Teriyaki chicken with steamed sesame veg

Ingredients
3 tbsp dark soy sauce
3 tbsp dry sherry
1½ tbsp brown sugar
500g pack chicken thigh fillets
1 large carrot
175g pack Tesco Market Value Baby Corn
215g pack Tesco Sugar Snaps
2 tbsp sesame seeds, toasted
2 salad onions, shredded
method
For the teriyaki sauce, heat the soy sauce, sherry, sugar and 2 tablespoons of water in a saucepan stirring until the sugar dissolves. Remove from the heat.

Halve the chicken fillets and put in a dish. Pour over half the sauce and marinate for at least 20 minutes. Peel and cut the carrots into batons and steam for 10 minutes. Add the corn and sugar snaps and steam for 5 minutes until tender.

Heat a griddle pan and cook the chicken for 8-10 minutes until browned. Meanwhile, reduce the reserved sauce in a separate pan.

Toss the steamed vegetables with the sesame seeds and salad onions. Serve with three pieces of chicken each and drizzle over the sauce. Serve with rice.

Lazy but lovely risotto

A fuss free risotto, packed with bacon and peas, and perfect for 4 hungry students

You will need
200g of chopped bacon, with the fat removed
Olive oil
1 peeled and finely chopped onion
200g arborio rice
3 tomatoes, roughly chopped
1 vegetable stock cube
100g garden peas
Parsely
Parmesan

Method

1.Fry the bacon in a large pan without oil for 5–10 minutes until crisp. Remove from the pan and set aside.
2Heat 1 tablespoon olive oil in the pan, then add 1 peeled and finely chopped onion and fry for 5 minutes until soft.

Add the arborio rice and the roughly chopped tomatoes and cook, stirring continuously, for 2–3 minutes.
3.Make up 700ml vegetable stock, using the stock cube, and pour 500ml over the rice mixture. Add the cooked bacon and stir through. Bring to the boil, then transfer to a 2-litre baking dish and bake in a preheated oven at 150°C, fan 130°C, gas 2 for 20 minutes.
4.Remove from the oven and stir. Increase the oven temperature to 170°C, fan 150°C,gas 3 1/2 add some garden peas and the remaining stock, and return to the oven for 20 minutes.
5.Stir through some parsley, top with parmesan shavings and serve for a fuss-free risotto for 4, perfect for students.