In lockdown and looking for some inspiration in the kitchen? Chef and friend of London Sock Company, Chris Baber shares four wholesome, healthy recipes that you can easily make at home.
Serves 2
Ingredients
2 chicken breasts cut into half lengthways
1 tin chopped tomatoes
Small bunch of basil chopped
Salt and pepper to season
1 tbs tomato purée
2 tbs extra virgin olive oil
1 clove garlic crushed
50g mozzarella torn or grated
Method
Preheat the oven to 180
Put the chicken into an ovenproof dish
In a small bowl mix together the chopped tomatoes, basil, seasoning, tomato purée, oil and garlic
Pour the mixture over the chicken and spread evenly around the dish
bake for 20 minutes
Remove from the oven, turn the chicken and give the sauce a stir
Scatter over the mozzarella and return to the oven for a further 20 minutes until the chicken is cooked and the cheese is golden and melted
Serve with a simple salad
Serves 2
Ingredients
1 tbs extra virgin olive oil
1 tsp fennel seed
1/2 tsp chilli flakes
1 red onion diced
1 aubergine diced
1 tsp oregano
1 tsp tomato purée
1 Tbs balsamic
1 chin chopped tomatoes
1 tin chickpeas
1 tsp sugar
Bunch basil
Method
Heat the oil in a large saucepan
Fry the fennel and chilli for 30 seconds
Add the onion and aubergine, season with salt and pepper. Fry for 5 mins until the onion becomes soft and caramelises
Add the tomato purée and balsamic, cook out for 30 seconds
Add the cinnamon, tomato’s chickpeas and the water from the can along with the sugar
Stir, cover with a lid and simmer for 20-25 minutes until you are left with a rich thick sauce
Stir in the fresh basil
Delicious served with rice, mash, polenta, bread or couscous
Serves 4
Ingredients
1kg cherry tomato
1 bulb garlic
1kg new potatoes halved
1 bunch basil
Pinch chilli flakes
Salt and pepper
1 tin cannellini beans drained
1 tbs balsamic
12 skinless chicken thighs
Method
Preheat the oven 180 degrees
Place all of the ingredients into a roasting
dish, drizzle with a good glug of extra virgin olive oil. Give it a good toss together and lay the chicken on the top
Cover with foil
Bake for 45 minutes
Remove the foil, give it a stir and cook for a further 45-60 minutes until the tomatoes are sticky and the chicken cooked
Serve with a salad or veg
Ingredients:
400g frozen peas (defrosted)
300g for pesto (save 100g for the pasta)
60g Parmesan
60g almonds
6 Tbs extra virgin olive oil
Zest 1 lemon (juice to serve)
1 clove garlic
Salt and pepper
Bunch fresh mint400g pasta
1 bunch asparagus (broccoli or green beans would work)
Method
Wiz all the pesto ingredients together in a blender until smooth
Cook the pasta according to packet instruction, add the asparagus and remaining peas for the last 2 minutes
Remove a few spoonfuls full of the pasta water and mix into the pesto
Drain the pasta, stir in the pesto
Serve with a squeeze of lemon and more Parmesan
Looking for more recipes from Chris? Visit his website www.baberflavour.com
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