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By using chicken legs, this easy fricassee is made simpler and quicker, but is just as delicious and comforting as the original. Enjoy served with rice.

Chicken fricassee

carrot,

leek,

celery stick,

onion, halved

garlic clove, halved

chicken legs

tsp black peppercorns

salt

frozen peas, defrosted

unsalted butter

plain flour

milliliters white wine

milliliters double cream

bay leaf

½ lemon, juiced

nutmeg

curly parsley, finely chopped

Place the chopped vegetables and chicken legs into a large pan and sprinkle over the peppercorns and salt. Cover with cold water until everything is submerged, around 700-800ml. Bring to a gentle boil over a medium heat and use a ladle to remove any scum that rises to the surface. Simmer gently for 30 mins then remove the chicken from the broth to a plate and leave to cool. Strain the broth through a fine sieve and discard all the vegetables except the carrot. Finely dice the carrot. Remove the chicken from the bone and cut into 3cm pieces.

To make the sauce, melt the butter in a pan over a medium heat until foaming before adding the flour. Stir well to combine and cook for 1-2 mins until pale. Pour in the white wine and allow it to bubble away, until reduced completely. Slowly pour in the broth, stirring well, then pour in the cream and add the bay leaf. Simmer gently for 15-25 mins until the sauce is creamy. Season with a splash of lemon juice, salt, pepper and the nutmeg.

Stir the chicken into the sauce along with the peas and diced cooked carrots. Gently heat for a few minutes before serving. Sprinkle over the parsley and serve with rice, if you like. This recipe has been provided by Das Kochrezept and not been re-tested by us.

Try our vegetarian burritos filled with mushrooms, beans and corn, complemented by creamy avocado and subtle spice. Enjoy with a tomato salsa on the side

Veggie burritos

red onion

tomatoes

tbsp balsamic vinegar

parsley

olive oil

avocados, stoned, peeled and sliced

lime

onion

carrot

mushrooms

tomato purée

½ tsp chilli powder (hot

½ tsp ground cumin

paprika

kidney beans

can sweetcorn

cayenne pepper

tortillas

cooked rice

lettuce

tsp soured cream

To make the salsa, combine the red onions, tomatoes, vinegar, half the parsley and half the oil, then season to taste. Toss the avocado slices with a splash of the lime juice, and set aside.

Heat the remaining oil in a non-stick pan over a medium-high heat and cook the onions for 5 mins, then stir in the grated carrot and mushrooms, and cook for 3-5 mins more until lightly browned. Mix in the tomato purée and spices, and cook for 3-5 mins until the purée turns dark red. Pour in 200ml water, the kidney beans, corn and remaining parsley. Cook for 5-6 mins until the mixture has reduced, thickened and is heated through. Season with the cayenne pepper and salt and pepper to taste.

Warm the tortillas following pack instructions and reheat the rice until piping hot. Assemble the burritos by topping the tortillas with the lettuce, vegetable filling and rice. Dot over the avocado slices and soured cream, then fold in one side of the tortillas and roll up. Serve warm, with the salsa on the side.

Try this simple marbled chocolate and vanilla sponge cake for an easy, milk-free weekend bake. It uses an all-in-one method to save time in the kitchen

Marble loaf cake

butter

eggs

sugar

vanilla vanilla

baking powder

vanilla extract

cocoa

icing sugar

Start by melting the butter and cooling it down. Heat the oven to 180C/fan 160C/gas 4. Beat the eggs with the sugar in a mixer until pale and fluffy, then fold in the flour, vanilla pudding, baking powder, vanilla and cooled butter to make a smooth batter.

Pour ¾ of the prepared dough into a 950g loaf tin or 20cm round lined cake tin, and add the cocoa to the remaining batter. Pour the chocolate mixture down the centre of the pale batter. Bake for 40 mins. After baking, cool the cake and sprinkle it with icing sugar or cover it with chocolate glaze, if you prefer.

Showcase zesty lemon flavour in this gluten-free lemon cake – it's simple to bake and best enjoyed with an afternoon cuppa

Gluten-free lemon cake

butter softened,

caster sugar

gluten-free plain flour

gluten-free baking powder

lemon

lemon juiced

Heat the oven to 180C/160C fan/gas 4. Butter 900g loaf tin (about 25cm long) and line with baking parchment. Beat the butter and sugar together in a stand mixer or using an electric whisk for 3-4 mins until light and creamy. Gradually crack in the eggs, one at a time, beating well after each addition.

Combine the flour and baking powder in a bowl. Beat the lemon zest and juice into the wet ingredients until combined, then gently fold in the flour mixture. Spread the batter into the prepared tin and smooth the surface. Bake for 40-45 mins until golden and a skewer inserted into the centre comes out with just a few crumbs clinging to it. Remove from the oven and leave to cool in the tin for 10 mins, then remove from the tin and leave to cool completely on a wire rack.

For the icing, sift the icing sugar into a bowl and add 3 tbsp of the lemon juice. Whisk together, adding more lemon juice, a teaspoon at a time, until the icing is thick but drizzly. Drizzle the icing over the cooled cake and leave to set for 15-20 mins before slicing.

Follow our easy recipe for perfect poached eggs with a runny yolk and firm white, ideal for breakfast, brunch or as a finishing touch for another dish.

How to poach an egg

tbsp white wine vinegar

Fill a large saucepan with water and add the vinegar. As soon as the water starts to boil, turn the heat down to a simmer.

Crack the egg into a small bowl. For a perfect egg with no wispy white bits, crack into a fine strainer and allow the runnier egg white to drain off.

Stir the water to create a gentle whirlpool which will help the egg white wrap around the yolk. Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around - there should only be small bubbles rising.

Cook for 3-4 mins, until the white is cooked through.

Remove gently using a slotted spoon and blot any water from the base on a tea towel or kitchen paper. You can add more than one egg to the pan but make sure each one has enough room.

Celebrate seasonal ingredients and bake this easy apple sponge cake. This Polish recipe uses soured cream for a moist sponge and a tot of rum

Apple sour cream cake

apples

soured cream

butter melted,

Peel, deseed and cut the apples into eighths. Pour the lemon juice over the apples and sprinkle with a little caster sugar so that they do not darken.

Heat the oven to 190C/fan 170C/gas 5. Beat the eggs with the remaining caster sugar in a mixer until you have a thick, pale, mousse-like mixture. Sift over the flour and baking powder, and fold it in followed by the soured cream, rum and butter.

Butter the inside of a 23cm springform tin and arrange the apples on the base. Spoon the batter on top and level it with a spatula. Put the cake in the oven and bake for 50 minutes-1 hour without opening the door. Cool the cake and then turn it out onto a plate, and sprinkle it with icing sugar to finish.

Top 6 content exchange recipes from across the web

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Top Tags

Chicken fricassee

Veggie burritos

Marble loaf cake

Gluten-free lemon cake

How to poach an egg

Apple sour cream cake

Top 6 content exchange recipes from across the web

The most viewed content exchange recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken fricassee

Veggie burritos

Marble loaf cake

Gluten-free lemon cake

How to poach an egg

Apple sour cream cake

The most viewed content exchange recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine