The Goth Girl Cooks

  Ingredients: 3 crumbed chicken breasts 4 large potatoes, peeled, halved 1/4 milk Olive oil for frying 1/4 light cooking cream Gravy prepared according to packet directions salt and pepper Method: In a saucepan cover potatoes with water and leave to boil on the stove over a medium-high heat. Meanwhile, add oil to a frying pan so it's 1cm deep. Heat over medium-high heat until oil is sizzling and cook chicken in batches for two minutes on each side or until cooked through and golden brown. Transfer to a baking tray lined with paper towels and keep warm in an oven. When potatoes are soft drain and add milk, cream and salt and pepper, mash to a smooth or your desired consistancy. Cook gravy according to packet directions and serve chicken with mashed potato, gravy and steamed vegetables (optional). Enjoy!

 Ingredients: 1 whole pumpkin 1 sweet potato, peeled, diced 3 cloves garlic, peeled, halved 1 leek, finely diced 1L of chicken stock olive oil salt and pepper 1 tbsp butter 1/4 light cooking cream 1/4 tsp grated fresh nutmeg  Method: Preheat oven to 150 degrees for a fan forced oven. Place pumpkin on a lined baking tray in the oven and roast for an hour. Remove from oven and set aside to cool completely. Once pumpkin has cooled down you can remove the seeds, peel and dice the pumpkin. Increase oven temperature to 200 degrees for a fan forced oven. In a roasting pan place diced sweet potato and garlic, coat in oil, salt and pepper and roast for 35 to 40 minutes or until vegetables are soft and golden brown. Set aside. In a large pot over a medium high heat add oil and leek. Melt butter and saute leek until soft and translucent. Add pumpkin, sweet potato and garlic and stir to combine. Stir through chicken stock. Bring vegetables to the boil and simmer for 35-40 minutes or until...