Chicken Napoli

Taken from the Dewsbury Minster 2008 Cookbook by D Senior

Ingredients
•1oz/25g butter
•1 tablespoon of oil
•4 chicken joints
•1 onion sliced
•1 pepper
•A little sugar
•14oz/397g can of peeled tomatoes
•4oz/100g mushroom quarters
•¼ pint chicken stock
•Salt and pepper

Method
Heat the oil and butter in large frying pan. Add the chicken joints and onion. Fry for five minutes until golden brown. Drain off any excess fat and add the remaining ingredients to the pan. Bring to the boil. Cover with lid and simmer gently for 30 minutes.
 

Crunch

Taken from the Dewsbury Minster 2008 Cookbook by E Fozard

Ingredients
•8oz porridge oats
•6oz margarine
•4oz Demerara sugar
•4 tablespoons golden syrup

Method
Melt margarine, butter and sugar in a large pan. Add oats and mix well. Press into a greased tin. Bake at 180 degrees Celsius for about ½ an hour.