WWW. Chicken Sage & Onion Pie and Chocolate-Chip Flapjacks.

Back to routine cooking again. And with it comes the wok.

Jon and I had something a little different this week. Rather than cook from scratch I used some leftovers and bits to cook a wholesome, rich meal and a tasty pudding.

Recipe 1: Chicken Sage & Onion Pie.

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Considering the success of sage and onion stuffing for roast chicken, I decided to try it as a flavouring for this pie. It was actually rather mild, but Jon liked the fact he could alter the flavour himself a bit more than usual.

Jon’s rating: 8/8.

Ingredients:

-300-400g/10.6-14.1oz cooked chicken

-3 small carrots

-200g/7oz broccoli

-1 medium onion

-400g/14.1oz potato

-400ml/14.1floz double cream

-5 leaves of sage

-1tsp salt

-1tsp pepper

Utensils:

-chopping board and knife

-small pot

-baking tray

Recipe:

1: Slice the carrots, onion and broccoli finely. Boil until softer, but not quite tender.

2: Dice the chicken and mix it with the vegetables in the baking tray.

3: Put the potatoes on to boil.

4: Finely slice the sage and add it to the chicken and vegetables. Sprinkle the salt and pepper on top.

5: Pour the double cream over the mix.

6: When the potatoes are softened, layer them over the chicken and vegetable mix.

7: Bake at 160C/320F for 30min, or until the potatoes are golden brown.

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Recipe 2: Pumpkin Seed and Chocolate Flapjacks.

Another calorie dense Celt-cake, seeing how fond Jon is of them. Reduced the size this time, seeing as he doesn’t eat his sweets half as quickly as I do!

Ingredients:

-200g/7oz self-raising white flour or flour plus raising agents

-200g/7oz porridge oats

-150ml/5.3floz cold water

-3tbsp sugar

-3tbsp pumpkin seeds

-40-50g/1.4-1.8oz chocolate (I used a mix of sugar-free white chocolate, 90% dark chocolate and 85% chocolate with raspberry bits)

Utensils:

-mixing bowl and spoon

-greased or nonstick baking tray

Recipe:

1: Mix the flour, oats and sugar.

2: Stir-in the pumpkin seeds.

3: Roughly break the chocolate and stir it in.

4: Add any raising agents and the cold water. Mix well.

5: Pour into the baking tray.

6: Bake at 160C/320F for 10min.

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