Pop Up Pantry

Serves 4.
Recipe by Cassie Kill.

4 drumsticks and 4 thighs (skin on, excess fat trimmed)
1 onion (chopped)
1 leek (chopped)
3 big potatoes (chopped)
2 carrots (chopped)
Olive oil
1 chicken stock cube
Fresh thyme, garlic and 1 bay leaf
Salt and pepper

Heat the oil in a large casserole dish and brown the chicken pieces all over on a medium to high heat. This may need to be done in two batches as they won’t brown well if crowded. Roast in the oven for ten minutes if you like it extra crispy. Remove the chicken and fry the onion and leek on a reduced heat for a few minutes until starting to become soft. Chop or crush one clove of garlic and add to the mix for a final minute, stirring to avoid burning.

Add the chicken back into the dish, plus all the other vegetables, stock cube and enough hot water to cover it all. Pull the thyme leaves from the woody stems and add them. Chuck in the whole bay leaf and bring up to a gentle simmer. Season to taste with salt and pepper.

Cover and simmer for around 45 minutes, checking the chicken is well cooked throughout before serving. Check the seasoning and enjoy with a chunk of farmhouse bread.

|

Serves 4-6.
Recipe by Cassie Kill.

12-15 large ripe plums (chopped, stones removed)
175g plain flour (sifted)
200g caster sugar
50g dark muscovado sugar
100g butter (chilled and cubed)
100g rolled porridge oats
Pinch of nutmeg and cinnamon
Lemon juice

Preheat the oven to 180°C. Grease a 30cm ovenproof dish. Put the plums and lemon juice into the bottom of the dish and sprinkle with 150g of caster sugar.

For the crumble, use your fingertips to lightly rub together the flour, 50g of caster sugar, muscovado sugar and cold butter cubes in a bowl. When a crumbly texture has been achieved, add the oats and spices and mix thoroughly.

Sprinkle the crumble over the plum mixture in the dish and bake in the oven for 40-45 minutes until the crumble is golden brown. Serve with custard, cream or ice cream, or all three.

Cooking by Freddie Bates.
Photo by Sara Hill.

)