Barbecued Cornish Mussels


Barbecued Cornish Mussels

Serve this simple take on moules marinière fresh from the barbecue.

Partner with crusty bread to mop up the delicious sauce.

Adapted from a recipe on BBC Good Food

Serves 2


To make this recipe you will need:


  1. Cornish Butter 50g, softened
  2. 2 x Garlic Cloves, finely sliced
  3. 2 x shallots, finely sliced
  4. 1kg Cornish Mussels
  5. Small bunch of Cornish Pasley chopped
  6. 125ml White Wine
  7. 100ml Double Cream
  8. Vicky's Rustic Baguette

And here’s how to do it…

  1. Mix the butter and garlic with a big pinch of salt.
  2. Heat the barbecue until the coals are ashy white.
  3. Lay a sheet of tin foil about 60cm long on the kitchen counter, put another sheet of the same size on top, then add a third sheet about 30cm long across the middle of the other sheets to make a cross shape.
  4. Spread the shallots in the middle of the foil, pile the mussels on top, dot the garlic butter all over, then scatter over half the parsley.
  5. Season, then fold the foil in at the sides to create an oval bowl shape.
  6. Pour the wine into the foil bowl and then seal it by scrunching the foil together at the top.
  7. Make sure that it’s well sealed so that the mussels can steam – use an extra sheet of foil to wrap the whole parcel if necessary.
  8. Carefully place the parcel on the barbecue coals and cook for 10 mins.
  9. Open the parcel and check the mussels have opened up.
  10. Hot steam will billow out, so be careful.
  11. Pour in the cream, cover (if your barbecue has a lid) and allow to cook for a few mins longer, so the smoky scents of the barbecue can get in.
  12.  Sprinkle with the remaining parsley and serve with warm crusty bread.

How to Cook Chicken

roast chicken dish on table

The Ultimate Guide to Cooking a Whole Chicken

Cooking a whole chicken is not only a delicious way to bring the family together around the dinner table but also a versatile option that provides ample leftovers for subsequent meals. At The Cornish Food Box Company, we celebrate the tradition of home cooking using quality ingredients sourced from local producers. Our simple guide to cooking a whole chicken gives you the cooking times for different sized birds plus tips for the most succulent meat and alternatives to simply roasting your bird.


Preheat the oven to 180°C (350°F).
Rub the chicken all over with olive oil, salt, pepper, and your choice of herbs or spices.
Place the chicken in a roasting pan and roast for approximately 20 minutes per 500g, plus an extra 20 minutes.
Allow the chicken to rest for 10-15 minutes before carving.

Approx. Cooking Times:

For a small chicken (1.5kg)  - 1hr 20 mins

For a medium chicken (1.8kg) - 1hr 30 mins

For a large chicken (2.4kg) - 2 hrs

If you stuff the chicken cavity with stuffing mix, onion, lemon or other fillings you will need to increase the cooking time slightly.

You know your chicken is cooked when the juices run clear. Cut in to the meat between the breast and the top of the leg to check. If you are using a meat thermometer the meat should reach 70C and stay at that temperature for at least 2 minutes.  

Grilling or Barbecuing

Prepare the grill or barbecue for indirect cooking over medium heat.
Season the chicken with olive oil, salt, pepper, and your favorite barbecue rub or marinade.
Place the chicken on the grill away from direct heat and close the lid.
Cook for 1.5 to 2 hours, turning occasionally, until the internal temperature reaches 75°C (165°F).

Slow Cooking 

Place chopped onions, carrots, and celery in the bottom of the slow cooker.
Season the chicken with salt, pepper, and your choice of herbs or spices.
Place the chicken on top of the vegetables and add broth or water until the chicken is partially submerged.
Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and falling off the bone.


In a large pot, combine water, onions, carrots, celery, garlic, and herbs such as thyme and parsley.
Bring the water to a simmer and add the whole chicken.
Cover and simmer gently for 1.5 to 2 hours, or until the chicken is cooked through and tender.
Remove the chicken from the pot and allow it to rest for a few minutes before carving.

