MILK N COOKS RECIPES

Steps:

• 1. Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
  2. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
  3. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
  4. Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
  5. To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
  3. Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
  4. Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
  5. Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
  6. Grate the Parmesan and most of the Cheddar into the sauce, and mix well. Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches.
  7. Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.
  8. Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.