Chicken with peach and soya sauce

Chicken with peach and soya sauce by

Serves 5


  • 1 kg chicken thighs
  • 150 ml /5fl oz soya sauce
  • 2 tbsp clear honey
  •  2 tbsp vegetable oil
  • 3 tbsp ketchup
  • 2 garlic cloves
  • 14oz/397 g can peach in natural juice
  • salt and pepper
  1. Place the chicken in an oven proof dish.
  2. In a bowl mix the soya sauce, oil, ketchup, honey, garlic clove crushed, salt and pepper. Mix well all the ingredients, and leave in the fridge for 1 hour.
  3. Preheat the oven gas 6 200 ˚C
  4. Pour over the chicken and cook for 40 minutes or until the chicken skin is lightly  golden.
  5. Add the peach and the natural juice and cook for more 15 minutes.
  6. Serve with roast or mashed potatoes, or white boiled rice.

Bom apetite!!!!!!

Asparagus and Brie cheese tart

Asparagus and Brie tart

Serves 4-6

  • 375 g (13 oz) short crust pastry
  • 450 g (1 lb) fine asparagus, trimmed and branched
  • 2 medium eggs, plus i medium egg yolk
  • 225 ml (8 fl oz) double cream
  • 4 tbsp chopped fresh chives
  • 150 g (5 oz) Brie, cubed

You will need a fluted rectangular tart tin measuring 33 cm (13 in) x 10cm (4 in) x 2.5 cm (1 in)

  1. Preheat the oven to 190C, 170C fan oven, 375 F, gas 5.
  2. Line the tart tin with the pastry, line with greaseproof paper and fill with baking beans. Bake for 10 minutes, remove the greaseproof paper and baking beans and bake for further 5 minutes.
  3. Arrange the asparagus over the base of the pastry, snip the spears to the right length so they lie widthways across the tin and use the snipped ends to fill the base.
  4. Beat together the eggs, yolk, cream and chives and season well.
  5. Pour over the asparagus and scatter over the Brie, pushing some of the cheese under the asparagus.
  6. Bake for 20 minutes until set and lightly golden.
  7. Allow to stand and set for 20 minutes before serving with a crisp green salad.