Baked ginger and lemon chicken (gà nuong) (pictured on p46)
One of my favourite midweek meals takes minutes to prepare – sometimes things just have to be that simple. Ginger, tangy lemon, hot chillies and sticky honey are a great combo, and you should have a supply of them in the kitchen to turn simple chicken into something special for those lazy, cosy evenings. You can also use chicken wings or pork ribs but the cooking times will vary.
50 MINUTES | SERVES 4 | EASY |
dried chilli flakes 1 tbsp, plus extra to serve (optional)
ginger 21/2cm piece, finely chopped
soy sauce 6 tbsp
whole chicken thighs and drumsticks 1kg
red onions 2, quartered
lemon 1, zested, then sliced into rings
butter 1 tbsp
runny honey 2 tbsp
vegetable oil ½ tbsp
shallot 1 long, sliced
garlic 3 cloves, sliced
steamed rice greens 320g (such as kale, broccoli and fine green beans)
1 Heat the oven to 220C/fan 200C/gas 7. In a small bowl, mix the chilli, if using, with the ginger and soy. Tip the chicken into a roasting pan large enough that there is a two-finger width space between each piece. Pour in the marinade and stir to coat. Add the onion quarters, then arrange the lemon slices in between the pieces of chicken. Roast for 35 minutes, basting halfway through until the chicken is tender.
2 Remove from the oven, pour any juices into a small pan, then return the chicken and onions to the oven. Add the butter to the juices with the honey and lemon zest, and cook for a few minutes until it has reduced by a third.
3 Remove the chicken from the oven and evenly pour over the honey sauce, then cook for a further 5-10 minutes or until the juices run clear when the chicken is pierced at the thickest point. Remove from the oven and rest for 5 minutes before serving.
4 While the chicken rests, heat the oil in a medium pan over a medium heat and fry the shallots for 2-3 minutes until golden. Add the garlic, stirring to keep it from burning, then tip in the greens with a splash of water to help them cook. Season and stir-fry for 5 minutes.
5 Serve with extra chilli flakes or chilli oil, if you like, and the steamed rice and green vegetables on the side.
PER SERVING 502 kcals | fat 26G
saturates 8.3G | carbs 18.5G | sugars 16.4G
fibre 2.1G | protein 47.5G | salt 3.7G
Sizzling crêpes with prawns (bánh xèo tôm) (pictured on p47)
Bánh xèo is a light savoury crêpe, eaten with an abundance of salad leaves and herbs. There’s a knack to eating these: gather a handful of leaves and herbs in your hand, break off some crêpe onto the leaves, then roll it up and dip it into the sauce. You can vary the filling.
30 MINUTES | MAKES 6 | EASY |
rice flour (non-glutinous) 100g
ground turmeric 1 heaped tsp
coconut milk 200ml
spring onion 1, thinly sliced
sea salt flakes ½ tsp
caster sugar a pinch
vegetable or coconut oil for frying
Continue reading your story on the app
Continue reading your story in the magazine
Step into summer with picnic-friendly drinks, frozen margaritas and modern white rums
Love your leftovers
Transform left-over chicken curry into a delicious pasty for lunch the next day
eat in eat out Hoppers
Transport yourself to the sunny climes of Sri Lanka with make-at-home recipes from this London favourite
Dr Rupy Aujla shares five handy one-pot dishes, each containing three portions of fruit and veg
These three special sharing treats are ideal to pack whole and then divide up at your next alfresco get-together
FIRE UP THE BBQ
Make the most of the warmer weather, move dinner outdoors and cook these brilliant recipes over the flames
cook with the season - Be inspired to make the most of June's bounty
in season this month
Discovering English pinot noir
Olive’s wine expert puts the country’s lesser-known red wines in the spotlight
10 things I love about taiwan
Chefs share the unique ingredients, traditions and dishes of their favourite locations. This month, Erchen Chang, co-founder of BAO restaurants in London, tells us what makes the food of her homeland so special
3 Ways With Frozen Peas
Make this freezer staple shine in these summery recipes
With a space-maximising design and the ingenious use of plants, small gardens can have the same impact as their larger cousins
An OLED work of art
The high-brightness panel at the heart of LG's G1 OLED proves a feast for John Archer’s HDR-hungry eyes. His inner interior designer loves the Gallery style, too
Just 5 ingredients
Bring a taste of New York to your weekend brunch with this indulgent hash and sunny side-up eggs recipe
The PIES HAVE IT
We defy you not to become addicted to these deliciously simple little pastries.
THE GOOD SOIL
A HEALTHY GARDEN BEGINS AT GROUND ZERO
Ease into the chill!
Cooler nights call for hearty dishes that really satisfy
Accurate machine guidance made affordable
The improved efficiency offered by machine guidance means that most of these systems ultimately pay for themselves. The question is, at what accuracy level and price should a farmer invest in such a system, particularly now that the market is becoming more competitive? Stehan Cloete explores these issues.
Here’s one highly nutritious fruit you can grow in the smallest of spaces, even a pot on a balcony
sweet potato balls
BBC Good Food reader Ben Lee is a Taiwanese cookbook author and photographer. Here, he shares his recipe for this moreish snack photograph
ASPARAGUS? YES, IT'S WELL WORTH THE WAIT!
Asparagus requires a little patience initially, says Rob Smith, but your patience will be rewarded with crops for many years to come