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Italian Roasted Mushrooms and Veggies – absolutely the easiest way to roast mushrooms, cauliflower, tomatoes and garlic Italian style. Simple and delicious. I have a simple recipe for you today and that is roasted mushrooms and veggies. I roast veggies like this all the time, on a weekly basis. This time I chose to use gorgeous and delicious cremini mushrooms, cauliflower and tomatoes. If you’ve never had roasted tomatoes before, my friends, this needs to go on your bucket list because it’s the best thing ever. Don’t cut them up or anything, I like to use cocktail tomatoes, and I roast them whole, then as you bite into them you get an explosion of flavor in your mouth, one of my favorite things. I also added loads of garlic here, and that is whole garlic cloves, they roast nicely and once done you can almost spread them on a piece of bread, like butter, so good. But the roasted mushrooms are to die for, they’re incredible. The beauty of this side dish is of course its si...

Ingredients 1 x 227 g tin of pineapple in natural juice 1 x 213 g tin of peaches in natural juice 1 tablespoon soy sauce 1 tablespoon fish sauce 2 teaspoons cornflour 2 x 120 g free-range chicken breasts , skin on Chinese five-spice 1 lime 2 cloves of garlic 1 bunch of asparagus 100 g tenderstem broccoli 1 small onion 2 fresh red chillies 1 red pepper 1 yellow pepper 7 cm piece of ginger groundnut oil 100 g baby sweetcorn 1 teaspoon runny honey ½ a bunch of fresh coriander (15g)

Ingredients SERVINGS 4 1 (10 3/4 ounce) can cream of mushroom soup 1 cup water 3 ⁄ 4 cup uncooked long-grain rice (not quick cooking) 1 ⁄ 2 teaspoon paprika 1 ⁄ 2 teaspoon black pepper 4 boneless skinless chicken breast halves Directions Preheat oven to 375°F. Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole. Lay chicken on top and sprinkle with remaining paprika and pepper. Cover and bake until bubbly and chicken shows no signs of pink in the center--about 45 minutes.