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    Two Recipes, One Oven

    @LagomChef hits the AO kitchen to whip up two quick, simple, yet contrasting meals, making the most of even heat distribution for perfect results.

    When it comes to cooking, @LagomChef knows that the secret to great dishes lies in making the most of your kitchen tools. An oven with even heat distribution is key to ensuring your food cooks consistently. Whether you're baking a Lemon Drizzle Loaf or preparing a savoury Chicken Pilaf, even heat helps cook the rice perfectly and keeps the chicken tender, while ensuring the loaf has a golden, even crust.

    With even heat distribution, you can cook multiple components with confidence, there’s less chance of unwanted flavour mixing, so each dish keeps its own character. To help manage flavours and odours even further, bake items separately when they have strong aromas (like spiced chicken), and use a clean tray or fresh baking paper for baking so your Lemon Drizzle Loaf stays bright and tangy. LagomChef’s approach makes baking and serving feel straightforward: simple steps, reliable results, and delicious dishes every time. Let’s dive in!

    Got multiple courses on your mind, but worried about running behind? You can get a real head-start by cooking two recipes at once.

    If you want to get every dish ready to plate up by the time your friends knock on, here's how:

    Pick a temperature that suits both dishes
    Pre-heat the oven to a level that sits between both recipes (most baking and roasting dishes need 180°C).

    Start with the dish that needs longer
    Pop the dish that needs to be cooked for longer in first, the second dish can be added partway through.

    Watch out for strong smells
    Baking a cake while cooking a casserole? You'll either want to make sure both items are kept on different shelves as far away as possible or avoid sharing the same oven for these recipes, having to wait for dessert is better than a gateau that smells of onions.

    Chicken Pilaf

    Here's what you'll need

    • 2 garlic cloves
    • 1 large onion
    • 1 teaspoon Turmeric powder
    • 2 teaspoons Cumin powder
    • 2 teaspoons Coriander powder
    • 2 teaspoons Ras El Hanout
    • 500g Basmati rice- washed until the water runs clear
    • 8 chicken thighs - boneless and skinless
    • Handful of raisins
    • 1L Chicken stock

    Step 1

    First things first, grab a bowl and mix together half of your ground spices with olive oil. Toss in your chicken thighs and give them a good coating. Set aside to marinate.

    Step 2

    While that’s soaking up the flavor, dice up an onion and some garlic. Pop them into a frying pan with a splash of vegetable oil and fry until the onion goes nice and soft.

    Step 3

    Next, tip in the basmati rice and a handful of raisins. Stir it around to coat everything in that lovely oil.

    Step 4

    Now, sprinkle in the remaining spices, giving everything a good stir and letting the spices toast for a couple of minutes to release all that flavor.

    Step 5

    In another pan, sear the marinated chicken thighs until they’re browned on all sides. Once they’re looking golden, add them into the rice pan.

    Step 6

    Pour in your chicken stock, then make a cartouche (fancy name for a baking paper cover) to fit the size of your pan. Lay it on top of everything to help trap in moisture.

    Step 7

    Pop the pan in the oven at 180°C for 45-60 minutes, or until the chicken is cooked through, and the rice is soft and has soaked up all that lovely stock.

    Step 8

    Serve up straight away and enjoy!

    Lemon Drizzle Loaf

    Here's what you'll need

    For the cake:

    • 225g (1 cup) softened butter or baking spread
    • 225g (1 cup) caster sugar
    • 275g (2 1/4 cups) self-raising flour
    • 2 level tsp baking powder
    • 4 large eggs
    • 4 tbsp milk

    For the drizzle topping:

    • 175g (3/4 cup) granulated sugar
    • Juice of 2 lemons

    Step 1

    Start by throwing all the cake ingredients into a bowl. Mix until it’s smooth and lump-free. Don’t overthink it, just get it done.

    Step 2

    Line a loaf tin with greaseproof paper. Pour in the cake mix and level it off.

    Step 3

    Pop it in the oven at 180°C for around 40 minutes. You want a golden top and a skewer that comes out clean when you check it.

    Step 4

    While it’s baking, mix the sugar and lemon juice for your drizzle.

    Step 5

    When the cake’s out and still warm, grab a fork and poke some holes on top. Pour the lemon drizzle over so it soaks right in.

    Step 6

    Let it cool in the tin, then lift it out. Serve it up and enjoy the tangy goodness!

    How do I make sure both dishes are done?

    When you're cooking two recipes at the same time, you need to check the progress of each dish separately, so one doesn't overcook while you wait for the other.

    Check the dish that needs longer first
    Since it'll probably need the full time, you'll want to check the progress of the longer recipe first.

    Don't be afraid to remove one early
    If you've got a shortcake that's already baked to perfection while your shepherd's pie isn't quite there yet, you can take one out to cool while the other makes its way over the finish line. That way one doesn't dry out before you’re ready to serve.

    Add time in small increments
    It's usually worth checking a few minutes before the timer's up, so you can add a little extra time in smaller chunks to avoid overcooking.