3 Recipe Ideas To Use Your Whole Chicken

1. Roast Chicken: Classic Comfort Food with a Twist

Roasting a whole chicken is a time-honored tradition that never fails to impress. This recipe combines the classic roast chicken with Mexican or South American flavours.  To achieve a golden, succulent roast chicken, preheat your oven to 180°C (350°F). Rub the chicken generously with olive oil, salt, pepper, and a Mexican or cajun spice mix ensuring it is rubbed well in to the skin all over the bird. Place the chicken in a roasting pan and roast for approximately 20 minutes per 500g, plus an extra 20 minutes. Allow the chicken to rest for 10-15 minutes before carving. For a crispy skin turn up the oven temperature to 220C for the last 15 minutes.

Recipe Idea: Serve roast chicken with roasted potatoes, homemade coleslaw and a crunchy salad for a feast the whole family will enjoy.

2. Chicken Soup: Nourishing and Wholesome

After enjoying a delicious roast chicken dinner, don't let the leftovers go to waste. Use the carcass to make a hearty chicken soup that's perfect for warming up on chilly evenings. Simply simmer the chicken carcass in a large pot of water with onions, carrots, celery, garlic, and herbs for a few hours to create a rich, flavorful broth. Add leftover chicken meat, chopped vegetables, and noodles or rice to make a satisfying soup.

Recipe Idea: Make a classic chicken noodle soup by adding cooked pasta, diced carrots, celery, and peas to the broth. Season with salt, pepper, and fresh parsley for a comforting meal that's perfect for lunch or dinner.

3. Chicken Curry: A Flavourful Twist

Transform leftover chicken into a vibrant and aromatic curry that's sure to please the whole family. Start by sautéing onions, garlic, ginger, and spices such as curry powder, cumin, and turmeric in a large saucepan. Add diced tomatoes, coconut milk, and cooked chicken pieces, then simmer until the flavours meld together. Serve the chicken curry with rice, naan bread, and chutney for a satisfying meal.

Recipe Idea: Try our family-friendly chicken tikka masala recipe by marinating chicken pieces in yogurt and spices before grilling or baking until tender. Serve with basmati rice and naan bread for a delicious Indian-inspired feast.

Cornish Beef Nachos

Beef Chilli Nachos


Cornish Beef Chilli Nachos

Simple, quick and a guarantee crowd pleaser. Plus you can very easily make enough to cater for lots of people.

This recipe is adpated from BBC Good Food and serves 2 very generous portions, and 4 slightly smaller ones!


To make this recipe you will need:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 250g/9oz beef mince
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • ½ 400g tin red kidney beans, drained
  • 200g/7oz lightly salted corn tortilla chips
  • 150g/5½oz cheddar, grated
  • 100g/3½oz cherry tomatoes, quartered
  • salt and freshly ground black pepper
  • 4 spring onions, finely chopped
  • coriander (optional)
  • sliced chillies (optional)
  • lime wedges
  • soured cream


And here's how to do it:

  • Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.
  • Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5-10 minutes, stirring occasionally, until the beef is browned.
  • Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through.
  • Season with salt and pepper.
  • Line the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes.
  • Add a second layer of tortilla chips, then top with the remaining beef and cheese.
  • Transfer to the oven and cook for 8–10 mins, until the cheese has melted.
  • Remove the nachos from the oven and top with the remaining cherry tomatoes, spring onions, coriander and chilli, if using.
  • Serve hot with the soured cream and lime wedges.


You can't beet beetroot!

fresh beetroot

Why beetroot should definitely be on your plate.

Beetroot, once a staple of 1970s British salads, often cooked and pickled in vinegar, is a root vegetable characterized by its dark purple skin and vibrant pink or purple flesh. In recent years, beetroot has experienced a well-deserved resurgence in popularity, owing to its earthy, rich, and sweet flavor profile, as well as its striking color, which lends itself beautifully to both sweet and savory culinary creations. Not all beetroot are round and purple. They also come in yellow (it doesn't stain so great if that puts you off!), pink and white striped which looks wonderful in a carpaccio, and in cylindrical forms.

Beetroot shares botanical kinship with spinach and chard and has a whole host of health benefits. 

