CHICKEN POTATO BAKE: JAMIE OLIVER RECIPES

Steps:

• 1. I love roast potatoes and you’ll always find them on my Christmas table. But, if you’ve got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
  2. Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
  3. Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
  4. Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
  5. Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

Steps:

• 1. Preheat the oven to 220°C/425°F/gas 7.
  2. Halve the aubergine lengthways and thickly slice.
  3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
  4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
  5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
  6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
  7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
  8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.