Duck & pomegranate stew

Duck & pomegranate stew

serves 4


2 small pomegranates

2kg/4lb duck, cut into 8 pieces 3 tablespoons sunflower oil

1 onion, chopped 225g/8oz shelled walnuts,

coarsely ground 450ml/3⁄4pt chicken stock 1 cinnamon stick

2 cloves

juice of 1⁄2 lemon

pinch of granulated sugar

salt and freshly ground black pepper

•Squeeze the juice from one of the pomegranates using a lemon squeezer. Extract the seeds of the other pomegranate and reserve.

•Brown the duck pieces briskly in half of the oil, and transfer to a flameproof casserole dish. Fry the onion in the same fat until it is tender, and transfer to the casserole dish. Add the walnuts to the pan, and fry until they begin to change colour, then scrape into the casserole dish.

•Return the frying pan to the heat and pour in the stock. Bring to the boil, stirring up any pan residue. Pour into the casserole dish and add the cinnamon stick, cloves, pomegranate juice, lemon juice and sugar. Season with salt and pepper.

•Cover and simmer for 30 minutes. Remove the lid and continue simmering, uncovered, for 20–30 minutes until the meat is very tender and the sauce is thick. Taste and adjust the seasoning, and serve hot with the pomegranate seeds sprinkled over the top.

Turkey casserole


75g/3oz butter 

2 tablespoons plain flour 

150ml/5fl oz single cream 

225g/8oz cooked turkey, diced 

225g/8oz Cheddar cheese, 


450g/1lb potatoes, cooked 

and mashed 

225g/8oz dry stuffing mix 

salt and freshly ground 

black pepper serves 8

• Preheat the oven to 180°C/

350°F/Gas mark 4.

• Melt half the butter in a saucepan

over a low heat, then stir in the

flour until thoroughly mixed. Slowly

stir in the cream and 225ml/8fl oz

cold water. Season with salt and

pepper. Stir over a low heat for

5 minutes. Remove from the heat.

• Put the turkey in a lightly greased

baking dish. Pour the sauce over

the turkey, then sprinkle with the

cheese. Spread the mashed

potatoes over the cheese.

• Melt the remaining butter and add

to the stuffing mix, then sprinkle the

stuffing over the potato. Bake in the oven, uncovered, for 45 minutes. Serve hot.

Chicken & crackers casserole


2 packets Ritz or other butter

crackers, crushed

100g/4oz butter, melted

6 skinless chicken breast fillets,

cooked and chopped into

bite-size pieces

400g/14oz canned cream of

chicken soup

225g/8oz sour cream
225ml/8fl oz 

chicken stock
serves 6
• Preheat the oven to 150°C/

300°F/Gas mark 2.

• Put half the crackers in the bottom

of a large casserole dish. Drizzle

half the butter over the crackers.

• Mix the chicken with the soup, sour

cream and stock, then pour over

the crackers.

• Sprinkle the remaining crackers

over the chicken mixture. Drizzle

with the remaining butter. Bake

in the oven for 30–45 minutes.

Serve immediately.

Chicken & sweetcorn stew


4 skinless chicken breast fillets, 

chopped into chunks 

plain flour for dredging 

2 tablespoons olive oil 

1 onion, sliced 

1 garlic clove, crushed 

150g/5oz canned sweetcorn 

2 chicken stock cubes 

1 tablespoon clear honey 

125ml/4fl oz tomato sauce 

salt and freshly ground 

black pepper

serves 4

• Season the chicken with salt and

pepper, and dredge in the flour.

Shake off any excess.

• Sauté the chicken in the oil until

golden. Remove from the pan.

• Sweat the onion and garlic in the

same pan until soft. Add the

chicken, sweetcorn, stock cubes,

honey and tomato sauce. Simmer

over a medium-high heat for at

least 20 minutes, stirring regularly.

Serve hot.

Chicken & pasta broth


2 tablespoons sunflower oil

350g/12oz skinless chicken

breast fillets, diced

1 onion, diced

250g/9oz carrots, diced

250g/9oz cauliflower florets

900ml/11⁄2pt chicken stock

2 teaspoons dried mixed herbs

100g/4oz pasta shapes

salt and freshly ground

serves 4

• Heat the oil in a large saucepan

and quickly sauté the chicken,

onion, carrots and cauliflower until

they are lightly coloured. Stir in the

chicken stock and herbs, and bring

to the boil.

• Add the pasta and return to the

boil. Cover the pan and leave the

broth to simmer for 10 minutes,

stirring occasionally to prevent the

pasta shapes sticking together.

• Season the broth with salt and

pepper, and serve immediately.

Tortilla chicken casserole


6 skinless chicken breast fillet 

halves, cooked and chopped 

100g/4oz canned chopped 

green chillies 

225g/8oz Cheddar cheese, 


275g/10oz canned condensed

mushroom soup 

225ml/8fl oz milk 

12 corn tortillas 

175g/6oz plain potato 

serves 6–8 

• Preheat the oven to 180°C/ 

350°F/Gas mark 4. Lightly grease 

a 23cm/9in square baking dish

with vegetable oil. 

• Combine the chicken, green 

chillies, cheese, soup and milk.

• Place 4 tortillas in the bottom of the 

prepared baking dish, and spread 

one-third of the chicken mixture

over the tortillas. Repeat the layers 

until all tortillas are used, ending 

with chicken mixture. Top with the 

crisps. Bake for 30 minutes until 

bubbly. Serve immediately. 

Sherry chicken casserole


4 chicken fillet portions, skinned

and chopped 

25g/1oz butter 

1 large onion, finely chopped 

100g/4oz button mushrooms, 


400g/14oz canned chopped 


125ml/4fl oz sherry 

2 tablespoons tomato purée 

1 bouquet garni 

salt and freshly ground 

black pepper 

serves 4 

• Preheat the oven to 180°C/ 

350°F/Gas mark 4. 

• Brown the chicken in the butter in a 

flameproof casserole dish. Remove 

with a slotted spoon, then add the 

onion and fry for 2 minutes. Add

the mushrooms and cook for a 

further 1 minute. Return the chicken 

to the pan. 

• Add the tomatoes. Blend the sherry 

with the tomato purée, and stir in. 

Add the bouquet garni and season

with salt and pepper. Bring to the 

boil, then cover and cook in the 

oven for 11⁄2 hours or until the 

chicken is tender. Skim off any fat, 

and serve the casserole hot.


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