Poppy O’Toole’s midweek timesavers: spicy chicken and baked rice, and Thai-style lemongrass fishcakes – recipe

I’ve called this spicy chicken and baked rice “midweek”, but you can enjoy this baby all week long. Juicy, spiced chicken, fluffy baked rice and enough flavour to make you bin that takeaway menu and raid your cupboards instead. Then some fragrant, delicate fishcakes with a lovely, bouncy texture, which are such a winner for the freezer. Taking only 10-ish minutes to cook from frozen, they save you from hunger and distraction on a busy WFH day.Midweek spicy chicken and baked ricePrep 10 minMarinate 1 hr

Cook 45 min

Serves 8200g Greek yoghurt

Zest and juice of 1 lemon

50g harissa paste