Lighter chicken katsu
For the chicken, pour the buttermilk into a wide, shallow dish. Season with pepper and a small pinch of salt. Pat the chicken breasts dry with kitchen paper, then put
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For the chicken, pour the buttermilk into a wide, shallow dish. Season with pepper and a small pinch of salt. Pat the chicken breasts dry with kitchen paper, then put
Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices
If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin
Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard
Divide guacamole between rye bread, spreading it evenly. Arrange 4 slices of tomato on each sandwich, and top with a sliced Cajun grilled chicken breast (see ‘goes well with’). Finish
Put the kettle on. Chop the leftover chicken into small pieces. Put the gravy in a jug and make up to 1 litre with boiling water from the kettle. Pour
Put the onion in a bowl, pour over enough boiled water from a kettle to cover, then set aside for 5 mins. Drain and rinse under cold water. Toss with
In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together.
Heat oven to 200C/180C fan/gas 6. Untie the chicken, then loosen the skin from the breast meat using your fingers. Take care not to make any rips. Season half the
Remove the lamb from the fridge and allow to come to room temperature while you prepare the stuffing. Heat half the oil in a large frying pan, add the onion
Melt the butter in a wide frying pan and add the shallots, herbs and some seasoning. Cook gently for 10 mins until very soft. Spoon the shallots into a food
Heat the oil in a large pan. Add the onion and cook for 5 mins, then add the garlic. Stir in the rice for 1-2 mins, then add the stock,