COMFORT FOR WEEKNIGHTS

Craving a little extra warmth? These meals are packed with flavour

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CHICKEN MARYLANDS WITH CREAMY MUSHROOM SAUCE

SERVES 4

PREP 20 MINS COOK 1 HOUR

• 4 chicken Marylands

• 1 leek, thinly sliced

• 300g cup mushrooms, sliced

• 2 cloves garlic, crushed

• 1 cup chicken stock

• 11/2 tbsp wholegrain mustard

• 1 tbsp fresh thyme leaves 3/4 cup pure cream

• steamed chat potatoes, broccolini, to serve

1 Season chicken with salt and pepper.

2 Heat an oiled, large deep ovenproof frying pan over a medium-high heat. Add chicken in two batches. Cook for 3 mins each side until golden. Remove from pan. Reduce heat to medium.

3 Add leek, mushrooms and garlic to same oiled pan. Cook, stirring occasionally for 10 mins until leek is soft and mushrooms are browned.

4 Stir in stock, mustard, thyme and cream. Bring to a simmer. Simmer for 3 mins. Return chicken and juices to pan.

5 Cook in a 180°C preheated oven for 35 mins until chicken is cooked.

6 Serve chicken and sauce with potatoes and broccolini.

LEMONGRASS COCONUT PORK WITH BEANS

SERVES 4 PREP 15 MINS

COOK 15 MINS

• 600g packet pork scotch fillet steak, cut into 3m pieces

• 3 tsp ground turmeric

• 3 green onions, roughly chopped

• 1 stalk lemongrass, cut into pieces

• 2 cloves garlic

• 4cm piece ginger, chopped

• 1 small red chilli, plus extra sliced to serve

• 400ml can coconut milk

• 3 kaffir lime leaves

• 1 tbsp fish sauce

• 250g green beans, trimmed

• cooked rice, lime wedges, fresh Thai basil leaves, to serve (optional)