Chocolate muffins Recipe
Ingredients Ingredients 125g plain flour 25g cocoa powder 1 tsp baking powder 1 large egg
Ingredients Ingredients 125g plain flour 25g cocoa powder 1 tsp baking powder 1 large egg
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 tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yogurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool. Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.
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 processor and discard the herbs; pour the butter into a jug, leaving 1 tbsp in the pan. Turn up the heat in the pan and add the livers. Season and fry for 30 secs on each side or until just browned all over. They will still be very raw inside. Take out of the pan and put in the processor. Splash the Sauternes into the hot pan and reduce by half, scraping up any tasty bits as it bubbles. Tip onto the liver and shallots. Process the livers until totally smooth. With the motor running, slowly pour in the cream and add the eggs, one by one, then the warm butter. Season with 2 tsp sea salt and some pepper, but don’t taste the mixture as it’s still raw. Pass through a sieve, using a spatula to help. Heat oven to 160C/140C fan/gas 3 and boil a full kettle. Put 6 heatproof glass tumblers, small Kilner jars or large ramekins into a roasting tin. Pour the parfait into each one. Pour hot water around the parfaits, letting it come as far up the sides as is safe for you to carry. Bake for 45 mins until the parfaits have set without a wobble and risen a little in the middle. Cool at room temperature (I make this more speedy by filling the pan with cold water and letting the whole thing stand on a wire rack), then chill. To make the jelly, soak the gelatine in cold water until it is totally floppy. Heat the wine and sugar until it dissolves, then remove from the heat. Squeeze out as much water from the gelatine as possible, then stir into the wine until totally dissolved. Set aside. When cooled but still liquid, pour this over the top of the parfaits, adding a few thyme leaves here and there. Leave to set in the fridge for at least 30 mins. Can be made up to 2 days ahead. Serve with toast and cornichons.
Heat the olive oil in a large saucepan and gently fry the celery, carrots, onion, garlic and thyme for 10-15 mins until softened. Meanwhile, cover the porcini with hot water and soak for 15 mins until softened and swollen. Drain the mushrooms, reserving the soaking liquid, and roughly chop. Add to the softened vegetables along with the soaking liquid and cook for another 5 mins. Stir in the tomatoes and cook for 10 mins until they begin to break down, then pour in the stock and bring to a gentle simmer. Poach the 6 eggs in a separate large saucepan of simmering water for 3-4 mins until set, then remove with a slotted spoon. Add the parsley and a little seasoning to the soup, and mix in the torn-up toasted bread. Divide the soup between 6 bowls and place an egg on top of each. Serve scattered with extra thyme.
Put the chicken breasts in a large bowl with the olive oil and 1 tbsp lemon juice, then season. Heat the grill to high. Put the chicken breasts on a foil-lined tray and cook under the grill for 10-12 mins until golden and cooked through, turning once during cooking. Transfer to a plate or board and slice. Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.
Tip the flour into a large jug or bowl. Crack in the eggs, one at a time, whisking as you do. Pour in the milk and continue whisking until you have a smooth, lump-free batter. Add the mustard, herbs and some seasoning, then cover and set aside for 2 hrs, or chill overnight. Heat oven to 220C/200C fan/gas 7. Heat the oil in a large metal roasting tin or enamel baking dish, roughly 30 x 22cm, with high-ish sides. Wrap a rasher of bacon around each sausage and pop them in the dish with the onion wedges. Place on the middle shelf of the oven (make sure the top shelf is removed to allow space for the batter to rise later). Cook for 15-20 mins until the sausages and bacon are browning and sizzling. Meanwhile, make the gravy. Drizzle a little oil into a saucepan. Add the sliced onions and cook slowly for 15 mins. Stir every now and then until they are soft and caramelised. Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky. The batter should be the consistency of double cream – if it has become a little thick, add a splash of cold water. Take the batter to the oven, open the door, carefully pull out the shelf and quickly pour the batter around the sausages. Close the oven and do not open it again for at least 25 mins. To finish the gravy, stir the flour into the onions to make a paste, cooking for 1-2 mins. Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce. Increase the heat and bubble for a few mins until reduced by about half. Add the stock and some seasoning, and continue bubbling for 10 mins while the toad cooks. By now the toad should be puffed up and deep golden brown. If not, continue cooking – but don’t open the oven as it will sink. Serve scattered with the crisp herbs (if using), with the gravy, green veg, and mash, if you like.
