Newmarket and Ely Living Oct - Nov 2021

COMFORT
When the darker nights set in, you
just want some go-to comfort food
recipes - and here, Waitrose has
delivered! Find more recipes at
www.waitrose.com
Calling
CHICKEN SHAWARMA
FLATBREADS WITH
YOGURT
Prep time: 20 minutes + marinating
Cooking time: 20 minutes
Serves: 4
INGREDIENTS
8 British chicken thigh fillets
3 tbsp Cooks’ Ingredients Shawarma
Paste
½ red onion, finely sliced
2 lemons, juice of 1, 1 cut into wedges
1½ tsp Cooks’ Ingredients Sumac
½ large cucumber
250g Yeo Valley Organic Greek Style
Natural Yogurt
1 small clove garlic, finely grated
15 mint leaves, finely shredded, plus extra
to garnish
4 Waitrose & Partners Hand-Stretched
Flatbreads
50g pomegranate seeds
1-2 handfuls wild rocket
METHOD
Slash each chicken thigh a few times,
concentrating on the thicker parts of the
fillet. Season, then rub all over with the
shawarma paste. Cover and chill for 20
minutes (up to 2 hours). Meanwhile, mix
the onion, lemon juice and sumac with a
good pinch of salt. Set aside until ready
to serve.
To make the sauce, coarsely grate the
cucumber and put in a sieve. Toss with a
pinch of salt and leave over a bowl for 10
minutes to drain, then gently press with a
wooden spoon to extract as much liquid
as possible. Tip into a bowl and stir in the
yogurt, garlic and mint.
Heat a griddle pan over a high heat. Cook
the chicken for 5-8 minutes on each side
(depending on the fillets’ size) until the
juices run clear and there is no pink meat,
then set aside for 2 minutes. Clean the
pan then use it to griddle the flatbreads
for 30 seconds on each side. Arrange
them on plates and top with the chicken,
pickled onion, pomegranate, rocket and
the cucumber and yogurt sauce, finishing
with the extra mint leaves and lemon
wedges for squeezing over.
COOK’S TIP
This recipe also works well with lamb or
pork steaks instead of chicken (adjust
cooking times accordingly).
COTTAGE PIE WITH
SWEET POTATO
Prep time: 20 minutes plus standing
Cooking time: 1 hour 20 minutes
Serves: 4
INGREDIENTS
1 tbsp olive oil
500g British beef mince
1 onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
1 Oxo Beef stock cube
1 tbsp tomato purée
1½ tbsp plain flour
2 tsp Worcestershire sauce
3 thyme sprigs
2 medium sweet potatoes, peeled
1 tbsp unsalted butter
METHOD
Heat ½ tbsp oil in a large sauté pan or
casserole dish over a high heat. Add
the beef and fry, breaking it up, for 4-5
minutes, until browned. Remove from the
pan, add the remaining 1⁄2 tbsp oil, lower
the heat to medium and fry the onion,
celery and carrot with a pinch of salt for
10 minutes, until softened. Meanwhile,
dissolve the beef stock cube in 500ml
just-boiled water.
Return the beef to the pan, add the
tomato purée and cook for 1 minute, then
stir in the flour and fry for 1 minute more.
Add the stock, Worcestershire sauce and
2 thyme sprigs and simmer for 25-30
minutes, until the beef is coated in a thick
gravy. Meanwhile, slice the potatoes
as thinly as you can and put in a bowl.
Cover with just-boiled water from the
kettle; set aside for 10 minutes. Drain and
use kitchen paper to pat dry thoroughly,
then lay out on more kitchen paper to
finish drying.
Preheat the oven to 200°C, gas mark 6.
Melt the butter. Tip the beef and gravy
into a medium ovenproof dish. Toss the