Top 10 Health Benefits of Beetroot:

  1. Rich in Protective Antioxidants: Beetroot ranks among the top 10 most potent antioxidant vegetables, aiding the body in combating oxidative stress. Anthocyanins, the plant compounds responsible for its purple-crimson hue, exhibit strong antioxidant and anti-inflammatory properties.
  2. Anti-Cancer Properties: Betacyanin, the powerful pigment in beetroot, is believed to help suppress certain cancers, including bladder cancer. Additionally, beetroot contains other potential cancer-fighting compounds such as ferric acid, rutin, and kaempferol.
  3. Anti-Inflammatory Properties: Betalains found in beetroot may reduce inflammation symptoms and markers, offering potential relief for conditions like joint inflammation.
    May Lower Blood Pressure: Beetroot's natural richness in nitrates relaxes blood vessels, improving blood flow and potentially lowering blood pressure. Studies also suggest nitrate-rich foods like beetroot may aid in heart attack recovery.
  4. Improve Exercise Performance and Energy Levels: Beetroot juice has gained popularity among athletes for its potential to enhance exercise endurance and performance. Nitrates in beetroot also aid muscle recovery post-exercise.
  5. Improve Digestive Health: High fiber content in beetroot supports bowel function and fosters a healthy gut environment. Betalains further enhance gut health by promoting the production of beneficial short-chain fatty acids.
  6. Protect the Gut: Beetroot is rich in glutamine, essential for maintaining gut lining integrity, potentially shielding it from damage and stress.
    May Support Brain Health and Reaction Time: Improved blood flow facilitated by beetroot benefits brain function, potentially enhancing decision-making and memory. Higher nitrate intake may also improve motor functions and reaction time.
  7. Useful for Post-Menopause Diet: Nitrate-rich vegetables like beetroot can help manage increased blood pressure and heart disease risk post-menopause. Beetroot juice before exercise may also improve mobility and cardio-metabolic outcomes in this demographic.
  8. May Relieve Symptoms of Raynaud's Phenomenon: Initial studies suggest beetroot juice may enhance blood flow to fingers and feet, potentially reducing pain and inflammation associated with Raynaud's phenomenon. Further research is needed to confirm these findings.

How to cook, prepare, and store your beets

To cook beetroot whole, begin by washing it without peeling. Trim the stalks to 2.5cm and leave the root intact; excessive trimming may cause the beetroot to bleed color. It can be baked in a low oven for 2-3 hours, either wrapped in foil or placed in a lidded casserole dish with a little water. Alternatively, it can be simmered for about an hour after the same initial preparation.

Beetroot can also be enjoyed raw, peeled, and grated into salads and slaws or thinly shaved for a 'carpaccio' effect. The leaves can be washed and trimmed for use in salads or as a garnish.


Cooking Suggestions for Beetroot:

Roast beetroot and toss with walnut oil and chives, or bake it with olive oil and cumin seeds before adding feta and baking again. Boiling beetroot for a few minutes, draining, and serving with a drizzle of olive oil or butter is another option. Raw beetroot can also be juiced and mixed with carrot juice for a refreshing and vitamin-rich beverage.

Storage Recommendations for Beetroot:

Fresh beetroot can be stored for several weeks in a cool, dark place. Vacuum-packed cooked beetroot is also available, ideal for pickling, roasting, or adding to salads, and can be refrigerated for several months.


Beetroot Recipes

Top reasons you should be eating British beef

british beef joint

Concerned about the impacts of eating beef on your health & the environment? Read on for all the facts.

Eating beef has got a bad press in recent years due to concerns over environmental impacts, welfare standards, and health concerns. However not all beef production around the world is the same. In the UK cattle being raised for beef are grazed which means we have extensive pasture areas that provide habitats for wildlife, and when actively managed are very effective in taking carbon dioxide from the atmosphere and storing it. This method of raising cattle means the meat produced is a rich source of essential nutrients that can be hard to get from other sources. In addition the UK has some of the highest standards in welfare ranking in the top 3 in the Animal Protection Index. 

The UK's beef industry has an international reputation for quality and is renown for its rich heritage.  Here in Cornwall we have fantastic prime beef production with much of it supplied to top restaurants both within Cornwall and across the UK. The long grass growing season combined with the traditional breeds used for beef farming results in a superb quality meat.  Our beef at the Cornish Food Box Company is selected and prepared by the highly regarded James Kittow's Butchers of Kilhallon for all our orders.

