Chicken with lemon basil sauce

It's autumn and the basil won't last much longer and there are plenty of lemons, so combined the two to make this meal. Very simple. Serve with boiled and buttered potatoes, and fresh salad and crusty bread - with a white wine if you like. Chicken with lemon basil sauce 2 tablespoons olive oil 4 skinless boneless chicken breast halves 1 lemon, grated, and then squeezed for juice 4 garlic cloves, finely chopped 1 cup chicken stock 1/2 cup chopped fresh basil Heat olive oil in pan over medium-high heat. Add chicken and brown (about 5 mins each side). Transfer chicken to platter and cover with foil. Add lemon juice, garlic and lemon peel to pan. Stir until fragrant, about 30 seconds. Add chicken stock and simmer until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper. Spoon sauce over chicken and serve.

Mango rhubarb sorbet

A mango 'on the way out' combined with some things in the garden and kitchen.

In a blender add:
cut pieces of one mango
2 sticks rhubarb, chopped and cooked with 1 tb water in microwave for 1-2 minutes
1/3 cup sugar
1/3 - 1/2 cup water (icecubes with some water added is ideal)
1 fresh lime, zested and then juiced
spring of mint (peppermint, basil mint etc)

Blend until completely smooth.
Pour into a freezer-safe bowl or container and cover.
Every 30 minutes for 4 hours, stir sorbet very well with a whisk or a hand blender.
Let sorbet freeze for 8 hours or until hard.

(Can obviously change quantity in recipe to make more)

Vegetable frittata

Vegetable frittata

Directions
Beat 8 eggs, 1 cup milk, chopped parsley, and salt and pepper.
In a food processor chop an onion or shallot finely, and 2 cloves garlic, and then add 2 slices wholemeal bread and finely crumb into a combined mixture. Add 2 cups leftover cooked vegetables eg broccoli, cauliflower, beans, potato, carrots etc. Add in herbs for taste (eg parsley).
Heat 2 tablespoons olive oil in an ovenproof 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook 2 minutes. Reduce the heat to medium-low, top with grated cheddar and cook 10 minutes. Allow to cool, then slice.

Green bean salad with lemon dressing

Beans are prolific in the garden so here's a summery way to use them in a salad.

Simple green salad with lemon dressing

Ingredients

1/2 kg green beans, trimmed
1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon lightly packed lemon zest
1 red or green chilli, finely sliced
1 medium shallot, thinly sliced
1/2 cup thinly sliced cured pitted black olives
2 tablespoons finely chopped fresh flat leaf parsley

Directions

Bring a medium pot of heavily salted water to a boil over high heat. Wben boiling, add green beans until cooked but still firm, about 4 minutes.

Meanwhile, prepare a bowl of iced water. Drain beans and place in ice water bath until cool. Drain and shake off excess water.

In a glass bowl, thoroughly mix olive oil, juice, zest, and chilli; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavour improves as it sits.