Heat oven to 220C/200C fan/gas 7. Place the chicken thigh fillets between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Cut the chicken into bite-sized pieces. Put the flour, eggs and breadcrumbs on 3 separate plates. Season the flour, then toss the chicken pieces in it to coat, followed by the egg and finishing with a coating of breadcrumbs. Put the breadcrumbed chicken on a baking sheet and cook for 10-12 mins. Meanwhile, in a small pan, melt the butter, then stir in the garlic and cook for 3-4 mins until it is softened. Turn down the heat, whisk in the crème fraîche and most of the parsley and season to taste. Serve the sauce in a small pot on the side, to dip into, sprinkle the remaining parsley over the sauce, and serve with salad leaves and skinny fries, if you like.
Heat oven to 200C/180C fan/gas 6. Grate the zest and squeeze the juice from the lemon into 2 bowls, then push the wedges inside the cavity of the chicken with the parsley stalks. Put the chicken in a roasting tin and roast for 30 mins. Meanwhile, scrub the sweet potatoes (no need to peel) and cut into chunks. Put in another roasting tin with the onions, fennel, and 6 whole garlic cloves, then toss with the oil. When the chicken has had its 30 mins, put the potatoes in the oven and roast for 30-40 mins more. Meanwhile, finely chop the remaining garlic clove for the gremolata, then mix with the lemon zest and parsley. Mix the lemon juice, oil and some black pepper in a bowl. Remove the chicken and potatoes from the oven. Cover the chicken and leave to rest. Stir half the gremolata mix into the lemon juice and oil. Stir the spinach through the potato mix and return to the oven for 2 mins to wilt. Tip into the lemon dressing and toss well. Carve a chunk of breast meat from the chicken (you need about 140g), remove the skin, then cut into pieces. Toss into the salad with the pomegranate seeds, then serve scattered with the remaining gremolata.
Heat a griddle pan over a high heat until smoking hot. While it’s heating up, put the chicken pieces between 2 pieces of baking parchment and bash with a rolling pin to flatten. Unwrap the chicken and brush the pieces with olive oil. Cook the chicken on the griddle pan until cooked through, turning once – this should take about 10 mins. Transfer the chicken to a plate, pour over a little of the lemon juice and season. Put the rolls on the griddle pan, cut- side down, to lightly toast them. In a small bowl, stir together the crème fraîche and remaining lemon juice. Build your burgers with the chicken, egg slices, lettuce, a dollop of the crème fraîche mixture, the cress and Parmesan shavings.
First make the soy eggs. Bring a small pan of water to the boil and add the eggs. Boil for 6 mins, then lift the eggs out with a slotted spoon and place in cold water and leave to cool. When cool enough to handle, peel the eggs.
In a small bowl mix the soy with the sugar, stirring well so that the sugar dissolves. Pour in 75ml water then add the eggs and leave in the soy mixture for at least 2 hours. You may need to put a little weight, or small plate on top of the eggs to keep them submerged, as they’ll be bobbing around.
Next, make the congee. Place the rice in a small bowl and wash in running cold water until the water turns clear and doesn’t look milky. Add the chicken stock and the rice to a medium saucepan, bring to the boil then cook for 25 mins at a gentle simmer. If necessary, top up with a little water. You want it to be soupy, like a wet risotto.
When the rice is cooked, season to taste and stir in the shredded chicken and chopped ginger. Add the butter to the pan, and stir until it is fully melted and incorporated.
Remove the eggs from the soy mixture and cut in half. Divide the congee between 2 bowls. Scatter over the chopped spring onions and crushed peanuts. Top with the soy egg halves and a sprig of coriander. Drizzle the sriracha over and finish with a spoonful of the soy egg marinade.
Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1 hr. Heat oven to 140C/120C fan/gas 1.
Pat the chicken dry with kitchen paper. Place in a small roasting tin with the remaining confit ingredients. Bake in the oven for 2-2 1/2 hrs until tender, then remove from the oil and drain on a wire rack. Reserve and strain the oil – this is great for roasting veg or making more confit. Reserve the shallot and garlic.
To make the hash, heat 1 tbsp of the infused oil in a heavy-bottomed frying pan. Add the potatoes and cook for about 10 mins until they start to soften. Add the bacon and cook, stirring, until it’s crisping. Add the leeks, chilli, confit shallot and garlic (squeezed out of its skin). Cook for another 5 mins until the leeks have softened and the potatoes are cooked through. Season, then add the spinach, kale and parsley. Stir until the leaves have wilted. Add a splash of vinegar.
Poach the eggs in barely simmering water for 3 mins, then drain on kitchen paper. Serve the chicken with the hash, eggs and a sprinkling of parsley.
To prepare the chicken, tip the coconut milk into a jug and stir in the garlic, spices and 1 tsp salt. Put the chicken in a plastic container or roasting tin and pour over the brine mix to cover. Cover with cling film and chill for 24 hrs.
For the hoppers, put the rice flour in a large bowl. In a jug, combine 125ml water with the yeast and sugar, and leave for about 8 mins until you see some foaming. Pour in the coconut milk and whisk the wet ingredients into the rice flour to make a smooth batter, slightly thinner than pancake batter. Season, cover and allow to ferment overnight in the fridge.
To make the kiri hodi, put all the ingredients (except the coconut milk, lime juice and spinach) in a heavy-based saucepan. Add 1 tbsp water and simmer over a low heat for 5 mins or until the onion softens. Pour in the coconut milk and cook for a further 1-2 mins (do not boil). Tip in the spinach, stir until wilted, then remove from the heat. Season to taste with salt and add the lime juice.
To make the sambol, use a pestle and mortar or mini processor to grind the onions with the chillies, a big pinch of salt and smoked paprika, to form a coarse paste. Season with lime juice and more salt, if needed.
To cook, remove the chicken and hoppers mix from the fridge for about 1 hr so they come to room temperature. To cook the chicken, heat the oil in a deep-fat fryer or saucepan until it reaches 180C on a cooking thermometer. To make the fried chicken coating, combine all the ingredients with 1/4 tsp salt in a bowl. Piece by piece, remove the chicken from its brine, allow the excess to drip off, then dredge it in the coating. Shake off the excess and fry in the oil for 6-8 mins until cooked through. Drain on kitchen paper, then rest in a low oven while you make the hoppers.
Make the hoppers. Whisk your hoppers base to remove any lumps. Add a splash more water to thin it if needed. Heat a non-stick frying pan, a hopper pan or small high-sided wok and brush on some rapeseed oil with kitchen paper. Add a ladle of mix to the pan and immediately swirl it around and up the edges to create a bowl-shaped pancake. Cook for 1 min, then add an egg and cover with a lid. Cook for 2-3 mins more until the egg is cooked and the edges are starting to brown. Repeat with the remaining batter and eggs. Serve the hoppers with the chicken, sambol and kiri hodi.
Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins each side until golden brown and cooked through, then transfer to a plate. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken.
If the pan looks dry, add the remaining oil, then the onion. Cook for 5 mins until softened and translucent, then stir in the mushrooms and some seasoning. Cook for 5-10 mins until the mushrooms are soft and most of the liquid in the pan has cooked. Stir in the flour, mixing it into the mushrooms to make a chunky paste, then pour in the milk, a little at a time, whisking continuously until you have a smooth sauce. Bubble for 2-3 mins until thick. Chop the chicken into small chunks and add back to the pan along with the lardons and any juices from the plate. Check the seasoning, stir in the parsley, then leave to cool and chill until you’re ready to fill the pancakes.
