Chicken with Lemon and Honey- Serves 4



Like a lot of food lovers, I have a large collection of recipe books lining my bookshelves (bedside table, desk, kitchen shelves, coffee table- you get the picture!)

I tend to use favourite recipes over and over again and unless I’m entertaining, those recipe books remain on the shelves.  I recently vowed to look at all of my books, as I’m sure that there are some recipes that are worthy of joining the favourites list!

I found a book called ‘Food for Living’ by Rachel Allen on my shelves, and thought that I should try some of her recipes instead of just looking at the pictures (in the same kind of way that I ‘watch’ exercise DVD’s!)

I often adapt recipes to either make them gluten free or to use the ingredients I already have.  However some recipes shouldn’t be changed and certainly can’t be improved and Lemon Honey Chicken is one of those.  Not only does it look delicious, it smells wonderful as it is cooking!

4 chicken legs
2 lemons, juiced, save the lemons
2 tbsp. honey
Salt and pepper to taste
2 sprigs of fresh rosemary

  • Preheat the oven to 180C
  • Place the chicken pieces in a baking dish, skin side up.
  • Mix the lemon juice with the honey and pour over the chicken.  Place the remaining lemon in the baking dish with the chicken.
  • Season with salt and pepper and tuck the rosemary sprigs in between the chicken legs.
  • Bake in the oven for 40 minutes until golden.
  • Remove the chicken from the oven discarding the lemons.
  • Serve with rice or roast potatoes and green beans.



Carrot and Coriander Soup- Serves 4


This is a very delicious soup and is very simple to make. Perfect for a cold winter lunch, eaten in front of a roaring fire. Why would you want to buy ready-made?

25g butter
1 medium onion, finely chopped
1 clove garlic, crushed
550g Carrots

450g roughly chopped
110g coarsely grated

1 litre vegetable stock
Pinch of grated nutmeg
1 tbsp. fresh coriander, chopped
100ml single cream

Salt and pepper to season (I use My Secret Kitchen Lemon & Chipotle 
Spiced Sea Salt, instead of salt

Pinch of chilli flakes (if you like it spicy, otherwise leave them out, it still tastes good!)

To garnish: Natural yogurt 2tbsp fresh coriander, chopped

  • Melt the butter and cook the garlic and onion very gently until soft, but not coloured in a covered pan (about 10 minutes, but do check regularly).
  • Add the chopped carrots, stock and nutmeg.
  • Bring to the boil and cover pan.
  • Simmer gently for 20 minutes until the vegetables are tender. Cool a little and then blend until smooth.  Return the soup to a clean saucepan with the chilli flakes, if using.
  • Stir in the grated carrots, coriander and cream. Season to taste.
  • Garnish with a swirl of yogurt (don’t worry if it sinks like mine did- add a little water to the yogurt, to thin it, and then it should stay on the top in a pretty pattern!).
  • Sprinkle with the coriander.
  • Serve in warmed bowls.