Quick Chicken Supper

You can bake both of these dishes at the same time.
Mains: Sticky Chicken Wings: (approx. 6)

Oven: 200 C.

Marinade for Wings:

2 tbls. olive or sunflower oil.
2 tbls. tomato puree,
2 tsps. wholegrain mustard
1 tbls. honey
zest and juice of 1 lemon,
S&P

Mix the ingredients for the marinade together in a large bowl, and rub well into the chicken wings.
Leave, covered, about an hour or so (or overnight), in the fridge.
Place in a shallow roasting dish and bake for approx. 30 - 45 mins. (Turn once).

Serve with a lovely mixed green leaf salad (with some vinaigrette* sprinkled over).
*see Recipe List
This is also a good dish to serve as part of a buffet or BBQ.

Pud: Baked Apples and Sultanas/Raisins

You can use either sweet or sharp apples.
Core the apples and using the tip of a sharp knife, make a circle just piercing through the skin, around the circumference of the apple.
Place in your dish with about 1/2 to 1" of water.
Put some sugar inside the 'hole' -
If the apples are sharp use more sugar, if they are sweet use less.
Add a small knob of butter on top of each apple.
Sprinkle a layer of raisins and/or sultanas around the apples, making sure the water just covers them so they dont dry out and burn.
Baste once or twice and cook till soft - test with a skewer. (The apples will have risen up slightly - and look rather pretty.)
Serve with some pouring cream.

You can eat the wings and the apples either hot, warm or cold.