Redcurrant and Onion Relish

1 small red onion, chopped
1 small green apple, cored and chopped
1 fat garlic clove, chopped
1 tbsp chopped fresh root ginger
1 large fresh red chilli, chopped (optional)
2 tbsp olive oil
100ml red wine vinegar
2-3 tbsp light muscovado sugar
140g fresh or frozen redcurrant 
2 tbsp balsamic vinegar

Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened.

Pour in the vinegar and bubble down until reduced by half.

Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened.

Stir in the redcurrants and balsamic vinegar, and cook for another 5 mins.

The relish can be made up to a week ahead and stored in the fridge.

Leek, mushroom & Gruyère quiche

25g butter
4 leeks, sliced
50g chestnut mushroom, sliced
2 eggs
200ml double cream
250g Gruyère, coarsely grated
50g Shaved Parmesan

For the pastry
280g plain flour
140g cold butter, cut into pieces
Cold Water

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.

While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat and let the filling cool.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown

While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Top with the Parmesan shavings, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Adapted from BBC Good Food

Slow Cooker Lemon Garlic Chicken

From http://skinnymerecipes.com

Ingredients
    •    1 tablespoon fresh oregano
    •    ½ teaspoon salt
    •    ¼ teaspoon ground black pepper
    •    ¼ teaspoon garlic powder
    •    1½ pounds skinless, boneless chicken breast halves
    •    1 tablespoon butter
    •    3 - 4 cups chicken broth (enough to cover chicken in slow cooker)
    •    4 tablespoons fresh lemon juice
    •    ½ cup white wine
    •    3 green onions, diced / whites & greens
    •    4 cloves garlic, minced
    •    3 tablespoons corn starch
    •    ¼ cup room temperature water
    •    1 teaspoon chopped fresh parsley

Directions
    1.    In a Ziploc bag, mix the oregano, salt, and pepper. Shake the mixture onto the chicken.
    2.    Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side.
    3.    Place chicken in a slow cooker.
    4.    In the same skillet, mix the chicken stock, lemon juice, green onions, and garlic. Bring the mixture to boil, scraping off the little brown bits on the bottom, let boil for 2 minutes.
    5.    Pour over the chicken in the slow cooker.
    6.    Cover, and cook on High for 3 hours, or Low for 5 hours. Whisk corn starch and water together until smooth. Add cornstarch and parsley to crock-pot, stir in. Continue cooking on low for 45 minutes.

Beef with Blueberry Citrus Sauce

1 c. blueberries, fresh or frozen
6 Tbs. orange juice
6 Tbs. lemon juice
2 Tbs. vermouth
2 tsp. grated orange peel
2 tsp. grated lemon peel
1 tsp. minced fresh ginger
1 Tbs. butter
1 lb. beef medallions
salt and pepper to taste

1. Combine blueberries, orange juice, lemon juice,
vermouth, orange peel, lemon peel, and ginger; stir to
blend and set aside.

2. Melt butter in large, heavy skillet; saute' beef until
brown and just cooked through.

3. Transfer beef to platter and keep warm.

4. Add blueberry mixture to skillet, and cook until mixture
thickens, about 2 minutes.

5. Spoon blueberry mixture over beef and serve.

Mexican bean soup with shredded chicken & lime

• 2 tsp rapeseed oil

• 1 large onion, finely chopped
• 1 red pepper, cut into chunks
• 2 garlic cloves, chopped
• 2 tsp mild chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 400g can chopped tomatoes
• 400g can black beans
• Chicken stock
• 1 cooked skinless chicken breast shredded
• 1 lime, juiced or 1 lemon jucied and zested
• ½ red chilli, deseeded and finely chopped
• Sumac powder

Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the stock. Simmer, covered, for 15 mins.

Tip the chicken into a bowl, add the citrus juice with a little chilli and toss well. Ladle the soup into two bowls, top with the chicken, chilli and sumac and serve.