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NEW ARRIVALS
ROASTERS
Glass dishes
Ceramic dishes
Metal roasters
CASSEROLES
Glass casseroles
Ceramic casseroles
Vitro-ceramic casseroles
Cast iron casseroles
BAKEWARE
Baking trays
Individual shapes
Cake and tart shapes
Springforms
Novelty shapes
POTS & PANS
Induction
Non induction
PREPWARE
Measuring jugs
Mixing bowls
FOOD STORAGE CONTAINERS
Glass meal prep containers
Glass lunch containers
Glass containers - microwave safe lids
BABY FOOD STORAGE CONTAINERS
Best for weening
Best for on the go
ACCESSORIES
Spare parts
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MAINS
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STARTERS
MAINS
DESSERTS
Baked Chicken Thighs
6
- 8 people
30 minutes
Ingredients
800g of chicken thighs
200ml of lemon juice
1 lemon
Mixed herbs, chopped
1 tbsp extra virgin olive oil
1 tsp paprika
1 pinch of curry powder
1 pinch of tandoori powder
½ teaspoon of ginger
2 cloves of garlic
1 pinch of salt
Black pepper
Preparation
Place the chicken thighs in a glass dish.
Add the lemon juice,a pinch of salt, curry power, tandoori powder, garlic cloves and mixed herbs.
Cover and leave to marinate in the fridge for 8 hours.
Remove the dish from the fridge, season with a drizzle of oil, a grind of pepper and bake in preheated oven at 180°C for 30 minutes.
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