Seasonal application

Stuffed chicken breast
Stuffed chicken breast
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if the thought of having the kids in the kitchen at Christmas turns your stomach then think again.

A new app featuring some of the country’s top chefs has been launched to encourage people to get their children helping with the Christmas preparations.

“We always get our three girls helping out with the Christmas cooking,” says Colin McGurran, chef and proprietor of Winteringham Fields.

“They can help peel the veg, lay the table, just about anything, It really helps them to have a broader diet if they actually help out in the kitchen and feel part of the whole process. It helps you too. We always spend Christmas at home as I close the restaurant until January 12 to give everyone a good break with their families.”

Colin’s recipes feature on the new app in association with Tesco, as do Frances Atkins’s from the Yorke Arms, Ramsgill.

Stuffed chicken breast with roasted cauliflower and cheesy breadcrumbs

– Colin McGurran

Serves 4


4 skinless chicken breasts

100g dried cranberries

1 bunch basil

4 slices Parma ham

1 tbsp olive oil

1 pinch salt

1 pinch pepper

Cauliflower-cheesy breadcrumbs

1 cauliflower

1 garlic clove, crushed

120g breadcrumbs

2 tbsp flat-leaf parsley, chopped

1 tsp dried thyme

1 tsp dried oregano

30g Parmesan

1 pinch salt

1 tbsp vegetable oil

3 tbsp olive oil


Using a small sharp knife, make a cut along the side of each skinless chicken breast, deep enough to create a pocket but not so deep that it cuts all the way through the meat. Stuff the dried cranberries into each pocket, season, then lay 2 or 3 basil leaves on top of each breast. The kids should be able to help with this, given a little guidance. Carefully wrap each breast with a slice of Parma ham, making sure you cover pocket opening and the basil leaves. Wrap cling film tightly around each breast then set aside in the fridge

Preheat the oven to 190˚C/gas mark 5

Cut the stem from the cauliflower head, then cut into quarters. Get the kids to break the cauliflower into small florets. Mix the florets with the crushed garlic, salt and vegetable oil in large bowl until well coated. Place on a baking tray and bake in the oven for 20-25 minutes until tender and golden-brown

While the cauliflower is roasting, add the breadcrumbs, parsley, dried thyme, dried oregano, olive oil and Parmesan to a bowl and encourage your little helpers to mix well with their hands

After the 20-25 minutes, take the cauliflower out of the oven, tip into the bowl with the Parmesan crumb and toss to combine. Tip the mixture back onto the baking tray and set aside. Increase the oven temperature to 220˚C/gas mark 7. Take the chicken breasts out of the fridge and discard the cling film. Heat the olive oil in a heavy-based pan over a high heat. When the oil is hot, add the chicken breasts and cook until golden-brown on the outside. Turn and cook on the other side so that the colouring is the same all over. Place the breasts in a suitably sized oven dish and cook in the oven for 10-12 minutes, or until the breasts are completely cooked through. After 5 minutes of cooking, place the cauliflower in the oven to crisp up

Remove from the oven and divide the cauliflower between plates. Top with the chicken breasts and serve immediately

Turkey ’cini

– Frances Atkins

Serves 4


Arancini mix

400g cooked risotto, either leftover or shop-bought

200g leftover turkey meat, finely chopped

1 tsp thyme leaves, chopped

1 tsp dried sage

80g mozzarella cheese, grated

1 pinch pepper


100g plain flour

2 eggs, beaten

120g fine white breadcrumbs

500ml vegetable oil

Yoghurt and parsnip

1 parsnip, peeled and sliced

300ml skimmed milk

200ml low fat natural yoghurt

1 pinch salt

150g herby green salad


To make the turkey arancini, start by breaking up the leftover risotto in a large bowl using a spatula. Mix in the thyme, turkey, sage, grated mozzarella and pepper, making sure all of the ingredients are well incorporated. Prepare a large bowl of water. Wet your hands and shape the mixture into 12 balls. The kids can get involved in this step too to lighten the workload

Arrange the balls on a tray and lightly cover with cling film. Leave in the fridge for up to an hour to firm up and set

To make the parsnip and yoghurt dip, add the skimmed milk to a medium-sized saucepan over a medium heat and bring to a simmer with the parsnips. Cook gently for 15-20 minutes until the parsnip softens

Pour the contents of the pan through a sieve into a bowl, making sure you save the milk. Place the cooked parsnip and a few drops of the reserved milk in a food processor and blitz until a thick purée forms.

Tip the yoghurt into a bowl and add the parsnip purée and a pinch of salt. Mix well and set aside until ready to serve

Preheat a deep-fat fryer to 175°C, or half-fill a large deep pan with the oil and use a sugar thermometer to test the temperature. If you don’t have a sugar thermometer, add a cube of white bread to the hot oil. If it is golden-brown after 40 seconds, it is the correct temperature. If the bread becomes burnt after 40 seconds, the oil is too hot. If pale and soggy, the oil needs to be heated further

Add the plain flour to one bowl, the eggs to a second bowl and the fine white breadcrumbs to another bowl

Roll the arancini in the flour first, making sure to tap off any excess flour. Then roll in the beaten egg, then the breadcrumbs. Kids can happily take care of these steps as long as they don’t get too messy with the egg!. In batches of 3 or 4, gently place the arancini in the hot oil, using a slotted spoon. Cook for 2-4 minutes until golden-brown on the outside and crisp. Be very careful not to splash yourself as hot oil can be dangerous

Carefully remove the arancini from the oil with a slotted spoon and leave to drain some kitchen roll. Divide between four plates and serve with some green salad and the parsnip and yoghurt dip on the side

Cooking with Kids Christmas App from Great British Chefs and Tesco

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