Fab roasts (part 2) – Spatchcock chicken with gremolata, Spicy lamb and aubergine filo pie

Spatchcock chicken with gremolata

A spatchcock chicken is a chicken that has
simply had the backbone cut out.

Preparation
time: 15 minutes

Cooking
time: 40 minutes

Serves 6

Easy

Spatchcock chicken
with gremolata

1.5kg (3lb
6oz) free-range chicken, spatchcocked

1tbsp olive
oil

Juice 1/2
lemon

For the gremolata

Handful
each flat-leaf parsley and tarragon, roughly chopped

Large
handful breadcrumbs

Zest and
juice 1 lemon

2tbsp
capers, drained and rinsed

2 garlic
cloves, chopped

4tbsp extra
virgin olive oil

1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Rub the chicken
   with the oil and lemon juice and season well. Put the chicken skin side up
   in a roasting tin and roast for 30 to 40 minutes.
2. Put all the gremolata ingredients into a food processor, season and
   whizz. Serve spooned over the chicken.

Per
serving: 300 calories, 13g fat (2.5g saturated), 7g carbohydrate

Grilled whole sole with lemon and caper butter

Punchy capers are wonderful with fish – they
add a sour, salty taste.

Preparation
time: 10 minutes

Cooking
time: 15 minutes

Serves 2

Easy

Grilled whole sole
with lemon and caper butter

Oil, for
greasing

2 whole
Dover or lemon sole, skinned (ask your fishmonger to do this)

Juice 2
lemons

50g (2oz)
butter

4tbsp
capers, drained and rinsed

2tbsp
finely chopped parsley

1. Heat the grill. Oil and season the sole and place on a well-oiled
   baking sheet. Grill for 10 to 15 minutes without turning, until they’re
   cooked and beginning to flake.
2. Meanwhile, add 2tbsp water to the lemon Juice. Heat a saucepan and
   add the butter. Let it foam and, when it begins to turn slightly brown and
   smell biscuity, add half the lemon juice, then taste the sauce and add the
   other half if you want. If the sauce begins to bubble fiercely, remove the
   pan from the heat. Add the capers and parsley and season well. Pour
   straight over the fish and serve immediately with new potatoes and wilted
   spinach.

Per
serving: 450 calories, 26g fat (14g saturated), 1g carbohydrate

Moroccan-spiced lamb and couscous

Couscous is such a quick yet delicious side
dish, but remember it’s wheat based.

Preparation
time: 15 minutes

Cooking
time: 50 minutes, plus resting

Serves 4

Easy

Moroccan-spiced lamb
and couscous

750g-800g
(1lb 10oz-1lb 12oz) butterflied

Leg of lamb

1tbsp olive
oil

1tbsp ras
el hanout spice mix

For the couscous

225g (8oz)
couscous

Zest and
juice 1 lemon

250ml (9fl
oz) hot vegetable stock

2tbsp extra
virgin olive oil

Few sprigs
parsley and mint, roughly chopped

100g feta
(4oz), crumbled

1. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Put the lamb in a
   roasting tin and rub all over with the oil and spice mix. Roast for 40 to
   50 minutes. Leave to rest for about 15 minutes, before slicing.
2. Put the couscous in a large bowl, season with salt and pepper and
   mix in the lemon zest Pour over the hot stock, cover with clingfilm and
   leave for 5 to 6 minutes. Fluff up the grains with a fork, then stir in
   the extra virgin olive oil, lemon juice, herbs and feta. Serve with the
   sliced lamb.

Per
serving: 551 calories, 29g fat (11g saturated). 29g carbohydrate

Spicy lamb and aubergine filo pie

Creamy-tasting aubergines may play a role in
helping to fight diabetes.

Preparation
time: 15 minutes

Cooking
time: 40 minutes

Serves 4

Easy/prepare
ahead

Spicy lamb and aubergine
filo pie

1
aubergine, diced into 1cm (1/2in) cubes

2tbsp oil,
plus extra for brushing pastry

400g can
chopped tomatoes

1tsp ras el
hanout spice mix

1/2tsp
ground cumin

2tbsp pine
nuts, toasted

Few sprigs
parsley, chopped

450g (1lb)
cooked lamb, shredded

2 sheets
filo pastry

1tsp sesame
seeds

You will need

1.5-litre
(2_3/4pt) ovenproof dish or 4 x 300ml (1/2pt) baking dishes

1. Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Mix the aubergine
   with the oil and place on the baking sheet. Roast for 15 minutes, turning
   occasionally, until golden. Reduce the oven temperature to 200 C, 180 C
   fan, 400 F, gas 6.
2. Meanwhile, simmer the tomatoes with the ras el hanout and ground
   cumin for 5 minutes until thickened slightly. Stir in the aubergines, pine
   nuts, parsley and lamb, and simmer for a further 5 minutes.
3. Transfer the mixture to the dish. Brush the pastry with a little
   olive oil and lay the sheets on top of the filling, scrunching the pastry
   lightly to fit the dish. Sprinkle with the sesame seeds and bake for 15
   minutes until golden and crisp.

Per
serving: 500 calories, 35g fat (11g saturated), 11g carbohydrate