Need some inspiration for your next dinner? Try one of these recipes:




Serves 4


4 leeks, halved lengthwise

6-8 chicken pieces (thighs and legs)

80g soft butter

2 tbsp thyme leaves, finely chopped

Sea salt and black pepper

2 lemons, halved

450g baby potatoes, halved

cups (375ml) dry white wine

Fresh parsley, to serve


Preheat the oven to 180°C. Place the leeks on the bottom of a roasting tray then arrange the chicken pieces on top. Rub the chicken with the butter, sprinkle with the thyme and season well on both sides with salt and pepper. Place the lemon halves and baby potatoes around the chicken pieces and scatter with more thyme. Pour in the white wine and roast for 45 minutes until golden and the chicken is cooked through. Just before serving, squeeze the roasted lemon over the chicken and garnish with parsley.




Serves 4


6-8 chicken wings

2 garlic cloves, crushed

1 tbsp oil

2 tbsp freshly grated ginger

½ red chilli, deseeded and chopped

6 tbsp tomato sauce

3 tbsp honey

2 tbsp light soy sauce

Sesame seeds, fresh limes and fresh coriander, to serve


In a large dish or ziplock bag, mix the garlic, oil, ginger, chilli, tomato sauce, honey and soy sauce. Add the chicken wings and coat well. Allow to marinate for 30 to 60 minutes. Preheat the oven to 180°C and spread the wings out onto a large baking tray. Place them in the oven and roast for 20 to 25 minutes, basting with the leftover sauce, until golden and sticky. Sprinkle with sesame seeds and garnish with coriander to serve. Squeeze over lime juice just before serving.




Serves 2


250g pumpkin, peeled and sliced thinly

2 tbsp extra virgin olive oil

2 chicken breasts, in 1cm cubes

Sea salt and cracked black pepper 

1 cup fresh ricotta cheese

¼ cup chopped flat-leaf parsley leaves 

¼ cup (40g) finely grated Parmesan 

1 x 400g can chopped tomatoes 

1 clove garlic, crushed 

2 tbsp chopped basil leaves 

3 lasagna sheets, boiled until al dente

200g zucchini (courgettes), shaved lengthwise with a vegetable peeler

100g grated mozzarella cheese


Preheat the oven to 200°C. Place the pumpkin on a baking tray, drizzle with 1 tablespoon of oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes until golden and tender. Set aside. Place the ricotta, parsley, Parmesan, salt and pepper in a bowl and mix to combine. Place the tomatoes, garlic and basil in a separate bowl and mix to combine. Heat a frying pan over medium heat and add the remaining oil. Season the chicken breast pieces well and place them in the hot pan. Sauté for 3 to 5 minutes or until golden. Set aside. 


To assemble, line the base of a deep-sided 10 x 15cm ceramic baking dish with 1 lasagne sheet. Top with a third of the ricotta mixture, pumpkin, zucchini slices and chicken, and spoon over 1½ cups (420g) tomato mixture to cover. Cover with another lasagne sheet and repeat with remaining ingredients, finishing with the remaining lasagne sheet and ricotta mixture. Top with the mozzarella, cover with aluminium foil, and bake for 30 minutes. Uncover and bake for a further 30 to 40 minutes or until cooked through and the cheese is golden. 



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