Your Autumn Arsenal – take 2!

Next comes a chicken idea that ticks all the boxes - with a couple of different serving suggestions too, to suit your mood.

Miso Maple Glazed Chicken

4 chicken breasts

1 tbsp baking powder*

4 fl oz/½ cup maple syrup*

2 fl oz/¼ cup white miso paste*

Mix * together, add the chicken breasts and

marinate for 24 hrs

Sprinkle with chopped spring onions

Bake in a pre-heated oven 180 fan/200c/Gas 6

for 35 minutes

By the way, if you marinate the chicken in one of my famous, washing-up free foil dishes, it can go straight from the fridge, into the oven.

Serve with :

Maple Glazed Veggies

100ml dark soy sauce

50ml Maple syrup

1 tsp garlic paste

2 tbsp light olive oil

black pepper

You can choose any veggies you like, here's my choice :

Mange tout – cut in half diagonally

Baby sweetcorn – cut in half lengthways

Carrots – peeled, topped and tailed and cut into batons -

5 cms long x 1cm, as a guide – you'll get approximately

28 batons from 1 large carrot

Red Romano pepper – topped, tailed, de-seeded and

cut into a similar size to the batons

Salad onions – topped and tailed and cut diagonally.

If you can't be bothered or don't have time to prep the veggies, as an alternative you could, at the same time as the chicken goes into the oven, add another foil tray of new potatoes to roast and another tray of beetroot to honey roast, using vac packs (recipe is on the blog) – if saving time is your thing then this option would be perfect.

Note to self - add white miso and maple syrup to pantry shopping list!