Chicken Parmigiana

Chicken Parmigiana, made on the hob rather than in the oven. Made with one small chopped leek, one onion, chicken meat from three chicken drumsticks, a 390g pack of chopped tomato with basil and oregano from Sainsbury's, grated Parmigiano Reggiano cheese (about 100g), two garlic cloves, some chicken stock, and a little olive oil.

I started the leek and onion off in the pan with the drizzle of olive oil, and removed the meat from the drumsticks, stirring the vegetables occasionally. Then I added the chicken and some hot water, and added the chicken stock. I turned up the heat, and added the chopped tomatoes. I added half of the grated cheese (you can use mozarella instead if you prefer), and stirred it into the sauce. Cook for twenty minutes under glass at a low heat once it comes to the boil.Stir occasionally.

Serve in a pasta bowl with a sprinkling of the grated cheese on top, along with a generous helping of freshly ground black pepper. Can be served with a side of salad, with rice or pasta. A versatile and tasty dish. 

Ham Omelette with Grilled Cheese

 A simple omelette made with ham, chopped tomato, sliced red pepper, and spring onion, Topped with a cheese of your choice, Cheddar, mozarella, Parmigiano Reggiano, blue stilton, etc. 

Chop and slice the vegetables and the thin slices or squares of ham, and stir-fry in sunflower oil in a small pan with high sides, until the tomato and spring onion start to lose definition. Beat together three eggs in a bowl, and add to the pan. Cook at a low heat until the bottom half of the omelette has cooked. Preheat the grill. Chop cheese into squares, or grate, and cover the surface of the omelette. 

Put the omelette pan under the grill, and near the front, with the handle facing outwards. Grill for 5 or 10 minutes until the surface properly grilled, turning the pan to the left for a few minutes, and then to the right, to ensure all the cheese has melted, and the result is golden brown. 

Serve with freshly ground black pepper. Delicious!

Ham Omelette with Grilled Cheese 

Wheat and Gluten Free Pizza

Home-made wheat-free pizza. Made with 'Bob's Red Mill Gluten Free Pizza Crust Mix from the US, though it can be ordered from UK stockists.

Unproblematic to make. Just add eggs, water and olive oil. The mix contains a yeast packet and bakes just like a real wheat crust. Great texture and taste. It’s crispy and chewy and has the wonderful yeast flavor of a wheat crust. You can add basil, oregano, garlic, or finely chopped rosemary to the mix to expand the flavour range. Makes two 12 inch pizza bases.

Serves 8 people. Prep time: 15 minutes. Cook time is between 22 - 27 minutes. Resting time is 20 minutes.

Ingredients: whole grain brown rice flour, potato starch, whole grain millet, whole grain sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, active dry yeast, sea salt, and guar gum,

The topping contains tomato, tomato passata, sliced red pepper, sliced button mushrooms, spring onion, anchovy fillets, mozarella cheese, and lots of grated cheddar. With no added salt.

Wheat and Gluten Free Pizza