Peanut butter & coconut chicken traybake with cucumber salad
Use versatile peanut butter for the flavour in this traybake. It forms the base of a creamy, spicy sauce for chicken, inspired by classic satay
Use versatile peanut butter for the flavour in this traybake. It forms the base of a creamy, spicy sauce for chicken, inspired by classic satay
This tempura batter can be used on vegetables, anchovies, sage leaves or squid – perfect for creating deep-fried party snacks
Use two hero ingredients – canned fish and dried pasta – in this weeknight winner which takes 30 minutes to make. You can add more or less chilli to taste
Add pumpkin pie spice to your favorite seasonal bakes, drinks or desserts. With the flavors of cinnamon, cloves, ginger and nutmeg, it’s a taste of fall
Have cabbage and sausages in the fridge? Here’s a delicious way to combine all them into this storecupboard saviour that’s perfect for busy weeknights
Make a milk and white chocolate version of peppermint bark for the holiday season. Gift it by packing it in biodegradable clear bags tied with decorative ribbon
Try to find an authentic Thai tea blend for this recipe if possible. A blend of tea and condensed milk and served with ice, it’s a sweet and moreish drink
I love a queen of puddings. Breadcrumbs, soaked in milk, vanilla flavoured egg, jam on top and then meringue. And when made well, it’s delicious. It’s also a great way to use up old bread or leftover jams, so it’s basically a store cupboard essential. Don’t use a sugary jam as the whole thing will then become overpoweringly sweet.
Contains pork – recipe is for non-Muslims/non-pork eaters.
Pair partridge with bacon and cannellini beans to make this satisfying and comforting stew for two. Serve with crusty bread to mop up the lovely juices
I have adapted this recipe from my mate James Ferguson. He used to cook it at the Towpath Cafe on London’s Regent’s Canal, where he served the mozzarella with some lovely pickled radicchio and pangrattato breadcrumbs, and it was delicious. You had the gentle softness of the cheese and the silkiness of the radicchio with a lovely toasty crunch on top. For this recipe I would always pick a buffalo mozzarella over a burrata.