Its a Roast!

Sunday roasts are one of my favourite dishes. There are so many different versions you can do. I often make a vegetarian one but this time I'm making chicken for my man. So I'm making a roast for two. Perfect food for a miserable day and now autumn is coming its perfect to warm you up and fill you up!
What I'm using today:
2 large Potatoes
2 Carrots
2 Parsnips
1 Courgette
4 Broccoli florets
1 cup of peas
1 onion
3 garlic cloves
1 red pepper
1 leek
honey, ginger, salt, pepper, rosemary, thyme

*Turn the oven up to 180 degrees
*I start by peeling the potatoes,parsnips,carrots, and par boiling them. I chop the courgettes, leeks and peppers and place them on a roasting try with a bit of soy sauce and balsamic vinegar.
*Then I wrap the chicken breasts in foil and put it in a roasting dish after covering it with a thin coast of butter, rosemary, thyme, chopped garlic, salt , pepper and a bit of paprika.
*When the carrots and parsnips are nearly done, I strain them, place then on a roasting tray with olive oil. On the parsnips this time I grated a bit og ginger on then( but thats not always) I also gave them a light coat of runny honey. I also sprinkle some sesame seeds on them. The carrots I season with salt and pepper and rosemary and thyme. Its best to use fresh herbs but dried herbs work nearly as well.
*When the potatoes are done, strain them and place them on a roasting tray with olive oil, seasoning (including salt , pepper, paprika and garlic ) mix them up abit, if they are slightly over cooked the better as the bashed potatoe mushy bits turn nice and cripsy in the oven.
Place all the trays and the the chicken in the oven.
*While thats cooking chop the broccoli and place in a pan ready to boil.
*Make the gravy- I use red onions, garlic, rosemary thyme, pepper, veg stock, a tea spoon of marmite, a table spoon of tomatoe paste, a small pour of red wine, and bisto gravy powder and lots of water)
*Boil broccoli and peas when you see chicken is just about done
*When the chicken is done remove from oven, keep wrapped in foil if the veg isn't finished otherwise remover everything and serve.

Tiger Prawn stirfry with Spinach noodles

This dish is a nice spicy filling yet light meal which is quick and very easy to do!
Ingredients :
Tiger Prawns- I used 10 per person as I love them
100g Mange tout
100g Baby corn
1/2 Aubergine
Thai asparagus
3 spring onions
45g cashew nuts
2 tea spoon peanut butter
2 cloves garlic
tsp chopped ginger
soy sauce
3 lime wedges

You can use fresh or frozen Tiger prawns, I used frozen ones today so I defrosted them under running cool water before starting the stir fry.
*Place a pan with water to boil for the noodles.
*Then get a wok turn on to high heat and start by frying the garlic , ginger and spring onions, turn down to medium heat and throw in the asparagus, mangetout and baby corn.
*Squeeze in a two wedges of lime
*Throw in the cashew nuts
* Dissolve the peanut butter in a bit of boiling water and pour into the wok.
* Put the noodles in the now boiling water
*Add the tiger prawns and squeeze another lime wedge into the wok
*Add soy sauce and seasoning
*Stir the prawns and veg for a few min until prawns are cooked through.
* Remove the noodles from the heat when cooked, strain and add a small amount of sesame oil to them before pouring them out into a bowl. Add the stir fry mix on top of the noodles finishing off with another lime wedge.