Baked oat, berry & almond breakfast crisp
A warm baking dish of oats, mixed berries and almonds; breakfast crumble without the argument.
Roast chicken legs with grapes, shallots & sherry
Chicken legs roasted over grapes and shallots in a sherry pan sauce; game-season flavours, weeknight bird.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Roast the oiled chicken legs, shallots and thyme at 200C fan for 30 minutes.
- Step 2
Add the grapes; roast 15 more until the skin is crisp and grapes burst.
- Step 3
Rest the chicken; bubble the tray juices with sherry and vinegar on the hob 2 minutes.
- Step 4
Serve on mash with cavolo nero and the pan sauce.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 40g |
| Carbohydrates | 42g |
| – of which sugars | 18g |
| Fibre | 6g |
| Fat | 25g |
| – of which saturates | 6g |
| – of which omega-3 | 0.3g |
| Calcium | 110mg |
| Iron | 3.4mg |
| Salt | 0.6g |
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