Double DATE

The Cordony Kitchen's cosy, one-pot delicious meals made for two.

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Succulent slow-cooked lamb and melt-in-your mouth flaky filo.

CARAMELISED APRICOT CHICKEN WITH THYME

Prep time: 15 minutes.

Cooking time: 1 hour.

Serves: 2.

2 tablespoons cornflour

2 teaspoons salt

½ teaspoon freshly cracked pepper

2 chicken marylands, skin on

3 tablespoons (60ml) extra virgin olive oil

2 French shallots, thinly sliced lengthways

2 garlic cloves, roughly chopped

6 Dutch carrots, peeled, trimmed

1 teaspoon Dijon mustard

⅓ cup dried apricots

⅓ cup apricot jam

150ml apricot nectar

300ml chicken stock

1 tablespoon red wine vinegar

5g thyme leaves, plus extra sprigs to serve

Cooked basmati rice, to serve

1 Preheat oven to 200°C fan. Place cornflour, 1 teaspoon of the salt and ¼ teaspoon of the pepper in a bag and shake to mix. Add chicken and shake to coat chicken.

2 Heat 2 tablespoons of the oil on medium-high in a large deep ovenproof frying pan with lid. Add chicken, skin-side down, and brown for 2 minutes each side. Transfer chicken to a plate and reduce heat to low-medium.

3 Add remaining oil to pan, then shallots, garlic and carrots. Cook for 2 minutes. Add mustard, apricots, jam, nectar, stock, vinegar and thyme. Bring to a simmer. Add chicken skin-side up.

4 Place frying pan in oven and bake, covered, for 30 minutes. Remove lid and bake, uncovered, for a further 15–20 minutes.

5 Remove from oven, scatter over thyme sprigs. Serve with rice.

CHICKPEA & SWEET POTATO CURRY PIES

Prep time: 20 minutes.

Cooking time: 35 minutes.

Serves: 2.

3 tablespoons vegetable ghee or olive oil

1 small brown onion, diced