- Franks Gourmet Meats -


Serves: 4


  • 6 thyme sprigs, leaves picked
  • 4 anchovies in oil, drained, chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon chilli flakes
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • Finely grated zest of 1 lemon
  • 8 chicken thighs (bone in, skin on)
  • 800g baby kipfler potatoes, halved lengthways
  • 100g speck or streaky bacon, cut into 5mm-thick batons
  • 250g baby truss tomatoes


  1. Preheat the oven to 200C.
  2. Combine the thyme, anchovies, oregano, chilli, oil, garlic and lemon zest in a bowl. Add the chicken and turn to coat. Add the potatoes and toss to combine. Place on a large baking tray and scatter over the speck.
  3. Cut the zested lemon into wedges and add to the tray. Season and roast for 40 minutes or until chicken is golden and potatoes tender. Remove from the oven and top with tomatoes. Roast for a further 10-15 minutes until tomatoes are blistered.
  4. Squeeze over roasted lemon juice to serve.

Honey mustard chicken and vegetables with rice

Serves   4


  • 1 tablespoon olive oil
  • 1 small leek, white part only, thinly sliced
  • 500g Coles RSPCA Approved Chicken Breast Fillets, cut into 3cm pieces
  • 175g pkt MasterFoods Honey Mustard Chicken Recipe Base
  • 1/2 cup (125ml) light thickened cream
  • 100g green beans, halved
  • 3/4 cup (90g) frozen peas
  • 1 cup (200g) Sunrice Medium Grain White Rice
  • 1 tablespoon Masterfoods Parsley Flakes


  1. Heat oil in a large, deep frying pan over medium-high heat. Cook the leek, stirring, for 3-4 mins or until softened. Add the chicken and cook, stirring, for 5 mins or until the chicken is browned.
  2. Add the MasterFoods Honey Mustard Chicken Recipe Base, cream and beans. Bring to the boil. Reduce heat to low and simmer, uncovered, for 5 mins. Add the peas and simmer, uncovered, for 2 mins or until chicken is cooked through and the vegetables are tender.
  3. Meanwhile, cook the Sunrice Medium Grain White Rice following packet directions.
  4. Serve the honey mustard chicken and vegetables on the rice, sprinkled with parsley flakes.

Caramelised Soy Chicken Wings

Serves: 6 


  • 1 1/2 kg chicken wings
  • 2 tablespoons olive oil
  • 7 tablespoons soy sauce
  • 2 tablespoons tomato sauce
  • 1 cup honey
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper, to taste



  1. Preheat oven to 190 degrees C.
  2. Place chicken in one layer in a baking dish. Mix together the oil, soy sauce, tomato sauce, honey, garlic, salt and pepper. Pour over the chicken.
  3. Roast for one hour, or until sauce is caramelised.