Eat All Recipes

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.