4 x 3 Ingredient recipes 2 try 1 time in your life part 10

by Barry Lewis


Chocolate Orange Fondue

150ml single cream

150g Dark Chocolate (orange flavour)

Marshmallows to dunk

Mint Hot Chocolate

200g Dark Chocolate (mint flavour)

1L Milk

1 Vanilla Pod

Honey Mustard Chicken

6 Chicken Thighs

5tbsp honey

5tbsp wholegrain mustard

Stuffed Peppers

4 Peppers

500g beef mince

400g pack frozen vegetable mix

4,3,2,1 – part 10! Here’s another 4 recipes that use just 3 ingredients. This time a 3 ingredient chocolate orange fondue with marshmallows, stuffed peppers, honey mustard chicken & a mint vanilla hot chocolate! I hope this inspires you to have a go and pick up a pan & maybe add 1 or 2 other ingredients, this was another really fun challenge!

Oh & if you want more inspiration / ideas before we get going…. here’s the 3 ingredient recipe section of the website with all the others to date!

Chocolate Orange Fondue

This is a super quick fondue made in the microwave. Essentially a chocolate orange ganache. If you can get a chocolate with some orange pieces in it, this gives it an added texture for dunking!

Pour the cream into a microwave safe jug, add in the chocolate, being sure to break it up into small pieces. Warm in the microwave on 30 second bursts stirring each time, until melted and smooth. Pour from the jug into a ramekin, surround with marshmallows and dunk away!

Mint Hot Chocolate

Pour the milk into a saucepan, take a slice down the vanilla pod and open it slightly with your fingers to expose the seeds. Put the vanilla pod into the milk along with the chocolate that you’ll not need to break up too much, but just little chunks. Warm steadily over a hob, stirring as you go so that it does not burn the pan, once it is bubbling and frothy, transfer to a jug and pass through a sieve to strain off any excess and catch the pod. Serve immediately.

Honey Mustard Chicken

Pre-heat the oven to 190fan/210c. In a mixing bowl mix the honey and the mustard together using a pastry brush until smooth. Add the chicken thighs to a small roasting tin that has high ridges so the chicken juices don’t escape. Brush the mustard mixture on top of the chicken pieces and pour the rest over into the pan. Bake for 30 minutes, taking the chicken out every ten minutes to baste again with a pastry brush the juices from the pan before returning to the oven. Once the chicken is golden and slightly charred (approx. 30 mins) it is ready.

Stuffed Peppers

Slice the top half off of the peppers. Slice out the insides of the pepper and remove any seeds. Wash away any extra seeds hiding away and level the bottom slightly with a knife if they are not standing upright. Repeat with all the peppers and wash your hands afterwards.

Bake the peppers in a baking dish, snuggly packed together for 20 minutes at 190fan/210c or equivalent. You can bake the lids of the peppers too if you wish. Meanwhile fry the beef mince in a frying pan over a medium heat until browned, add the frozen mixed vegetables and keep cooking for another 20 minutes until all softened. If you are not doing the strict 3 ingredients give this a good old season now with herbs and spices to really drive that flavour in.

With the peppers out of the oven, load them up with the filling and return to the oven for 30 minutes more to bake through. Allow to cool before serving. It’s nice to add a little cheese to the top for the last 5 minutes of baking if you like! Enjoy!