Cider mussels with leeks & crusty bread
A big pot of mussels steamed in cider with leeks and a spoon of creme fraiche.
Walnut-crusted chicken with roast grapes
Chicken breasts under a walnut-herb crust, roasted alongside bursting red grapes.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Mix walnuts, crumbs and Parmesan.
- Step 2
Brush the chicken with mustard mixed into yogurt; press on the crust.
- Step 3
Roast at 190C fan with the oiled grapes and thyme for 22 to 25 minutes.
- Step 4
Steam the tenderstem for the last 4 minutes.
- Step 5
Serve chicken with grapes, their juices and the greens.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 44g |
| Carbohydrates | 20g |
| – of which sugars | 14g |
| Fibre | 5g |
| Fat | 29g |
| – of which saturates | 5g |
| – of which omega-3 | 1.9g |
| Calcium | 140mg |
| Iron | 2.6mg |
| Salt | 0.7g |
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