March 2024

I’ve been looking forward to March for some time now, not only because by the end of the month we’ll officially be in spring but also because I’m escaping to sunnier climes for a holiday. In anticipation, my taste buds have been calling for some lighter dishes. With this in mind the recipes that I’m sharing this month, whilst still on the comforting side, steer away from the wintery stews and mash which over the last few months I’ve admittedly been obsessed with!…

Menu one is ‘Chicken and Chorizo’. This is a one-pot roast – the chicken is roasted on a bed of potatoes and chorizo. The vibrant flavour of the chorizo brings the flavours of the Mediterranean to this dish and thus the dreams of the sun! It’s the type of roast which just needs a crisp green salad on the side and whether it’s a balmy day or a miserable March one it’s a very welcome dish. Menu Two is ‘Fettuccine with Mushroom & Marsala Ragù’, the addition of Marsala wine creates a delicious sweetness and lifts the sauce, you’ll be coming back for second-helpings! Finally, Menu three, is ‘Cashew Nut Biryani’. Whilst on holiday in Sri Lanka some years ago, I discovered cashew nut curry; I was pleasantly surprised by the light yet creamy flavour that the cashews brought to this simple traditional dish, it was incredibly ‘moreish’. So, when I came across this recipe for ‘Cashew Nut Biryani’ inspired by the aforementioned Sri Lankan curry, I couldn’t resist. With its subtle spice and creamy, nutty flavour it did not disappoint.

Enjoy! Here’s to enjoying some sunnier days soon!..

Menu One

Roast Chicken with Chorizo, Garlic and Rosemary (Serves 4)

This is a one-pot roast – the chicken is roasted on a bed of potatoes and chorizo. The vibrant flavour of the chorizo together with the lemon, garlic and rosemary create a rich gravy with the chicken juices. This recipe is from Emily Scott’s ‘Time & Tide’ cookbook.

1 whole chicken

50- 100g unsalted butter, softened

6 rashers of unsalted bacon

2 lemons, halved

8 rosemary sprigs

12 garlic cloves, left whole, unpeeled

2 tablespoons olive oil

300g chorizo, thickly sliced

500g small new potatoes, left whole

Sea salt and black pepper

1. Place the chicken in a roasting tin. Rub the breasts and legs with the butter, season with sea salt and freshly ground black pepper. Place the streaky bacon over the breasts of chicken. Place the lemon halves and most of the rosemary in the cavity. Arrange the garlic cloves around the chicken in the roasting tin, then drizzle the whole chicken with olive oil.
2. Roast in a preheated oven, 180’c fan, for 20-25 minutes, by which time the bacon should be crispy. Remove the bacon and set aside (if you would like it slightly crispier place in a separate dish and continue to bake in oven for a further 5-10 minutes).
3. Baste the chicken with its buttery and lemon juices, then arrange the chorizo slices and small potatoes around the chicken with the remaining rosemary sprigs. Then return to the oven and roast for a further 40-55 minutes until the chicken is golden brown and juices run clear (test by inserting a skewer into a leg).
4. Remove from the oven and allow to rest for 10 minutes. Carve and serve with the buttery, golden juices, with the roasted potatoes, chorizo and a slice of the crispy bacon. A simple green salad is good on the side.

Menu Two

Fettuccine with Chicken Liver, Mushroom & Marsala Ragù (Serves 4)

This ragu from food writer, Rachel Roddy, is a wonderful rich sauce; the addition of Marsala wine creates a delicious sweetness which will have you coming back for second-helpings!

250g chicken livers

40g butter

2 tablespoons olive oil

2 shallots, peeled and finely diced

1 garlic clove, peeled and finely diced

50g pancetta, diced

100g beef mince

30g porcini, soaked in 150ml warm water

3 whole sage leaves

1 heaped teaspoon tomato paste

175ml Marsala wine

400g fettuccine (tagliatelle or pappardelle)

Parmesan, grated, to serve

Sea salt and black pepper

1. Trim the livers of any sinew and chop into small pieces.
2. Melt the butter with the olive oil in a pan over a medium-low heat, then fry the shallots until soft and translucent. Add the garlic, pancetta, beef mince, drained and chopped porcini and whole sage leaves, and cook, stirring, for a few minutes.
3. Raise the heat, add the livers and fry, stirring, until they have lost any redness.
4. Dissolve the tomato paste in a jug with the Marsala wine and then add this to the pan with the livers. Bring to a simmer and cook for 5-10 minutes until the livers have taken on the flavours but not so long that they turn rubbery.
5. Meanwhile cook the pasta until al dente, according to the packet instructions. Drain, keeping back some of the cooking water, then tip the pasta into the chicken liver pan, toss, adding a little of the cooking water if it needs it, so that everything comes together. Serve with plenty of parmesan.

Menu Three

Cashew Biryani (Serves 4)

Some years ago when I was on holiday in Sri Lanka I became rather addicted to their traditional cashew nut curry. So, when I came across this simple recipe in House & Garden magazine for Cashew Nut Biryani inspired by the aforementioned Sri Lankan curry, I couldn’t resist. With its subtle spice and creamy, nutty flavour it did not disappoint! The recipe calls for fresh curry leaves, these can be found at Asian supermarkets, it’s worth buying more than you need as they freeze well – I always have a stash in my freezer! (The recipe uses salted anchovy, but if you want it to be strictly vegetarian you could add 1 tablespoon soy sauce)

250g basmati rice

6 cardamom pods

Pinch of saffron

300g cashew nuts

400ml coconut milk

½ teaspoon ground turmeric

¼ teaspoon chilli powder

2cm cinnamon stick

1 anchovy fillet, rinsed (or 1 tablespoon soy sauce – see note above)

¼ teaspoon anise seeds

1 tablespoon sunflower oil

20 fresh curry leaves

1. Soak the rice for 20 minutes, then rinse until the water runs clear. Put in a pan with the cardamom pods, saffron and a good pinch of salt. Cover with boiling water and boil for 6 minutes, then rinse under cold water until cool. It should be a little al dente.
2. Put the other ingredients in a saucepan and simmer for 10 minutes, then season with salt.
3. In a ovenproof dish, approximately 20cm wide, lay alternate layers of rice and cashew nut mixture.
4. Cook in a preheated oven, 160’c fan, and baked, covered for 20 minutes. Leave to sit for 5 minutes before serving.