Lunch with Pippa Hudson
Latest episodes in this series
Lockdown cookbook recipe: Thomas’ Braised Chicken with lemon and tomato09 July 2020 | 2 Minute Listen
Ingredients: • 4 chicken thighs and 4 drumsticks • 2 small onions, thinly sliced • 1kg mixed tomatoes, cut into wedges if large • 3 cinnamon sticks • 1T fresh lemon juice Method: • Season the chicken with salt and pepper, then brown in olive oil for 10 minutes. Remove. • In the same pan, reduce the heat and gently cook the onions until very soft and just beginning to brown on the edges; about 8-10 minutes. • Add the tomatoes and cinnamon sticks. Cook, stirring occasionally, until tomatoes are softened and juices have thickened slightly, about 6–8 minutes. • Return chicken to pot, arranging skin side up. Cover the pot, reduce heat to low, and simmer gently until chicken is cooked through, about 45–60 minutes. • Remove the lid and continue to simmer until juices are thickened and meat is close to falling off the bone, another 45–60 minutes. • Add lemon juice; and season to taste before serving.
Lockdown Cookbook recipe: Sue’s Broccoli and Sweet Potato soup07 July 2020 | 2 Minute Listen
Ingredients: • 1 brown onion, finely chopped • 500g broccoli, stems finely chopped, florets coarsely chopped • 500g sweet potato, peeled and finely chopped • 4 cups vegetable stock • 125ml Greek-style yoghurt Method: • Fry the onion, broccoli stems and sweet potato and cook, stirring, for 5 mins or until the onion softens. • Add the stock and 500ml water. Bring to the boil, then turn down to a low heat. Add broccoli florets. Cook for 15 mins, until sweet potato is tender. Set aside to cool slightly. • Use a stick blender to carefully blend the soup until smooth. Season to taste, and soon into your serving bowls. • Place yoghurt in a small bowl and stir in 2 tablespoons water. Gently swirl over the top of the soup.