place the chopped vegetables in a slow cooker with the garlic, water and herbs (or, alternatively, place in an ovenproof casserole dish with a tight-fitting lid).
2 Stuff the chicken with the lemon halves, garlic and onion and place on top of the chopped vegetables.
3 Rub the top of the chicken with the salt, spices and thyme. Put the lid on the slow cooker and set to low for 8 hours. Alternatively, put the lid on the ovenproof casserole dish and cook in the oven (preheated to fan 140C/gas 3) for 4 hours. We like to serve this with the Celeriac and Blue Cheese Gratin and Creamy Carrot Bake from our book and/or a simple watercress salad.
TIP When you’ve served the chicken, throw the bones back into the pot to make the chicken broth from our book.
Beef and bacon stew
Inspired by two classic campfire dishes – Boston baked beans and beef stew – this rich, smoky dish is sure to warm you up. Simply leave to bubble gently on the hob or in the oven, or throw it all into a slow cooker with half the amount of water and set to low for 8 hours. Serve with handfuls of watercress and spinach, or throw in some greens during the last 10 minutes of cooking to keep it to one dish. For a dinner party, add some cauliflower mash or slaw, or serve with the buttered Flaxseed Buns from our book. It’s a great dish to freeze.
200g (7oz) unsmoked bacon or pancetta, chopped
1 tbsp ghee (clarified butter) or coconut oil
2 large onions, finely diced 1kg (2¼ lb) minced beef (minimum 20 per cent fat)
4 garlic cloves, diced
2 tsp hot smoked paprika
1 tbsp fresh thyme/ oregano leaves or 2 tsp dried
2 tbsp maple syrup
2 tbsp apple cider vinegar or juice of 1 lemon
1 tbsp tomato purée
2 x 400g tins of chopped tomatoes
4 medium carrots, roughly chopped
1 celeriac (about 400g/14oz), peeled and roughly chopped
2 large handfuls of fresh parsley, leaves and stalks separated and chopped
2 tbsp mustard
400ml (14fl oz) water or our Bone Broth (see our website for a how-to video)
sea salt and black pepper
1 In a large, heavy-based saucepan, cook the bacon or pancetta on a medium heat for 5 minutes until crispy.
2 Add the ghee or coconut oil and onions, stirring for 8 minutes until softened and caramelised, then tip in the minced beef with the garlic, paprika and thyme/oregano, and stir for another minute.
3 Add the maple syrup, apple cider vinegar/lemon juice and tomato purée, season with salt and pepper and fry for a minute, stirring continuously.
4 Tip in the tomatoes, carrots, celeriac and parsley stalks, then add the mustard and water/broth. Bring to a simmer, cover with a lid and cook over a low heat for 2 hours, stirring occasionally. Alternatively, cook in an ovenproof casserole in the oven (preheated to fan 180C/gas 6) for 2½ hours. If there is excess liquid, remove the lid from the pan or casserole and cook uncovered during the final 15 minutes to let the sauce reduce.
5 Taste for seasoning and top with the parsley leaves to garnish.
Super-charged store cupboard spinach soup
This is a quick and easy creamy spinach soup – perfect for fighting off a bug. The immune-boosting properties of ginger, garlic, turmeric and lemons, along with the nourishing broth, will pep you up in no time. From your store cupboard to a bowl of soup in front of the fire (we wish!) in 10 minutes – it’s our secret weapon against the British weather.
2 tsp coconut oil 2cm (¾ in) piece of fresh root ginger (unpeeled if organic)
2 garlic cloves ½ lemon or 1 lime
2 tsp ground turmeric
4 spring onions or ½ small onion, roughly chopped
1 x 400ml tin full-fat coconut milk
1 x 400g tin of cannellini or butter beans, drained and rinsed
450g (1lb) spinach, fresh or frozen
2 tsp tamari a pinch of chilli powder or cayenne pepper (optional)
sea salt and black pepper
1 Gently melt the coconut oil in a saucepan and grate the ginger, garlic and lemon or lime zest (reserving the fruit) straight into the pan. Add the turmeric and spring onions or onion and cook on a medium heat for 2 minutes.
2 Pour in the coconut milk and bring to a medium simmer. Add the drained beans and the spinach, place a lid on the pan and cook for 2 minutes.
3 Squeeze in the juice from the lemon/lime and add the tamari with a pinch of salt and pepper and chilli powder or cayenne pepper (if using).
4 Blend everything together using a hand-held stick blender or in a food processor and check the seasoning before serving up.
BONUS RECIPE BELOW…
Chocolate orange bars with clementines
This recipe is just so good and yet so easy to make. Whole, fresh and juice clementine pieces enrobed in melt-in-the-mouth chocolate infused with coconut, vanilla and orange extract. As always, a pinch of salt goes a long way in this sweet recipe – it makes the citrus even zinger, cuts through the bitterness of the chocolate and adds complexity to the maple syrup’s sweetness. The homemade chocolate is very easy to make – no temperamental cocoa solids to contend with. Just whisk cocoa powder and a little maple syrup for sweetening it into gently melted coconut oil. Pour over the clementines and leave to set in the fridge. Present the whole bar as a beautiful gift or serve on a slab of chilled marble with a sharp knife at the end of a dinner.
