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Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

 
Lemon Chicken Print Email

Love British food with Matt Follas, 2009 MasterChef winner - recipe of the month - May 2009

An Italian inspired recipe ... lemon and chicken go together fantastically, or you could use oranges as an alternative if you can't get really ripe lemons. It's sweet, hot, garlicky comfort food - a lighter alternative to a traditional Sunday roast. It needs to be served with something equally strongly flavoured, otherwise they'll get lost against the intense flavours of the chicken, so garlicky roasted potatoes are ideal.

Ingredients:

1 whole free-range chicken
3 ripe lemons
1 bulb garlic
1-2 small red chillies
2 tsp honey
1-2 tsp Tabasco
1 stick of celery
Salt & pepper to taste

Method:

Preheat the oven to 200ºC.
Chop the chicken into pieces.
Place zest and juice from two of the lemons, honey, salt, Tabasco and 2 crushed cloves of garlic in a large sealable plastic bag.
Add the chicken pieces to the bag, remove all the air and seal.
Squidge it about to ensure the chicken pieces are coated with the marinade.
Place in the fridge for 2 hours to marinate.
Put the chicken and the marinade from the plastic bag into a roasting dish, (spreading the chicken pieces evenly).
Slice the 3rd lemon and the chillies, finely chop the celery (saving the celery leaves to decorate the final dish) and scatter these in the roasting dish, along with the remaining whole garlic cloves.
Season, and cook for 40-50 minutes.

Serves 4-6 depending on size of chicken
 
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