Autumn again! Time to enjoy some nice warming oven-baked dishes. I thought you might like to try some oven-fried chicken with swede and apple casserole. Finish off with a pear crumble tart.
Whisk the egg with the water and place in a shallow dish. Combine the flour with the thyme and seasoning in a separate dish. Heat the fat in a frying pan. Dip each chicken piece into the egg mixture then into the flour mixture. Make sure all the chicken is thoroughly coated. Fry the chicken in the hot fat (180°C) for about 15 minutes, turning to ensure all sides are browned evenly. Remove chicken and place on a baking tray. Cook in the oven at 190°C/375°F for 20-30 minutes. Larger portions will take longer. When cooked, the juices will run clear if you pierce the chicken.
Peel the swede and slice the flesh. Cut the slices into smaller pieces then cook in boiling salted water until tender. Drain and mash with 25g of butter and seasoning to taste. Meanwhile fry the onion gently in 25g of butter until the onions have softened. Add the apples and brown sugar and cook until the apples are soft and the mixture is golden brown. Spoon half the swede mixture into a large casserole dish, cover with the apple mixture then top with the remaining swede mixture. Make a crumble topping with the breadcrumbs, the remaining butter and the parsley. Sprinkle over the casserole. Bake in the oven at 180°C/350°F for about 20 minutes or until the topping is golden brown and the casserole is thoroughly heated through.
Sift the flour and spice into a bowl and add the butter, cut into small pieces. Rub in until the mixture resembles fine breadcrumbs. Transfer a quarter of the mixture to another dish and add the brown sugar to this. Add about two tablespoons of cold water to the remaining mixture and mix to a firm dough. Roll out this pastry and use to line an 8in/20cm deep pie plate or flan tin. Rest in the fridge for about 15 minutes then bake 'blind' in the oven at 190°C/375°F/gas 5 for 20 minutes.
Peel and core the pears, cut into small pieces, then spread over the base of the cooked pastry case. Beat together the cream, egg and caster sugar and pour over the pears. Sprinkle the crumble mixture on top, then bake for 45-50 minutes until the topping is crisp and golden at 180°C/350°F/gas 4. Serve hot or cold.