Brenda Food Zone

Ingredients
2 x 200 g free-range chicken thighs , skin on, bone in
150 g fine rice noodles
200 g sugar snap peas
2 tablespoons Worcestershire sauce
2 teaspoons chilli jam

Method
Pull the skin off the chicken. Place the skin in a large non-stick frying pan on a medium heat to render and get golden, turning occasionally.
Cut the bones out of the thighs and chuck into the pan for bonus flavour, then chop the meat into 2cm pieces.
Move the skin and bones to one side of the pan, then add the meat alongside and cook for 5 minutes, or until golden, stirring occasionally.
Once crispy, remove, chop and reserve the skin, discarding the bones.
Meanwhile, cook the noodles in boiling salted water according to the packet instructions. Halve the sugar snaps lengthways.
Once soft, drain the noodles, reserving a mugful of cooking water, then refresh under cold water.
Use scissors to snip the noodles into roughly 8cm lengths.
Stir the Worcestershire sauce and chilli jam into the chicken pan and let the jam melt, then add the sugar snaps and noodles.
Toss over the heat for 2 minutes, adding a splash of reserved noodle water to loosen, if needed.
Taste and season to perfection with sea salt and black pepper, then dish up and sprinkle over the reserved crispy chicken skin.

Ingredients 1 butternut or acorn squash , (1.2kg) 1 bunch of fresh marjoram , (20g) 1.2 litres quality vegetable or chicken stock. 1 onion. 1 stick of celery. 300 g Arborio risotto rice. 150 ml dry white wine. 200 g Tenderstem broccoli
DIRECTIONS:
Grease the inside of the slow cooker with cooking spray.
Pour broth into a medium pot and bring to a simmer over high heat.
In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, and garlic cook 5 minutes, stirring frequently, until onions are tender. Add rice; cook 2 to 3 minutes, stirring frequently, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes longer, stirring constantly, until wine is absorbed. Transfer to the slow cooker.
Add hot broth and squash to the slow cooker and stir in the sage, salt, and pepper. Cover set it to high heat and let it cook for 2 hours, stirring once halfway through. The risotto is done when the rice is al dente and most of the liquid has been absorbed.
Turn off the slow cooker. Stir in the bacon, Parmesan, and remaining 2 tablespoons butter. Serve immediately