Celebrated chef Thomasina Miers has unveiled two comforting recipes perfect for a leisurely Sunday meal. Her aromatic chicken one-pot and salted caramel banana cake promise to elevate weekend dining with minimal fuss and maximum flavor.
Aromatic Chicken One-Pot
This hearty stew draws inspiration from the French classic pot-au-feu, transforming humble ingredients into a fragrant masterpiece. Miers describes it as "the ultimate comfort food" that fills the kitchen with enticing aromas as it simmers.
Ingredients:
- 1 whole chicken, jointed into 8 pieces
- 2 onions, roughly chopped
- 4 carrots, peeled and cut into chunks
- 2 leeks, washed and sliced
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1 cinnamon stick
- 1.5 liters chicken stock
- Sea salt to taste
- Fresh parsley for garnish
Method:
- Place chicken pieces in a large pot with onions, carrots, leeks, and garlic.
- Add bay leaves, peppercorns, coriander seeds, and cinnamon stick.
- Pour in chicken stock until ingredients are just covered.
- Bring to a gentle simmer, skimming off any foam that rises.
- Cook uncovered for 1.5 hours until chicken is tender and falling off the bone.
- Season with sea salt and garnish with fresh parsley before serving.
Miers notes: "The beauty of this dish lies in its simplicity. The spices infuse the broth with warmth without overwhelming the delicate chicken flavor."
Salted Caramel Banana Cake
For dessert, Miers presents a moist banana cake elevated with a luxurious salted caramel sauce. She calls it "a celebration of overripe bananas" that transforms kitchen staples into something special.
Cake Ingredients:
- 3 very ripe bananas, mashed
- 200g self-raising flour
- 150g soft brown sugar
- 100g butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Salted Caramel Sauce:
- 100g caster sugar
- 60g butter
- 100ml double cream
- 1 tsp sea salt flakes
Method:
- Preheat oven to 180°C (160°C fan). Grease and line a 20cm cake tin.
- Mix mashed bananas with melted butter, sugar, eggs, and vanilla.
- Sift in flour, baking powder, and salt. Fold gently until just combined.
- Pour into prepared tin and bake for 40-45 minutes until golden and springy.
- For the caramel: Melt sugar in a pan until golden brown. Remove from heat and whisk in butter, then cream. Stir in sea salt.
- Drizzle warm caramel over cooled cake.
Miers suggests: "The salt cuts through the sweetness beautifully. This cake keeps wonderfully for days—if it lasts that long!"
Both recipes showcase Miers' philosophy of creating impressive dishes with accessible ingredients and straightforward techniques. The chicken stew serves 4-6 people, while the cake makes 8 generous slices—perfect for sharing with family or friends on a relaxed Sunday afternoon.