Go nuts with roast chicken

Ilove nuts – almonds, walnuts, cashew nuts, macadamias, the lot of them! While they’re great enjoyed as a snack, or used in baking, they’re also an excellent addition to your main meal to add a boost of flavour, texture and nutrition.

I love them tossed in a salad or with stir-fried, steamed or roasted vegetables.

They’re full of healthy monounsaturated fats, as well as plenty of vitamins, minerals and fibre.

I store fresh nuts in the freezer to prevent them from going rancid (as once they’re out of the shell, they really have a shelf life of only a few months).

LEMON ROSEMARY ROASTED CHICKEN, GARLIC MASH AND ALMOND BROCCOLI

Serves: 4-5 Gluten free/Dairy free (omit butter and use dairy-free milk)

Chicken

600g skinless, boneless chicken thighs 2 tablespoons chopped fresh rosemary leaves 1 tablespoon olive oil zest and juice of 2 lemons

Garlic mash

800g agria potatoes, peeled, chopped into even-sized pieces 2 tablespoons butter 2 cloves garlic, minced 1⁄ cup milk

3

Broccoli with almonds and garlic mash make great side dishes to roast chook.

Broccoli with almonds

2 heads broccoli, cut into florets 1⁄ cup flaked or sliced almonds

4 1 teaspoon lemon zest 1 spring onion, thinly sliced (optional) 2 teaspoons extra virgin olive oil Preheat the oven to 200°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Combine the chicken, rosemary, olive oil, lemon zest and juice in a bowl and leave to marinate at room temperature for at 15 minutes while you prepare the rest of the meal. Cook the potatoes in pot of boiling water until soft, 12-15 minutes.

PHOTO: MY FOOD BAG Flaked or sliced almonds make a great addition to your vegetable dish.