Rhubarb and Blueberry Crumble

This is a delicious dessert by Lorraine Pascale. I recently bought her book, "Baking Made Easy", and there are so many beautiful recipes, it's hard to know where to start! But this one is definitely a keeper. I adapted it as I had bags and bags of frozen rhubarb in the freezer.

4 C frozen rhubarb, chopped into 1 inch pieces, thawed
1/2 C brown sugar
1/3 C orange juice
1 inch ginger root, grated with microplane
1-1/2 C blueberries
Zest of one lemon

Crumble
1-3/4 C flour
Pinch salt
Pinch cinnamon
4 oz cold butter, cubed
1/3 C sugar

Preparing the frozen rhubarb:
Put the thawed rhubarb into a casserole dish, and sprinkle with the brown sugar. Stir in the grated ginger and add the orange juice and gently stir. Bake at 350 degrees for about 45 minutes, and then set aside to cool while you make the crumble topping.

Crumble Topping:
Put the flour, cinnamon, salt, and chopped butter into a food processor and blitz in spirts until you have a breadcrumb like mixture. Set aside.

Preheat the oven to 400 degrees F.
Put the blueberries in the bottom of a large Pyrex dish. Carefully spoon the rhubarb mixture over the top of the blueberries using a slotted spoon so that you don't use all the rhubarb liquid.
Spoon the crumble topping over the top, and bake for about 40 minutes until the crumble is golden brown.
Serve with vanilla ice-cream or some proper British custard! This dessert looks wonderful as the blueberries mix with the rhubarb to create wonderful swirls of pink and purple.

Spanish Chicken

This is my absolute favorite go-to chicken dinner. It's quick and easy to make and looks fabulous when you bring it to the table. What would I do without Nigella? She's the best!

4 Tbsp olive oil
8 chicken thighs (with skin)
6 full-sized chorizo, cut into small chunks
3 large potatoes, cut into 1-1/2 inch cubes
2 red onions, peeled, and chopped roughly
1 to 2 tsp oregano

Preheat the oven to 425 degrees F.
Sprinkle the bottom of two large Pyrex casserole dishes with some olive oil. Put four chicken thighs into each casserole and drizzle with olive oil. Divide the cubed potatoes, chopped onion and chopped chorizo between the dishes. Season with sea salt, pepper and oregano. 
Bake for 30 minutes and then switch the casseroles so that the bottom one is now on the top rack. Spoon the juices over the chicken and cook for another 30 minutes. 
This dish is lovely served with a green salad or a nice big bowl of green beans.