MAKES 1 BAR FOR SLICING TO SERVE 6
1 organic (unwaxed) clementine (or see tip below)
100g (3 ½ oz) coconut oil
50g (2 oz) cocoa powder
3 tbsp maple syrup
1 tsp vanilla extract (not essence)
a tiny pinch of sea salt
1 Line a small baking tin – about 11cm x 17cm (4 ¼in x 6 ¾ in ) – or similar sized container with baking parchment.
2 Zest the clementine with a grater or zester (see also tip below) and place the zest to one side. Peel the clementine, break into segments and arrange in the bottom of the prepared tin.
3 Gently melt the coconut oil in a saucepan over a low heat. Remove from the heat and whisk in the cocoa powder until smooth, then stir in the remaining ingredients until well combined.
4 Pour the cocoa mixture over the clementine segments in the tin, then sprinkle the clementine zest over the surface of the mixture, gently pressing it in.
5 Chill for 1 hour or until set. Slice with a sharp knife and serve immediately as the chocolate becomes very soft at room temperature, or store in the fridge and eat within a day or two.
TIP To remove the wax from a non-organic clementine, pace the fruit in a colander and poor over recently boiled water. Scrub with a brush, then rinse under cold water and dry.
VARIATION You can replace the cocoa powder with carob for a caffeine-free treat. Use 40g ( 1 ½ oz) carob powder, sifting it into the melted coconut oil in step 3, and reduce the maple syrup to 1 tablespoon. The coconut oil sometimes separates on top of the finished bar.
An inventive new way to make a simple apple taste like apple pie! You’ll need a spiralizer to create this quick dessert, which also makes a fab topping for porridge or stuffing for pancakes. Eat it by itself or with a dollop of something creamy such as yoghurt (full-fat probiotic or coconut) or the yoghurt ‘cream cheese’ frosting from our book. Use the small noodle blade to make spaghetti-like strands, or try the ribbon blade for a beautiful variation. Don’t have a spiralizer? See the tip below. If you’re using a green apple, you might want to add the lightest drizzle of honey to offset any tartness. Red apples look really pretty and are usually sweeter – try making pear spaghetti too!
90g (3⅓ oz) flaked almonds 3 apples ¾ tsp ground cinnamon 1½ tsp vanilla extract
1 Toss the flaked almonds in a dry pan over a medium-high heat for 2-3 minutes until lightly toasted.
2 For each apple, line up the core in the spiralizer, using the small noodle blade, and spiralize.
3 Place the apple spaghetti in a bowl with the cinnamon, vanilla extract and toasted almonds and toss gently to serve.
TIP It’s best to serve this straight away before the apples go brown. If you don’t have a spiralizer, you can grate the apples instead. This won’t make apple spaghetti but it will taste just as good!
Growing up, we both loved chocolate hazelnut spread as a treat for breakfast. We still do and here is our own wholefood version! Try this creamy spread, made with black beans and roasted hazelnut butter, in a thick layer on your toast and enjoy for breakfast, teatime or as a snack. Deliciously rich and decadent, it’s also divine on its own – we like to enjoy a tiny pot or small scoopful for dessert with some fresh berries and a drizzle of cream. Team it with the Chestnut Pancakes from our book for a chocolate crêpe, or try spread on to thickly sliced apple rings.
550G 100g (3½ oz) hazelnut butter
1 x 400g tin of black beans, drained and rinsed
4 tbsp cocoa powder
2 tbsp butter or coconut oil
4 tbsp raw honey
2 tsp vanilla extract
a small pinch of sea salt
1 Add all the ingredients to a food processor or high-powered blender and pulse to the desired consistency. 2 Transfer the spread to a sterilised jar and store in the fridge for up to 3 weeks.
Cinnamon, raisin and quinoa breakfast muffins
Wholefood muffins are delicious for breakfast, sliced in half and served with butter, cheese and jam, all washed down with a big pot of tea. We’ve made these using quinoa, ground flaxseeds, plenty of cinnamon and juicy raisins to sweeten. Unlike many non-grain, gluten-free baking recipes, this one is also nut-free. Make sure you remember to soak the quinoa overnight – not only does this make the whole seeds easier to digest and more nutritious, it also renders them the perfect consistency for baking. Even if you’re not cooking for so many people, be sure to make the full batch and freeze leftovers for rainy-day breakfasts.
MAKES 12 MUFFINS
300g (11oz) quinoa
2 large or 3 medium bananas (190g/ 6½ oz peeled)
3 eggs, lightly beaten 60g (2½ oz) butter, softened, or coconut oil, plus extra to serve
1 tsp bicarbonate of soda ¾ tsp sea salt 2 tbsp lemon juice or apple cider vinegar 1 tbsp vanilla extract 2½ tbsp ground cinnamon 4 tbsp maple syrup
8 tbsp ground flaxseeds 160g (5½ oz) raisins
TO SERVE sliced full-fat cheese (such as mild/ medium Cheddar or Stilton)
sugar-free jam (preferably homemade) or try the Spiced Winter Apple Chutney from our book
1 Place the quinoa in a bowl with double the volume of water and leave to soak overnight or for a minimum of 8 hours. After soaking, drain the quinoa, rinse well and drain again.
