How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
Remove the film but leave the chicken and mash in their wooden trays*.
Place both trays on a baking tray in the centre of the oven and cook for 25 minutes. If using a gas oven, cook for an extra 10 minutes.
Make sure it’s piping hot throughout.
Leave to stand for 2 minutes before serving.
*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
A little bit
on the side
Steamed beans with crisp lemon-mustard dressing
160g fresh green beans
75 g olive oil
1 tbsp lemon juice
1 tbsp Cider vinegar
2 tsp Dijon mustard
1 garlic clove, crushed
salt and pepper
Steam the beans for 4 mins or until tender. Meanwhile, in a mixing bowl, whisk all the dressing ingredients together. Once the beans are tender toss them with 3 tbsp of the dressing and serve. You can store the extra dressing in a sealed container in the fridge.
a smooth Red Burgundy or an earthy Pinot Noir