Sticky Lemon Chicken

Ingredients

4 × 150g chicken breasts, with skin
1 large lemon
2 tsp fresh thyme (or a similar amount of dried)
1½ tsp clear honey

Method

  1. Preheat grill to high and lightly oil a shallow heatproof dish.
  2. Put the chicken in the dish, skin side down, and season with salt & pepper. Grill for 5 mins.
  3. While the chicken is grilling, cut 4 thin slices from the lemon.
  4. Turn the chicken fillets over and put a slice of lemon on top of each one.
  5. Sprinkle over the thyme and a little more seasoning. Drizzle the honey over the top and squeeze over the remaining lemon and spoon around 2 tbsp water.
  6. Return to the grill for 10 mins more until the chicken is golden and cooked all the way through.
Serve the chicken and the sticky juices with rice or potatoes and a green veg.

(Swedish) Meatballs with Honey and Mustard

Ingredients

A packet meatballs
75 g pp pasta (per person)
2 tsp Grain mustard
2 tsp Clear honey
½ or 1 Stock cube
250 ml Boiling water
2 or 3 tbsp Yoghurt
oil (for frying)

Method

  1. Brown the meatballs in a frying pan with a little oil.
  2. Cook the pasta as per its instructions.
    (Time it to be ready when the sauce is ready.)
  3. Add the honey and mustard to the pan and cook for two to three minutes.
    (You may need to cover the pan in case the mustard seeds start popping.)
  4. Make up the stock, using the stock cube and boiling water.
  5. Add the stock to the pan, stirring gently. Cook uncovered for about ten minutes until the sauce starts to thicken.
    (Add - a little - more hot water if it is getting too thick.)
  6. Take off the heat and stir in the yoghurt.
  7. Drain the pasta and serve