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Try out this delicious combination of chicken and rice with the Spanish touch of chorizo sausage.


Total Time: 50 Minutes

Yields: 4 servings

You will need:

Lamb Brand Long grain rice, 2 cups

 Lamb Brand Plain flour, 1/4 cup

Lamb Brand table Salt, to taste

Lamb Brand ground black pepper, to taste

Chicken thigh cutlets, 750g (cut each piece in half along the bone)

Olive oil, 2 tbsp. 

Chorizo, 150g (cut into thin rounds)

Onion, 1 (halved & sliced crossways)

Garlic, 2 cloves, sliced

Red Bell Peppers, (sliced crossways)

Bay leaves, 2 (fresh)

Paprika, 1 tbsp. 

Diced tomatoes, 400g 

Chicken stock, 800 ml

Frozen peas, 1/2 cup

Saffron Strands, Pinch

All you have to do is:

1.Place the chicken pieces in a zip lock bag with the flour, season with salt and pepper. Seal the bag and shake to coat the chicken pieces evenly. Shake off any excess flour.

2.Heat the olive oil in a 30cm large heavy based saucepan over a high heat. 

3.Cook the chicken pieces skin side down for 2–3 minutes or until golden brown.

4.Turn the chicken and cook the other side for 1 minute. Transfer the chicken to a plate.

5.Reduce heat to medium, cook the chorizo sausage over the heat for 2-3 minutes or until crisp. Transfer the chorizo to a plate. Discard all but 1 tablespoon of oil from the pan.

6.Cook the onion, garlic and capsicum in the reserved oil for 3 minutes or until it softens. 

7.Add the bay leaves, paprika and saffron stir over the heat. 

8.Add the tomatoes and chicken stock, cover and bring to the boil.

9.Add the rice, simmer uncovered for 8 minutes. 

10.Add the chicken and chorizo and season to taste. 

11.Cover and simmer for 10 minutes. 

12.Remove the saucepan from the heat, add the peas, cover and set aside to steam in its own heat for 10 minutes

This healthy tasty Greek style meal will definitely keeps you cool and refreshing.


Serves 4

You will need:

For the couscous

Lamb Brand Original Couscous, 300g

Bell Peppers, 1 yellow & 1 red

Red chilli, 1

Spring onions, 4

Fresh dill, ½ a bunch

Frozen peas, 200g

Black olives with stone, small handful

Extra virgin olive oil, 2 tbsp.

Feta cheese, 40g

For the chicken

Chicken breasts, 2x200g skinless

Dried oregano, 1 heaped tsp. 

Ground allspice, 1 tsp.

Lemon, 1

Olive oil

For the tzatziki

Cucumber, ½ 

Fat-free natural yoghurt, 250g

Lemon, 250g

Fresh mint, ½ a bunch

All you have to do is:

1.Prepare Couscous as per packet instructions

2.On a large sheet of greaseproof paper, toss the chicken with salt, pepper, oregano, allspice and finely grated lemon zest.

3.Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin

4.Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through.

5.For the tzatziki; coarsely grate the cucumber. Sprinkle it with a good pinch of salt, then squeeze and scrunch with clean hands to get rid of the excess salty water. Pop in a bowl with the yoghurt, juice of ½ a lemon and a pinch of pepper, finely chop and add the top leafy half of the mint, then mix together.

6.Remove the stalk and seeds from the peppers and chilli, then pulse in the processor with the trimmed spring onions and the dill until finely chopped

7.Scatter over a large tray or platter

8.Add the peas to the veg (if using frozen peas, blanch them in boiling water for a couple of minutes first), de stone and tear over the olives, then squeeze over the juice of the zested lemon and add the extra virgin olive oil

9.Fluff up and scatter over the couscous, toss well and season to taste

10.Move the cooked chicken to a board, slice it up, then lay it around the couscous

11.Crumble over the feta and serve with the tzatziki. 

These tasty Cornish cowboy pies filled with chicken and veggies are super simple to prepare.


Serves 8

You will need:

For the pastry

Lamb Brand Plain flour, 500g, extra for dusting

Polenta, one handful

Lamb Brand Salt, 1 tbsp.

Egg, 1 (beaten)

Butter, 250 g

Hot water, 300 ml

For the filling

Lamb Brand ground black pepper

Onion, 1 (finely chopped)

Olive oil

Chicken thighs, 4 (skinless & boneless cut into cubes)

Butternut squash, 250g (cut into chunks)

Carrot, 1 (peeled & chopped)

Potato, 1 (peeled and cut into chunks)

Fresh thyme, 6 sprigs

Nutmeg, a pinch

Sea salt

Chicken stock, 300ml

Worcestershire sauce, 2 tbsp.

Plain flour, 1 tbsp. 

All you have to do is:

1.Preheat the oven to 180°C. 

2.Bring your butter and water to the boil in a large pan, then take the pan off the heat. 

3.Stir the flour and salt into the mixture bit by bit with a spatula, until you've got a dough. 

4.Tip it on to a floured surface and use your hands to shape it into a smooth ball. 

5.Put the ball of dough into a floured bowl, dust the top with flour, then cover with cling film and chill in the fridge for about 30 minutes while you make the filling.

6.Meanwhile, get a large pan and fry your chopped onion in a lug of olive oil for 10 minutes or until softened. 

7.Add the diced chicken and fry for 5 minutes until brown, then add the rest of the chopped vegetables and herbs. Fry for another 5 minutes, then add 3 or 4 good gratings of nutmeg.

8.Season well with salt and pepper, then pour in the chicken stock and Worcestershire sauce. Stir in the flour and simmer on a medium heat for 15 to 20 minutes, until most of the stock has cooked away and you're left with nice thick gravy.

9.Dust a clean surface and a rolling pin with flour, then divide your pastry dough in half and roll each half out until it's slightly thinner than 0.5cm. Use a cereal bowl to cut 4 circles out of each half, so you end up with 8 circles. 

10.You may need to cut out 2 or 3 circles from each half first, then re-roll the remaining pastry to make the rest. 

11.Dust the circles with flour, and spoon your filling into the middle of each one. Brush the edges of the pastry with some of the beaten egg, then fold each circle in half over the filling and crimp the edges with your finger and thumb to seal them.

12.Line 2 baking trays with greaseproof paper, scatter a handful of cornmeal or polenta over the paper, and place your pasties on top. 

13.Brush the pasties all over with more of the beaten egg and sprinkle over a little more cornmeal. Bake in the hot oven for 30 to 35 minutes, or until golden, and serve straight away with a fresh green salad.