Mendip Living Oct - Nov 2021

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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
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