SUMMER’S END SUPPERS

Nici’s paring back the prep for these simple dinners

Fast chicken

SERVES 2

This is the one of the easiest tasty chicken dishes you can cook! I always have some frozen chicken tenderloins on hand as they thaw quickly.

6-10 chicken tenderloins

¼ cup flour

1 large egg

1 cup fresh breadcrumbs

½ tsp sea salt

Pinch white pepper

Zest of 1 lemon

Oil and/or butter, to fry Wedges of lemon, to serve

1 In a plastic bag, toss the chicken with the flour, making sure it all gets coated. Break the egg into the bag (it doesn’t need to be beaten) and keep tossing until the chicken is coated thoroughly with the egg. Add the breadcrumbs, salt, pepper and zest, then toss until covered.

2 Remove each tenderloin – making sure they are covered in breadcrumbs – and place on a plate or tray. Refrigerate until ready to cook.

3 Heat enough oil or butter

(or both) to cover the base of a large frying pan. Fry the chicken in batches so as not to crowd the pan (see note) for 2-3 minutes each side until golden brown and cooked. Add a little more oil and/or butter for each batch to stop them sticking. Keep chicken warm in the oven until you are ready to serve.

4 Serve with lemon wedges.

Lamb, spinach & beans

SERVES 2

Not an expensive cutlet nor a fancy fillet, but a decent chop, complete with bone and full fat, cooked to perfection.

2 large handfuls spinach

Small handful parsley

Zest and juice from 1 lemon

¼ cup olive oil

½ tsp sea salt

4 (300- 400g) thick- cut lamb

loin chops

390g cannellini beans, drained Sprig of rosemary

1-2 tbsp apple cider vinegar

or red wine vinegar

1 garlic clove

Salt and pepper

2 tbsp olive oil

Up to ¼ cup boiling water Parsley, to garnish

1 Wilt the spinach with a splash of water in a large pan. Drain well. Transfer to a food processor and blend with the parsley, lemon zest and juice, olive oil and salt until blended to a smooth paste. Set aside.

2 Rub the chops with oil and sprinkle liberally with salt. Heat a pan to hot and sear until golden brown and the juices rise to the uncooked surface. Turn and cook for 1-2 minutes more or until cooked to your liking. I like to make sure the fat is well rendered and crispy. Rest the chops and keep them warm. Wipe the pan clean.

3 Use the pan to warm the beans through with the rosemary sprig, vinegar, garlic, seasoning and the second measure of oil. Taste and adjust the seasoning, then blend in the food processor. Add up to ¼ cup water if you need to for consistency.

4 Spoon the bean purée onto warm plates, add half the green sauce to each, top with chops and garnish with parsley.