TIN LEAF MENU RECIPES

Steps:

• Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
• Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit into 3 1/2-inch round. Cut each cheese slice into fourths to make 16 pieces.
• Place 1 cheese piece in center of each dough round, and top with 1 meatball. Gently stretch dough up and around meatball and cheese, bringing to top, and pinching firmly to seal.
• In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in bread crumbs and 1 tablespoon Parmesan cheese; mix well. Roll each biscuit in mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. Bake 15 to 20 minutes or until golden brown and biscuits are no longer doughy in center.
• In small microwavable bowl, add marinara sauce. Cover; microwave on High 1 to 2 minutes, stirring after 1 minute, until heated through. Serve biscuits with warm sauce for dipping. Garnish with parsley and additional Parmesan cheese.

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub 1 tbsp of the oil over the chicken skin,then season. Put the potatoes, carrots, onion and broccoli in a small roasting tin with the thyme and bay leaf. Drizzle over the remaining oil, season well and toss together to coat everything. Sit the chicken breast on top and roast in the oven for 25-30 mins until it is cooked and the veg are tender.
• Remove the chicken, potatoes and broccoli from the roasting tin and set aside while you make the gravy. Set the tin on the hob over a high heat and add the stock. Bring to the boil, then simmer for a few mins. Add the plain flour and stir constantly to remove any lumps. Once the sauce has thickened, take off the heat.
• Slice the chicken breast into 3-4 pieces at an angle. Serve with the potatoes, broccoli, carrots and onion gravy.