Lucy Young’s Ratatouille-style Chicken Dinner Party Menu

Portabella Mushrooms with Pesto and Asparagus

“This recipe is perfect served as a starter, one per person or with a dressed salad as a light supper dish,” says Lucy Young. “I use full-size asparagus tips, not the fine ones often sold in supermarkets.

“Buy the same thickness mushrooms – if thin they may take only two minutes on each side. Peppadew peppers are delicious sweet bell peppers, they are bought in a jar, mild or hot, I use the mild ones.”

Ingredients
(Serves 4)
4 large Portabella mushrooms
A little olive oil
12 asparagus tips
4 teaspoons green pesto
6 Peppadew peppers, cut into thin strips
2 tablespoons fresh Parmesan, finely grated
A little balsamic vinegar

Method
Carefully remove the stalk from the mushrooms, ensuring they stay whole. Brush each side of the mushrooms with a little oil and season with salt and pepper. Heat a large non-stick frying pan on the boiling plate, and fry the mushrooms for about 3 minutes on each side until lightly browned. Arrange gill side up on a baking sheet.

Cook the asparagus tips in boiling salted water for about 3 minutes until al dente. Drain and refresh in cold water.

Mix the pesto with the peppadew strips in a bowl and spoon over the gill side of each mushroom. Arrange three asparagus tips on top of each mushroom. Sprinkle Parmesan over the asparagus. Slide the baking sheet onto grid shelf on the floor of the roasting oven for about 6-8 minutes until piping hot and Parmesan melted.

Serve hot drizzled with a little balsamic vinegar.

Conventional oven
Slide into preheated oven 200°C/Gas 6/180°Fan for about 8-10 minutes until piping hot.

Not suitable for freezing

Ratatouille-style Chicken

“Browned chicken thighs in a ratatouille style mixture. You can use chicken breasts if preferred, they will take a shorter time to cook.”

Ingredients
(Serves 6)
1 tablespoon oil
6 chicken thighs, bone in, skin removed
2 tablespoons paprika
100g (4oz) chorizo, cut into pieces, the size of a hazelnut
1 red pepper, cut into large wedges
2 medium courgettes, cut into cubes
1 onion, sliced
3 cloves garlic, crushed
2 x 400g (14oz) cans chopped tomatoes
2 tablespoons balsamic vinegar
Large bunch of basil, chopped

Method
Heat oil in a deep saucepan or casserole dish on the boiling plate. Sprinkle the thighs with paprika and salt and pepper. Brown on both sides until golden brown, remove and set aside.

Add chorizo, pepper, courgette, onion and garlic to pan and fry on the boiling plate for a few minutes. Stir in the chopped tomatoes and return the chicken to the pan. Bring to the boil, cover and transfer to the simmering oven for about 45 minutes until the chicken is tender and vegetables are soft.

Stir in the balsamic vinegar and sprinkle in the basil. Serve hot with rice or mash.

Conventional oven
Brown over a high heat. Continue as above, bring to boil, cover and simmer over low heat for about 50 minutes until chicken is tender.

Not suitable for freezing

Easy Chocolate and Chestnut Mousse

“I prefer a lighter mousse to a rich indulgent one,” says Lucy Young. “This really is so quick and easy. No gelatine, no eggs – just deliciousness!

“I always use Bournville chocolate - it’s perfect for melting. The chestnut purée can be bought in all good supermarkets – I use the one in the tin, the unsweetened one, as it’s firmer and helps the mousse to set.”

Ingredients
(Serves 6-8)
200g (8oz) dark chocolate
1 x 435g tin chestnut puree
200g (8oz) small tub full fat crème fraîche
100g (4oz) icing sugar, sieved
300 ml (¼ pint) double cream, lightly whipped
100g (4oz) punnet fresh raspberries

Method
Break the chocolate into a bowl and melt it gently on the back of the Aga.

Using a hand whisk, add the chestnut puree to the melted chocolate and whisk until smooth. Whisk in the crème fraîche and icing sugar. Carefully fold in the lightly whipped cream until smooth.

Arrange 8 cooking rings on a tray. Spoon in the mousse and leave it to set in the fridge. You can also do this in ramekins or a glass bowl.

Remove the rings. Serve with fresh raspberries and a little pouring cream.

Not suitable for freezing