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36


Food & Drink H


aving spent a lot of time pre-pandemic with our passports to hand and ready to travel as often as we can, the passports


are now locked away and the only travel we’re doing is virtually with our cooking. Spicy curries can take us back to India and Thailand and some low’n’slow pulled pork straight to the southern states of America. The benefit of this virtual kind of travel is no jet lag, no queues in airports or getting up at ridiculous times of the night to get there, ingredients are easy to come by and the passports can stay safe in their desk drawer. These two recipes are full of Iberian sun - an


easy traybake of chicken and chorizo along with Portuguese custard tarts, possibly one of the best sweet treats we know, full of creamy thick vanilla scented custard with a slightly charred top. Both can be prepped in advance so you can enjoy the sun and summer wherever you are.


Chicken and Chorizo Traybake


• 1 medium chicken, cut into 8 pieces or 8 chicken thighs, with skin on and bones in


• 3 medium onions, peeled and cut into wedges, red or white whatever you have


• 100g cooking chorizo, cut into 1cm cubes • 5 garlic cloves, peeled and thinly sliced


• 1 pinch ancho chilli flakes – or whatever you have


• 400g small waxy potatoes, cut in half if necessary


• 150ml dry white wine


• 400g tin chopped tomatoes


• 100g cherry tomatoes, halved


• Fresh thyme – a few sprigs


• 3tbsp olive oil • Salt and Pepper


(serves 6-8)


Heat the oven to 200C. Heat 2tbsp of the oil in a frying pan and gently cook the onion wedges until softening and starting to brown. Stir in the potato halves and cook for another 5 minutes or so until the potatoes are starting to colour. Add the garlic, chilli flakes, white wine and tinned tomatoes and bring to the boil. Put the sauce in a large roasting tin or ovenproof pan and then nestle the chicken pieces on top with the skin side up. Add the thyme sprigs and cherry tomatoes. Drizzle the rest of the olive oil


over the chicken and season with salt and pepper. Bake in the oven until the chicken is cooked through and golden brown (75C with a probe thermometer if you have one or the juices will run clear with a sharp knife if you don’t). This will take about 25-30 minutes. Serve hot from the oven with a


green salad.


Written by David & Holly Jones • mannafromdevon.com • Tel.01803 752943 Let your tastebuds do the travelling


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