Quick to cook and tasty to eat – that’s what new-season veg and herbs are, according to Casey Foot. Here she shares one yummy option.
Coriander lime chicken
Preparation time: 20 minutes
Cooking time: 15 minutes.
- 4 chicken breasts
- 1 tbsp finely chopped flat leaf parsley
- 2tbsp finely chopped coriander leaf
- Finely grated zest and juice of a lime
- 2 cloves garlic minced
- 2 tablespoons of extra virgin olive oil
- 1tsp sea salt
- Chop the chicken breasts into chunks about an inch big.
- Mix the rest of the ingredients in a large bowl, and then toss the chicken in this mixture to coat well. At this point you can leave the chicken in the fridge overnight if you want to get a really zingy mixture. Otherwise a good 10 minutes will be fine.
- Thread onto skewers. Turn the grill to hot, or heat a griddle pan to med-hot, or if you want to oven cook these, about 180c. Cook the chicken for about 10 minutes, turning half way through, and ensure they are cooked completely before serving.
Creamy broad beans with sage and bacon
Preparation time: 15 minutes
Cooking time: 10 minutes
- 800g broad beans in pods
- 150-200ml double cream
- 1 shallot, finely sliced
- 100g lardons
- 15 sage leaves
- 3 cloves garlic, finely chopped
- 4 tbsp olive oil
It is best to use baby broad beans where the outer skin is not tough, so you don’t have to remove the outer pale skins (choose shorter pods of about 10cm where the beans will be smaller and juicer).
- Heat the oil in the frying pan to medium hot and add the lardons and shallot. Fry for 3-4 minutes until the shallot is translucent and add the garlic. Stir for 1 minute.
- Add the broad beans and stir again for 1 minute, then add the double cream. Add more if you would like more sauce. Cook for 2-3 minutes until the broad beans are done.