What impact does beef farming have on greenhouse gas emissions?

Agriculture as a whole makes up 10% of greenhouse gas emissions in the UK with cattle & sheep farming accounting for about 5.7% of the total; far behind the impacts of transport, energy supply and business use. Sequestration in pastures also takes carbon out of the atmosphere meaning all livestock grazing only contributes 4.9% of UK emissions. The UK method of raising cattle on extensive grasslands means greenhouse gas emissions from beef produced in the UK is about half the global average.

Is beef farming bad for the environment?

Central to the superiority of British beef is the emphasis on grass-fed diets for cattle. The landscapes of the UK offer a bounty of nutrient-rich grasses, which form the primary source of sustenance for grazing livestock. This natural diet not only enhances the flavour profile of the meat but also contributes to its superior texture and marbling. Around 70% of a typical British beef cattles' diet is made up of grass with grains only contributing around 5%. 

In some areas livestock grazing is critical to the lifecycle of wildlife. For instance both the Large Blue Butterfly and the Chough depend on livestock grazing to maintain the open habitats they depend on.  Regenerative farming with the introduction of herbal lays, mob grazing, and use of livestock in arable crop rotations all contribute to soil health and fertility with the very best livestock farms actually storing more carbon than they produce.

In terms of water usage only 0.4% of the water used to rear beef cattle is from the tap. 84.4% of the water used is rainfall on to grasslands to grow grass - so essentially unavailable for other uses.  Many farmers are taking measures to mitigate the impacts of cattle manure, and use of technologies such as anerobic digestion contributes to producing renewable energy to power homes.

james kittow beefjames kittow beef

Is eating beef bad for your health?

Red meat is a significant source of protein as well as being one of the richest sources of essential nutrients such as vitamin B12, vitamin D, potassium, selenium, zinc and iron.  The nutrients in red meat are far more bioavailable than many other food sources, and eating red meat can help your body absorb these important minerals.  Red meat is naturaly low in salt and of course as a natural product does not contain the ultra processed ingredients contained in many meat substitute products. 

Isn't beef full of hormones & antibiotics?

In an age where consumers prioritise sustainability and ethical sourcing, British beef sets the standard for traceability and transparency. Rigorous traceability systems track each animal from farm to fork, ensuring full accountability at every stage of the supply chain. This level of transparency underscores the commitment of British farmers to responsible practices.

The UK is the fifth lowest user of antibiotics on the farm across 31 European countries and antibiotic use has reduced by 52% since 2014.  Only the Nordic countries do better and that is primarily due to their dry, cold climate which means the antibiotic need is lower.  Antibiotic use is strictly controlled and only used where necessary for animal welfare. There are strict withdrawal periods for all medicines which means the meat can only enter the food chain when safe to do so.

Using growth promoters including hormones and low dose antibiotics is banned in the UK. In many countries around the world the use of hormones and low dose antibiotics is commonplace to increase animal growth rates. Making sure that your beef is truly British is the best way to ensure your beef is hormone and antibiotic free.

What about animal welfare?

British beef boasts a legacy rooted in centuries of tradition and meticulous breeding practices. Central to the ethos of British beef production is the welfare of the animals themselves. Stringent regulations govern every aspect of cattle rearing, from housing conditions to transportation methods. British farmers prioritise the well-being of their livestock, providing spacious living environments, access to clean water, and veterinary care when needed. This emphasis on animal welfare not only aligns with ethical principles but also contributes to the superior quality of the meat.

We have lots of recipes, cooking tips and more for you to make the best of your beef.

From how to cook the best steak, roasting joint cooking times, beef pairings and more see our Beef Recipe Page.

Low & Slow Shredded Beef Brisket


Low & Slow Shredded Cornish Beef Brisket

This tender beef brisket is slow cooked with a combination of chipotle paste, stock, chopped tomatoes, honey and whiskey.  Shred and serve in soft rolls with caramelised sweet onions. A great recipe for barbecue or alfresco gatherings.

From Simply Beef & Lamb Website.

