Honey-and-paprika-glazed chicken traybake

55 MINUTES | SERVES 4 | EASY |

LC GF

new potatoes 400g, halved

runny honey 3 tbsp

olive oil 2 tbsp

red wine vinegar 2 tbsp

sweet smoked paprika (pimentón) 2 tbsp (see cook’s notes, opposite)

whole chicken thighs 4-6 red peppers 3, sliced

pitted green olives 50g, quartered

flat-leaf parsley a small bunch, chopped

green salad to serve

• Boil the potatoes in salted water for 10 minutes until just tender. Drain well.

• Heat the oven to 200C/fan 180C/gas 6. Whisk together the honey, oil, vinegar and paprika with some seasoning, and pour over the chicken thighs, peppers and potatoes in a roasting tin. Roast for 40 minutes, stirring halfway, until the chicken is cooked through and the potatoes are golden and crisp – add a splash of water if the sauce is starting to catch on the bottom of the tray.

• Stir the olives and parsley through the traybake, and serve with a green salad.

PER SERVING 371 KCALS | FAT 17.8G

SATURATES 4G | CARBS 29.7G | SUGARS 17.3G

FIBRE 6.9G | PROTEIN 19.4G | SALT 0.6G

• To make the ketchup, put the tomatoes, tomato purée, paprika, garlic, celery salt and salt in a pan with a grinding of black pepper, and mix well. Cook, covered, for 15 minutes, then uncovered for 15-20 minutes, stirring frequently, or until reduced to a thick sauce. Remove from the heat and blend with a stick blender until smooth. Strain through a sieve into another pan, and stir in the vinegar and sugar. Cook over a low heat for 15-20 minutes or until it forms a smooth, shiny ketchup consistency. Spoon into a sterilised jar or bottle and, once cool, keep in the fridge for up to four weeks.

• Cut the potatoes into thin slices, put them into a pan of cold water with a large pinch of salt, bring to a gentle simmer, then remove from the heat and leave for 5 minutes. Drain well and leave to steam in the colander for a few minutes.

• Meanwhile, heat 2 tbsp of olive oil in a 20cm non-stick frying pan and fry the onion gently for 8-10 minutes or until soft but not golden. Whisk the eggs with some seasoning in a bowl.

• Tip the potatoes into the beaten eggs and mix carefully to avoid breaking the slices. Pour the mixture over the onions in the pan, and leave the base to set over a medium-low heat for 10-15 minutes. When the sides are set, flip the tortilla onto a plate. Add the remaining 1 tbsp of oil to the pan, slide the tortilla back in and cook for 5 minutes until set and cooked through. Serve warm or chilled in slices with a spoon of the paprika ketchup for dunking in.

PER SERVING (6) 209 KCALS | FAT 11.4G SATURATES 2.4G | CARBS 15.7G | SUGARS 4.3G FIBRE 2.3G | PROTEIN 9.8G | SALT 0.3G

Meet the communityminded chefs who kept the nation fed during lockdown