THE BEST RECIPES OF OUR CUISINE

Pineapple Lamb Chops

This easy main dish recipe for Pineapple Lamb Chops is elegant enough to serve to company Casseroles aren't just for winter - this light, vibrant one-pot is packed with spring ‘veggies’ and ‘herby’ pesto

Serves: 4 • Preparation: 15 minutes • Cooking: 15 minutes

INGREDIENTS

1/2 cup orange juice - 3 tbsp. honey - 1/2 tsp. salt - 1/4 tsp. white pepper - 8-12 lamb chops, trimmed - 1 tbsp. cornstarch - 1 tbsp. water - 8 oz. can pineapple tidbits or crushed pineapple, drained - 2 tbsp. chopped fresh mint

HOW TO MAKE IT

1. Mix orange juice, honey, salt and pepper in small bowl. Place lamb chops on broiler pan. Brush with about a quarter of the orange juice mixture. Broil about 5" from heat about 5-6 minutes or until brown. Turn, brush with more of the orange juice mixture and broil 6-9 minutes or until brown and desired doneness. 2. Meanwhile, in small saucepan, stir together cornstarch and water. Add remaining orange juice mixture and pineapple. Heat to boiling, stirring occasionally. Boil for 2 minutes, then stir in mint and serve with the lamb chops. Each person gets 2-3 lamb chops, depending on size.

Spring Chicken in a Pot

Serves: 4 • Preparation: 20 minutes • Cooking: 45 minutes

INGREDIENTS

1 tbsp olive oil - 1 onion, chopped - 500g boneless, skinless chicken thighs - 300g small new potatoes - 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes) - 350g broccoli, cut into small florets - 350g spring greens, shredded - 140g ‘petits pois’ - bunch spring onion, sliced - 2 tbsp pesto

HOW TO MAKE IT

1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 minutes until softened, add the chicken and then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper then bring to the boil. Cover, then simmer for 30 minutes until the potatoes are tender and the chicken is cooked. Can be frozen at this point. 2. Add the broccoli, spring greens, ‘petit pois’ and spring onions, stir well, then return to the boil. Cover then cook for 5 minutes more; stir in the pesto and heat through.