Preheat the oven to 190-200ºC. Rinse the rice thoroughly.
Place the veg, including the onion, in a baking tray or ceramic, with the chicken and a little butter or olive oil to help everything along. Season well. Roast for 18-20 minutes. Remove from the oven.
Sprinkle over the spices. Pour the rice into the tray. Pour the coconut milk and 2 tbsp of hot water over the rice so it’s wet enough to gently simmer. Season.
Cook for 25 minutes until the rice is cooked – if it dries out, add a little more water.
Finish by sprinkling over the pistachio and lots of herbs. Serve with a yoghurt if you wish.
Salmon & A Dose Of Greens
Preheat the oven to 190-200ºC and blend the paste ingredients. Mix the paste with a little oil – veg or sunflower will do.
Place the sweet potato chunks in a roasting tray. Toss with half the paste, using your fingers. Season and roast.
After 10 minutes, add the broccoli florets and green beans. Toss in the remaining paste blend. Keep everything widely distributed so the mix roasts evenly. Return to the oven.
To finish, mix the soy, honey and sesame oil (and optional sweet chilli). After 5-10 minutes of baking the veg, make space for the four fillets and shift in the salmon. Pour the sticky sauce over the salmon. Sprinkle the sesame seeds over the sweet potatoes. Cook for a further 10-12 minutes.
Roasted Roots & Mozzarella (v)
Preheat the oven to 200ºC. Pour 2 tbsp of sunflower or veg oil into the tray and heat in the oven for a few minutes.
Remove the tray to add all the root vegetables, chilli and garlic. Toss well, season with salt and pepper, return to the oven and roast for about 20 minutes. The smaller the chunks of veg, the quicker they will cook.
In the final 10 minutes of cooking, stir in the greens and sprinkle over the paprika. Throw over the mozzarella balls. Serve when cooked, sprinkling fresh herbs if you’ve got them at hand – tarragon is the best.