I picked up these 2 fresh chicken escalopes from my local butcher. I find it works out cheaper to buy our meat from the butcher rather than a supermarket and you get so much more food and quality for your money.
Before I left for work I placed them in a baking dish and put a tablespoon of honey on each escalope. I then squeezed on some BBQ sauce. Leave to marinate all day or for a few hours.
At dinnertime I ripped up some sweet peppers and placed them into the baking dish along with some olives I had left over in the fridge and a few cloves of garlic. The juice from all these delicious ingredients makes a wonderful sauce
Cooked for 30 mins 180.
Served with an alfresco salad drizzled in extra virgin olive oil and vinaigrette.
I desperately wanted to add courgette to my child’s diet when the cold nights started to draw in after summer but as we all know it is hard to find recipes for children and adults alike! I detest cooking separate dinners so this little side dish works wanders with sausages or any red meats. Some of my regular readers may have noticed I have a thing for pots, terracotta and other cooking implements especially crusset! So out come my lovely little pots again this time filled with layers of courgette, potato, cream, cheese and nutmeg. You can make this recipe in a dish if it suits. Layer a pile of thinly sliced potato then, on top layer a pile of courgette. Grate nutmeg if fresh or sprinkle the powdered variety along with grated cheese. For a fancy version I like to use Gruyere. Repeat process with courgette and potato until you have the desired portion needed. Add thick double cream to your dish to bring out the flavour. Bake in the oven for 45 mins. Be aware this dish is terrible for your waistline but tastes amazing!!