Mustard-buttered chicken with tarragon, peas & carrots
An all-in-one roast that is ready in less than two hours. Roast two birds at once for a simple dinner party, or better still, great sandwiches the next day
Melting goat’s cheese & chutney tarts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
For the chutney
- 1 tbsp olive oilplus extra for dressing
- 1 large red onionhalved and sliced
- 5 pearspeeled and chopped
- 4 tbsp sherry vinegarplus extra for dressing
- 4 tbsp light or dark muscovado sugar
- 2 thymesprigs, leaves only
For the tarts
- 375g pack all-butter ready-rolled puff pastrydefrosted if frozen
- 200g goat's cheesewith rind, sliced (we used Capricorn goat's brie)
- sprinkling thymeleaves
- 1 eggbeaten
- 200g bag saladto serve
- 1 tsp Dijon mustard
Nutrition: per serving
- kcal369
- fat22g
- saturates13g
- carbs35g
- sugars19g
- fibre3g
- protein9g
- salt0.77glow
Method
step 1
Make the chutney first. Heat the oil in a large pan, then soften the onion for 5 mins. Turn up the heat, then add the rest of the ingredients. Bring to the boil, then simmer for 10 mins until tender and sticky. Leave to cool, then season to taste. Will keep in the fridge for up to 1 week.
step 2
Cut the pastry into 8 triangles, lift onto a baking sheet, then spread a little of the chutney over the middle of each. Top with a couple of cheese slices and a scattering of thyme. Brush the edges of the pastry with beaten egg, then chill until ready to bake. Can be prepared and chilled up to 1 day ahead.
step 3
Heat oven to 200C/fan 180C/gas 6. Bake for 20 mins or until dark golden and crisp underneath. Whisk together 1 tbsp oil and 1 tsp vinegar with the mustard and seasoning, then dress the salad leaves. Serve the tarts with the salad and a spoonful more chutney on the side.
