Chicken drumsticks are fab party and picnic food – easy to eat, super tasty and loved by children and adults. What’s not to like? My fail safe recipe couldn’t be simpler and always go down an absolute treat.
Make up your marinade first: for every 10 drumsticks mix together the freshly squeezed juice of half a lemon, half a lime, one tbsp of honey and one tbsp of soya sauce or tamari for GF. Pour all over the chicken and give it a good massage to ensure each piece is thoroughly coated, then arrange on a non-stick baking tray.
Preheat the oven to 180C/375F and roast up the chicken for about 40 mins, until cooked through and the skin is nice and golden. There will be lots of lovely juice at the bottom of the pan, which I like to reduce down to a delicious gravy to be used at a later date.
Whilst trawling the Internet for new desert inspiration, I came across this fab recipe. Realising I only had half the ingredients and also wanting to put my spin on it, I’ve come up with something similar and of course rather delish.
Ingredients (for 6 slices):
Large free range egg
75g cashew nuts
75g brazil nuts
75g desiccated coconut
Tbsp lemon oil
Tbsp coconut oil (plus extra for greasing)
Tbsp mixed omega boosting seeds
– preheat the oven to 175 degrees, and grease a loaf tin with coconut oil. I always use silicone parchment paper to ensure nothing sticks
– put all ingredients except the seeds into your food processor or blender and whiz on high until a sticky dough forms
– press into your loaf tin, sprinkle with the seeds and bake for 20 mins
– leave to cool down then cut into slices, as pictured below
I usually make some kind of dip when we’re entertaining or packing lunch for a picnic – they’re quick & simple to make and easy to eat with fingers. This fab middle eastern classic is one we shall be having a lot of this summer.
Small red onion or half a large one
2 tsp sesame oil
2 tsp tamari
3 minced garlic cloves
3 tbsp tahini
2 tbsp extra virgin olive oil
Tbsp fresh lemon zest
Tbsp fresh lemon juice
Tbsp fresh coriander
1/4 tsp ground cumin
– preheat the oven to 180 degrees
– top, tail and peel the aubergine and cut into 16. Along with the peeled onion, place on a non stick baking sheet and coat with the oil and tamari. Roast for 30 mins
– allow to cool, then put the aubergine and onion into your blender with all the other ingredients and whizz until smooth