Hamlyn QuickCook: 50 Recipes: A free taster of the new cookery series

Serves 4

• 4 boneless, skin-on chicken breasts, about 175 g (6 oz) each
• 2 large baking potatoes, peeled and cut into chunks
• 6 parsnips, peeled and cut into chunks
• 6 carrots, peeled and cut into chunks
• 4 tablespoons olive oil
• 75 g (3 oz) packet stuffing mix (flavour of your choice)
• 2 leeks, trimmed, cleaned and cut into chunks
• 3 tablespoons clear honey
• 2 tablespoons chopped flat leaf parsley
• salt and pepper

1. Arrange the chicken breasts in a large roasting tin with the potato, parsnip and carrot chunks. Drizzle with the oil and toss well to coat the chicken and vegetables in the oil. Season with salt and pepper and place in a preheated oven, 220C (425F), Gas Mark 7, for 20 minutes.
   
2. Meanwhile, make up the stuffing according to the packet instructions and shape into 4 balls.
   
3. Add the stuffing balls to the roasting tin with the leeks and return to the oven for 56 minutes until the leeks have just softened.
   
4. Remove the stuffing balls from the roasting tin along with the chicken pieces. Add the honey and parsley to the vegetables in the tin and gently toss to coat. Serve the chicken and stuffing with the roasted vegetables.
   

Quick Honeyed Chicken and Vegetables with Stuffing Make up 100 g (3 oz) of stuffing mix according to the packet instructions and shape into 4 balls. Cook under a preheated high grill, turning frequently, for 34 minutes until browned. Meanwhile, heat 2 tablespoons olive oil in a large frying pan and cook 750 g (1 lb) frozen Mediterranean vegetables over a high heat, stirring frequently, for 5 minutes. Add 4 ready-cooked skinless chicken breast fillets, about 150 g (5 oz) each, roughly torn, and heat through for 2 minutes. Add 3 tablespoons clear honey and 2 tablespoons chopped parsley and gently mix together. Serve the chicken and vegetables with the stuffing on the side.

Ham-Wrapped Sausages with Vegetables and Stuffing Wrap 8 chipolata sausages with 1 slice of Parma ham each, arrange in a large baking dish and bake in a preheated oven, 200C (400F), Gas Mark 6, for 5 minutes. Add 750 g (1 lb) frozen mixed grilled vegetables to the dish, drizzle with olive oil and bake for 8 minutes. Meanwhile, make up 100 g (3 oz) of stuffing mix according to packet instructions and form into balls. Add to the dish and bake for 6 minutes. Drizzle the sausages and vegetables with balsamic vinegar and serve.

One-Pan Chicken with Honeyed Roots and Stuffing

Serves 4

• 2 tablespoons olive oil
• 1 bunch of spring onions, trimmed and roughly chopped
• 1 garlic clove, thinly sliced
• 175 g (6 oz) rindless streaky bacon, chopped
• 250 g (8 oz) cherry tomatoes, halved
• 375 g (12 oz) skinless cod, coley or haddock fillet, cut into cubes
• finely grated rind of 1 lemon
• 2 large handfuls of spinach leaves
• 150 g (5 oz) feta cheese, crumbled
• warm crusty bread, to serve

1. Heat the oil in a large, heavy-based pan frying pan and cook the spring onions, garlic and bacon over a high heat, stirring frequently, for 23 minutes until the onions are softened and the bacon is browned. Add the tomatoes and fish, reduce the heat and cook, stirring gently and tossing occasionally so that the fish cubes stay intact as much as possible, for 34 minutes until the fish is opaque and cooked through.