2 When you’re ready to cook, preheat the oven to fan 180C/gas 6 and line a 12-hole muffin tin with baking parchment cases.
3 Peel and roughly chop the bananas and add to a food processor with the soaked quinoa and all the other ingredients except the raisins, then blend until smooth. Remove the processor blade and stir in the raisins by hand. Alternatively, mash the bananas and add to a bowl with the other ingredients. Mix by hand before stirring in the raisins.
4 Divide the batter among the paper cases, then bake for 30-35 minutes until firm to the touch and slightly crunchy on top. Remove from the oven and leave to cool for a few minutes, transferring to a wire rack when they are just cool enough to handle.
5 Serve warm or at room temperature, spread with butter and alongside some slices of cheese and jam or chutney. The muffins will keep in a sealed container in the fridge for up to a week.
Mum’s aduki and green bean salad
This is our mum’s signature salad that she is always being asked to bring to gatherings. It uses aduki or ‘adzuki’ beans – small, dark red beans popular in Asian cooking, particularly in sweet recipes. This is a feast in itself, though you could fold in some cooked quinoa for more of a hunger-buster or serve in the hollow of roasted butternut squash, as pictured. We make the dressing first, as it mellows the sharpness of the raw onion, then add it to the hot green beans so they soak up the flavour. Tuck in straight away if you fancy it warm, but it’s delicious cold, too.
SERVES 4 AS A SIDE
200g (7oz) green beans, tops trimmed
6 tbsp water
1 x 400g tin of aduki beans, drained, rinsed
400g (14oz) cherry tomatoes, halved
FOR THE DRESSING
1 small red onion, finely sliced
1 large garlic clove, diced or crushed
5 tbsp extra virgin olive oil
3 tbsp lemon juice or apple cider vinegar
1 tsp raw honey (optional)
sea salt and black pepper
1 Add the dressing ingredients to a large bowl, season with salt and pepper and whisk together with a fork. 2 Place the green beans in a saucepan with the water, bring to a gentle bubble, check, put a lid on the pan and allow to steam for 5 minutes until they are just tender, then drain. 3 Add the hot green beans straight to the dressing before mixing in the aduki beans and tomatoes.
Lemony chilli prawn courgetti with greens
Ready in less than 10 minutes, courgetti (courgette spaghetti) is our favourite quick meal, especially as it gets our daily greens intake up at the same time. Here we’ve added chilli, garlic and lemon, which is, in our opinion, one of the best flavour combinations, not to mention antiviral and immune-boosting. This recipe is incredibly versatile: swap the prawns for any seafood you fancy, or use flaked fresh or smoked fish. Try purple-sprouting broccoli when in season. Green beans or asparagus would be equally delicious.
1 large head of broccoli (about 350g/12oz)
2 tsp ghee (clarified butter)
2 garlic cloves, diced
1 fresh red chilli, deseeded and diced, or ½ tsp chilli flakes
500g (1lb 2oz) raw prawns, shell on
4 tbsp water
4 large courgettes
a pinch of sea salt
grated zest and juice of 1 lemon
1 large handful of fresh herbs (such as basil or parsley), roughly chopped
2 large handfuls of rocket
1 handful of finely grated Parmesan
drizzle of extra virgin olive oil
1 Cut the broccoli florets into small pieces and finely slice the stalks (after first slicing off the tough outer layer).
2 Melt the ghee in a large saucepan on a medium heat, add the garlic, chilli and prawns and gently fry, stirring halfway through, until cooked (about 3 minutes, depending on the size of prawns). Remove from the pan and set aside.
3 Add the broccoli and water to the pan, cover with a lid and steam the broccoli for 3-4 minutes until just tender.
4 Meanwhile, spiralize the courgettes, snipping long strands into shorter lengths for easier eating, or peel into strips using a julienne peeler or standard vegetable peeler and cut in half lengthways. 5 Once the broccoli is cooked, add the cooked prawns with the salt and lemon juice. Stir together in the pan and then remove from the heat. 6 Toss everything except the lemon zest together with the courgetti, then serve on a platter of rocket with the lemon zest and Parmesan scattered over and drizzle with the oil
Pre-order Jasmine and Melissa’s new book for a special price
Our recipes are from Good + Simple by Jasmine and Melissa Hemsley, to be published by Ebury Press on Thursday, price £25*. Chapters include nine brilliant recipe sections, as well as the H+H philosophy, essential cooking tips and pantry suggestions, notes for vegans, vegetarians and those with allergies, plus a one-week reboot plan and weekly menus. To pre-order a copy for £18.75 (a 25 per cent discount) until 6 March, visit you-bookshop.co.uk or call 0808 272 0808*
Recipes extracted from Good + Simple
Photographs Nick Hopper