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Top 20 recipes for April

Every month we round up your favourite recipes and put them all in one place to make it much easier for you to decide what to make. This month, we’ve got plenty of spring recipes that are sure to put a smile on your face even if the sun doesn’t decide to come out.

From simple soups to creative cakes, healthy dinners to speedy lunches, we’ve got lots and lots of goodies to keep you going this month. Whether you’re trying to be healthy and are on a diet or you’re looking for something naughty and delicious to keep the kids happy, we’re sure you’ll find the recipe for you.

Save any recipes you like the look of into your online recipe book and come back to them when you’re ready to cook them.

Click through our gallery to see your top 20 recipes for April

Roast chicken with garlic

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Ingredients

  • 1.5kg free-range chicken
  • 1 lemon
  • 2 tbsp olive oil
  • 2-3 sprigs of fresh thyme
  • Salt and freshly ground black pepper
  • 3 garlic bulbs, broken into individual cloves
  • 60g butter, softened
  • 250ml water

That’s goodtoknow

Make gravy from the chicken juices by adding a glass of wine, a few thyme leaves and 1tsp cornflour mixed into a paste with water to thicken

Method

  1. In a freezer bag, add 2 cloves chopped garlic, lemon juice, olive oil, half the thyme and salt and pepper. Put the juiced lemon and thyme in the chicken cavity along with 4-5 cloves unpeeled garlic cloves, then put the chicken in the freezer bag and massage the juice and herbs into the skin. Put in the fridge for a couple of hours to marinate.
  2. Preheat oven to 180°C/350°F/Gas Mark 4. Separate the cloves from garlic bulbs, leaving peel intact, then place the cloves, in a single layer, in a roasting tin and place chicken on the garlic.
  3. Pour in the water, then roast the chicken, brushing occasionally with the pan juices, for about 1 hour 20 minutes or until cooked through. You can test if the chicken is done by inserting a metal skewer into the thickest part of the meat. If the juices run clear, it’s done.

By Keith Kendrick

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Pappardelle with tuna sauce

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  • Serves: 4

  • Prep time: 15 mins

  • Cooking time: 20 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Pappardelle is a large flat pasta similar to tagliatelle, which can be used as a substitute. A tasty dish to serve on a Summer’s evening accompanied with a glass of chilled white wine. Tuna is a great fish to use in this recipe as it creates a meaty texture to the sauce and is packed full of protein which will keep you fuller for longer too. Feed a family of 4 or if you have leftovers pop into an airtight container, store in the fridge for up to 2 days.

Ingredients

  • 4tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 500g ripe tomatoes, skinned, de-seeded and roughly chopped
  • 1tsp dried oregano
  • 198g can tuna in brine, drained
  • 1tbsp each green and black pitted olives, roughly chopped
  • 1tbsp capers, rinsed and chopped
  • salt and freshly ground black pepper
  • 400g pappardelle
  • fresh chopped oregano or parsley to serve

That’s goodtoknow

Capers are sold in brine or salt packed. If using the salt packed variety, rinse them under cold running water to decrease the saltiness before using.

Method

  1. Heat the olive oil in a saucepan and cook the onion gently for about 5 mins. Add the garlic, tomatoes and oregano, cover and simmer gently for 10 mins.
  2. Break up the tuna into small pieces and add to the tomatoes together with the olives, capers and seasoning.
  3. Cook the pappardelle according to pack instructions.
  4. Drain the pasta and divide between 4 bowls. Pour over the sauce and sprinkle with chopped oregano or parsley to serve.

By Val Barrett

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