To make this recipe you will need:

And here’s how to do it…

  1. Preheat the oven to 150°C,130°C, Fan, Gas Mark 2.
  2. Heat half the oil in a large non-stick frying pan.
  3. Place the joint on a chopping board and season all over with salt and pepper.
  4. Brown the joint on all sides and transfer to a large flame/ovenproof dish with a lid.
  5. Add the chipotle paste, stock, tomatoes, honey and Bourbon (if used).
  6. Cover, transfer to the oven and cook for 3-3½ hours until the beef is tender.
  7. Meanwhile, prepare the sweet onions; put the onions in a small pan with the water and sweat the onions under a moderate heat for 10 minutes, stirring occasionally.
  8. Add the vinegar and sugar.  
  9. Continue to cook the onions for a further 10-15 minutes until the soft and syrupy.
  10. Transfer the beef to a clean chopping board, reserving the sauce and 'pull’ apart by securing with a fork and shredding the meat with a second fork.
  11. Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions.


The brisket can be reheated in a pan on the hob or on the barbecue.

Alternatively, season brisket, cover and cook on the BBQ (indirect) for 3-4 hours.

Transfer to a cast iron pot, add the wet ingredients, cover and cook over indirect heat for a further 3-4 hours for a optimum internal temperature of 95°C - perfect for pulling/shredding

Cornish Ling with Wild Garlic Pesto


Sustainable Cornish Ling Fillets with Wild Garlic Pesto

A simple supper with fresh delicious ingredients best enjoyed in the spring. With this recipe you can make the pesto yourself or we have our amazing Wild Garlic Pesto which can be used to make this a quick, easy and truly delicious meal for all the family. 

Although Ling is relatively unknown and not widely used in everyday cooking, it has an excellent firm and textured meat with a pleasantly strong taste.

Ling is firm, tender and moist, with great texture and large flakes.


To make this recipe you will need:

If you want to make your own pesto:

And here’s how to do it…

If you are making your own pesto:

  1. Scatter the almonds into a small food processor or you can use pestle and mortar.
  2. Add the grated parmesan along with the mint leaves and the wild garlic.
  3. Grate in the lemon zest and squeeze in the juice.
  4. Add 3 tbsp rapeseed oil and a good pinch of salt and pepper.
  5. Whizz till everything is finely chopped and combined into a pesto.
  6. Put in a bowl and keep aside.
  7. If you are using the amazing Cornish Wild Garlic Pesto then move onto the step below.
  8. Pour 1 tbsp oil into a frying pan and warm to a high heat.
  9. Sprinkle the ling fillets with a pinch of salt and pepper.
  10. When the pan is hot, add the ling fillets, skin side down.
  11. Fry on the skin side for 5 mins, then use a slice to carefully turn the fillets over.
  12. Remove the pan from the heat and allow to cook for 2-3 mins in the risidual heat of the pan.
  13. Serve the ling fillets topped with spoonfuls of the wild garlic pesto, with your choice of potatoes and seasonal greens on the side.


Roasted Mackerel & Rhubarb Salad

mackerel and rhubarb recipe


Roasted Mackerel & Rhubarb Salad

A fresh vibrant dish that makes the most of the spring abundance. 

Rhubarb and mackerel go incredibly well together with the sharp sourness of the rhubarb making the perfect contrast to the oily rich taste of the mackerel fillets. 

This dish is perfect for a simple yet beautiful supper .



cornish rhubarbcornish rhubarb

To make this recipe you will need:

From your Cornish Food Box & store cupboard

  • 500g salad potatoes, halved or quartered
  • 4 Mackerel Fillets
  • 250g rhubarb, cut into 2cm pieces1 tbsp sunflower oil, plus 2 tsp for the fish
  • Half a small red onion peeled, finely chopped
  • Small bunch coriander leaves, chopped
  • Watercress to serve 
  • 1 tbsp clear honey
  • 8cm piece cucumber
  • Half teaspoon freshly ground black pepper
  • Zest of 1 small orange
  • 1 red chilli, de-seeded and finely chopped
  • Creamed horseradish to serve


And here’s how to make it…


1. Pre-heat the oven to 190°C. Boil the potatoes in salted water for 5 minutes.

2. Drain the potatoes, put in a roasting tin and toss in 1 tablespoon of the oil. Cook in the top of the oven for 40 minutes until cooked through and golden.

