Tandoori-ish chicken with lime-pickled cucumber
Try our simplified version of tandoori chicken. The cucumber pickle shows how good a simple cucumber can be once dressed in salt, chilli and lime juice
Strawberry, almond & polenta skillet cake
Serves 4 - 6
Easy
Prep:
Cook:
Think of a cross between cornbread and Victoria sponge and you have this strawberry, almond and polenta cake. Best topped with clotted cream or vanilla ice cream
Skip to ingredients
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- 170g unsalted buttersoftened, plus extra for the pan
- 170g golden caster sugar
- 1 tsp vanilla bean pasteor extract
- ½ tsp almond extract
- 2 eggsat room temperature
- 120g self-raising flour
- 60g fine polenta
- 60g ground almonds
- 150g strawberriesdiced
- vanilla ice creamor clotted cream, to serve
Nutrition: Per serving (6)
- kcal501
- fat31g
- saturates16g
- carbs46g
- sugars31g
- fibre2g
- protein7g
- salt0.1g
Method
step 1
Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.
step 2
Beat together the softened butter, sugar, vanilla and almond extract for 5 mins, or until light and fluffy. Add the eggs, one at a time, mixing after each addition to combine, then fold through the flour, polenta and ground almonds. Fold through half the strawberries.
step 3
Spoon the mixture into the skillet or cake tin and smooth over. Dot with the remaining strawberries and bake for 40-45 mins or until golden brown and firm. Serve warm with ice cream or clotted cream.
