Chicken Thighs with Red Onion, Apple and Chestnuts

Ingredients and directions

1 Doctors kitchen book 
2 Tablespoons Filippo Berio Mild and Light in Color Olive Oil
3 Whole Foods Market Free Range Chicken Thighs
1 Farm Folk Loose Red Onions
1 Orchard World Braeburn Apples
30 Grams Morrisons Walnuts
100 Grams Urgess Harvest Savoy Cabbage
10 Grams Langmead Herbs Fresh Cut Sage
1 Teaspoon Marmite Big Squeeze Yeast Extract
1 Teaspoon Napolina Double Concentrate Tomato Puree
1 Knorr Vegetable Stock cubes

1. Preheat the oven to 200°C/180°C fan/gas 6
2. Heat the oil in a large ovenproof frying pan over a medium heat.
3. Lay the chicken thighs in the pan skin side down and sauté gently for 6 minutes until the skin browns, then flip them over to cook on the other side.
4. Drain off any excess fat, add the red onion, apple and chestnuts and cook, stirring, for 2-3 minutes.
5. Combine the sauce ingredients in a bowl. Add the cabbage, sage and sauce to the frying pan and transfer to the oven for 15 minutes, or until the chicken is cooked throug (if you don't have an ovenproof frying pan, just transfer the contents of the pan to a baking tray).
6. Remove from the oven and allow to cool a little before serving.

Fettuccine with Goat's Cheese, Cherry Tomatoes and Fresh Basil

1 Gino book
8 Tablespoons Extra virgin olive oi
2 Cloves Garlic
300 Grams Cherry tomatoes
500 Grams Fettucine
1 Bunch Fresh Basil
150 Grams Goats cheese

1. Bring 5 litres of water to the boil in a large saucepan with 1.5 tablespoons of fine salt.
2. In a medium frying pan, add the oil and gently fry the garlic and cherry tomatoes for 2 minutes, stirring with a wooden spoon.
3. Season with salt and pepper then remove from the heat and set aside
4. Meanwhile, cook the pasta in the boiling water until al dente. To get the al dente perfect bite, cook the pasta for 1 minute less than instructed on the packet and always keep the pan uncovered.
5. Once the pasta is cooked, drain and tip back into the same saucepan in which you cooked it.
6. Pour over the cherry tomato mixture, add the basil and crumble in the goat’s cheese. Gently fold together, away from the heat, for 30 seconds allowing all the flavours to combine.
7. Serve immediately, garnished with fresh basil leaved and accompanied with a glass of your favourite cold beer.