Jamie Oliver recipes
- Preheat the oven to gas 6, 200°C, fan 180°C
- Carefully quarter a 1kg butternut squash lengthways, deseed and cut into 3cm chunks
- Tip into a large roasting tray, along with 6 free-range chicken thighs
- Season lightly with sea salt, add 1 heaped tbsp Thai red curry paste. Mix everything together
- Roast for 45 mins, or until golden and cooked through
- When the time's up, remove the tray from the oven and pour in 400G tin light coconut milk
- Trim and finely chop a bunch of spring onions and ½ bunch fresh coriander (30G). Add to the tray
- Give everything a good mix, then roast for a further 15 mins while you cook the rice
- Fill 1½ builder's mugs with jasmine rice (450G) and tip into a pan, with 3 mugs of boiling water
- Cook with the lid off on a medium heat for 10 mins, or until all the water has been absorbed
- Meanwhile, halve a whole cucumber lengthways and scoop out and discard the watery seeds
- Cut into rough chunks and place in a bowl with a pinch of salt
- Finely grate in the zest from 1 lime and squeeze in the juice
- Mix with your hands. Finely chop the rest of the remaining coriander leaves and scatter a few over
- Slice 150G sugar snap peas in half lengthways and add to the tray for the last 2 mins
- Scatter the remaining coriander over the traybake
- Slice 1 lime into wedges for squeezing over, then serve with the cucumber salad and fluffy rice
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Thai red chicken and squash traybake
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