3. Put the mackerel in a roasting tin in a single layer and brush with oil. Cover with foil and bake for 25 minutes. Drain off any juices.

4. Mix the rhubarb with the orange, black pepper, chilli, honey and a drizzle of oil. Roast in the oven for 8-10mins until just tender. Reserve the juices to drizzle over.

5. Halve the cucumber lengthways, scoop out the seeds, and cut into small cubes. Add to the chopped onion and coriander.

6. Serve the mackerel, with the potatoes and rhubarb alongside the watercress and cucumber salad.

Serve with some creamed horseradish.

Wet weather impacting vegetable prices & quality

flooded vegetable field

Had enough of it raining? So have our farmers & vegetable crops!

This winter has been one of the wettest in decades in the UK. It follows a blistering hot summer and warm autumn which caused their own problems for farmers.  In many areas of the country farms are flooded and even in areas which aren't actually under water, the ground is sodden and has been impossible to prepare, plant, fertilise or harvest crops as usual.

What has the impact of this been on our farmers and vegetable crops?

It has been reported that around 25% less crops have been planted than usual in the UK this winter season. This has been due to a multitude of factors but primarily the wet weather meaning fields have been flooded or too wet to work. The wet autumn meant a lot of crops in ground were ruined - carrots, parsnips and other winter root crops have rotted in ground as they were unable to be lifted from waterlogged soils.  For those crops that have been harvested both the yield and quality have been much lower than usual. Crops have often been left too long in wet soils as farmers were unable to get harvesting equipment on to their fields.  In addition the poor growing conditions and low light levels through out the autumn and winter has meant crops simply haven't grown as well as usual.

This has led to poor harvests across the UK and shortages for some vegetables the UK specialises in such as cauliflowers and potatoes. One of the main wholesalers in Cornwall had several weeks where they were unable to get hold of any cauliflower in the UK and were having to import them from Europe at £2 per head! Reports are that imported cauliflower have been regularly at 3 times the usual price this winter. 

Potatoes are one of the UK's main vegetable crops and is one of the worst affected crops. This season has resulted in the lowest potato crop ever recorded in the UK.  Here in Cornwall potato growing is a mainstay for many vegetable farmers. The wet weather means potatoes have been left to rot in the ground, and those that have been lifted are of lower quality and haven't stored as well as usual.

Shortages of seed and rising seed prices have also impacted the planting this spring. Many growers are saying they simply can't get hold of the seeds they need. Our smaller organic growers are particularly struggling to get hold of the seeds they need which has meant high costs and less crops in the ground for the coming year.


To read more on how the weather is impact farming and vegetable growers in the UK: - Extreme weather taking it's toll on vegetables




Wild Garlic Pesto, Chicken & Orzo Bake

Wild Garlic Pesto


Wild Garlic Pesto, Chicken & Orzo Bake

A gorgeous one pot hero dish that everyone will love made with Cornish Wild Garlic Pesto and free range Cornish Chicken.

The recipe below serves 4-6 depending on how many chicken thighs each person can eat.

Takes 45 minutes to prepare


To make this recipe you will need:

And here’s how to do it…

  • Set the oven to 200⁰
  • Melt the butter in a large skillet.
  • Brown the chicken thighs skin side down in it, for around 5 minutes.
  • Once golden, set them aside on a plate.
  • In the same pan, now add the leek and soften for 5 minutes.
  • Add the orzo and toast slightly in the leeks and butter.
  • Add all of the stock and one tablespoon of the Wild Garlic Pesto.
  • Bring to a simmer. It may seem very liquidy, but the orzo will absorb all of that soon.
  • Add parmesan rind if you have one, and salt and pepper.
  • Put the chicken on the top of the orzo and stock, skin side up in a circle.
  • Put the whole dish into the oven for 20 minutes.
  • After 20 minutes, top each chicken thigh with a small spoonful of the pesto, about 1tsp. And a slice of thin cheddar.
  • Sprinkle the breadcrumbs across the top of each piece of cheese and put it all back in the oven.
  • A further 15 minutes, and you should have golden breadcrumbs, perfectly cooked chicken, and melty cheese with gorgeous silky orzo beneath. 

Serve with a squeeze of fresh lemon and enjoy!

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