One pot meal: Chicken with courgettes and green olives

This is one of those handy little recipes which kills a few birds with one stone. It's all done in one pot, which I'm a big fan of (less washing up) and it's a good use for courgettes of which there is already a glut (and they've only just got started.) It's also fairly low fat and children like it.

I bought a wide cast iron pan with a lid from Aldi and it is such a lovely thing to cook meals in. (The posh, the rich and those with generous friends who bought them one for a wedding present will have similar pans made by Le Creuset.)

INGREDIENTS:

1 onion
2 cloves of garlic
glug of olive oil
Four or five courgettes
1 pack of chicken thighs (or chicken breasts) - about 250g to 300g cubed chicken
1 cup (about 200g) rice
Pinch of saffron
1/3 cup sherry
1 and 2/3 cup water or chicken stock
handful of pitted green olives
fresh thyme

METHOD:

1. Chop the onion and garlic and soften in the olive oil.
2. Chop the courgettes and add to the pan.
3. Use scissors to snip the chicken thighs into bite-sized pieces straight into the pan.
4. Add the rice, saffron and sherry and bubble until the liquid is reduced.
5. Pour in the water or stock (I use half a Knorr chicken stockpot) and add the chopped thyme and the green olives.
6. Put the lid on and leave over a low heat for 15 to 20 minutes until the chicken and the rice are cooked through.
7. When it's cooked leave to rest for about 10 minutes. Then check the seasoning and grind over some black pepper before serving.

This makes a nice big pan full and serves four to six people.

Black tagliatelle with tomatoes, garlic and olives

You know how it is - husband pops into Lidl, spies black squid ink pasta for sale and comes home with a bagful as 'something interesting for the girls'. The girls, Hannah, 5, and three-year-old Rosie were, respectively, dubious and fascinated.

The pasta, meanwhile, sat in the cupboard for a week or two, daring me to think of something to cook with it.

Recipe books seem to err on the side of a seafood sauce, suggesting things like clams, prawns or, appropriately, squid. Unfortunately such delicacies are not thick on the ground on the Preselis! But then I was in my local Spar which happily stocks lovely veggies from the local biodynamic farm, Plas Dwbl, and there was a lovely carton of yellow egg tomatoes and a bag of mixed differently sized cherry tomatoes, with a couple of the yellow ones thrown in for good luck. How could I resist!

We had some of these jewel-like delights for lunch tossed around in a little olive oil in a frying pan then popped into a sandwich with smoked bacon and crusty granary bread.

But I couldn't resist them at tea time either and the black tagliatelle sort of jumped out of the cupboard at me. So I cooked this:

Black tagliatelle with tomatoes, garlic and olives

1. Set the oven to Gas mark 6-7, and put a good handful of mixed cherry and yellow tomatoes into a roasting tin. Cut up some of the bigger tomatoes, the rest can be left whole.
2. Roughly chop one garlic clove per person, and a couple of shallots or red onions too. Add a few glugs of good olive oil, stir and put in the oven.
3. Meanwhile cook the black tagliatelle, a nest or two person according to greed, in boiling salted water according to the packet instructions.
4. Chop a nice big handful of parsley, preferably the broad-leaved type.
5. When the tomatoes are blistering and soft, add a handful of green olives per person to the roasting tin, swirl it around and put back into the oven until the olives are heated through.
6. Drain the pasta, reserving a few tablespoonfuls of the cooking water, then toss the tomatoey contents of the roasting tin and the parsley into the hot pasta. Add some of the cooking water to loosen up the lovely tasty sauce.
7. Pile into dishes and top with freshly grated Parmesan and ground black pepper.