To make the pancakes, tip the flour into a large bowl and season with 1/2 tsp salt. Make a well in the centre and crack in the 2 eggs. Pour in the milk, then use a large whisk to combine the eggs and milk, working the flour into the liquid until you have a smooth, thin batter. Heat a large frying pan or crêpe pan with a drizzle of oil.
When the pan is hot, pour in just under a ladleful of the batter and quickly swirl the pan to spread it across the surface, filling any gaps with an extra drizzle of batter. When the underside of the pancake is golden, flip and cook for 30 secs more. Transfer to a plate and make three more pancakes in the same way, then cool until you’re ready to assemble. If you want to make the pancakes a day ahead, once cool stack on a plate, separated with sheets of baking parchment, then wrap the plate in cling film. Chill for up to 2 days.
Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Take one pancake and brush a circle of beaten egg around the edge. Pile a quarter of the chicken mixture into the centre of the pancake (the sauce should have thickened while chilling), then fold the pancake over and press the edges together to make a pasty shape. Transfer to a baking tray and continue assembling the remaining pancakes. Brush the top of each one with more egg and scatter over the breadcrumbs, then bake for 20-25 mins, swapping the trays halfway through. Leave to cool for 5 mins before serving with salad or baked beans, if you like.
First, make the tomato sauce. Tip the tomatoes into a medium saucepan and add 1 /2 a can of water. Stir in the tomato purée, season and simmer for 15 mins. Keep warm while you make the chicken.
Put the eggs in a shallow dish. Lightly season the flour and tip it into another shallow dish. Mix the Parmesan, lemon zest and breadcrumbs together and tip onto a plate.
Place each chicken breast between two sheets of cling film on a chopping board. Ask your child to help bash them gently with a rolling pin until they are about 2cm thick. Cut each flattened chicken breast into five or six strips.
Cook the spaghetti in a pan of boiling salted water for 10-12 mins or following pack instructions. Get your child to help you coat the chicken strips in the flour and shake off any excess. Dip them in the beaten egg, letting any excess drip off, then finally coat them well in the breadcrumbs and put on a plate. Once all the chicken strips are coated, heat the oil in a large frying pan until hot.
Add the chicken strips to the pan in batches and fry for 2-3 mins each side until cooked through – you may need to wipe out the pan in between batches. Lift out and drain on kitchen paper.
Drain the spaghetti, then mix with the tomato sauce. Serve alongside the chicken strips and some rocket leaves or a crisp green salad.
Peel the zest from the lemon, then cut into strips, finely chop and set aside. Now cut the lemon in two, squeeze its juice into a bowl with the saffron and mix together. Fry the sliced onions in the oil until soft and starting to colour, then add the coriander, cumin and lemon zest and cook for 1 min more. Remove from the heat, stir in the cranberries, nuts, couscous and chopped parsley, then season well. When cool, beat in the eggs.
Wash and dry the turkey, removing any feathers with tweezers. Pull out the giblets and neck and discard, or use to make stock for the gravy. Lift up the skin that covers the neck opening, then push some stuffing into the cavity, packing it in well. Secure tightly underneath with a skewer or two cocktail sticks. Shape the rest of the stuffing firmly into balls and chill until ready to bake. Put the onion quarters in the turkey cavity with any leftover stalks from the parsley. Can chill at this stage up to 1 day ahead.
Heat oven to 190C/fan 170C/gas 5. Weigh the stuffed turkey and calculate the cooking time, allowing 40 mins per kg (20 mins per lb). Put the turkey in a roasting tin. Mix the butter with the saffron mixture and brush generously onto the turkey. Pour 500ml water into the tin, then roast for 1 hr. Brush with the buttery mixture again, then loosely cover with foil and roast until 15 mins before the time is up. Mix the honey into the remaining buttery mix, brush over the turkey and cook uncovered for 15 mins more until golden.
Pierce the turkey thigh through its thickest part – the juices should run clear. If not, return to the oven for another 20 mins and test again. Leave to rest on a platter, covered with a clean tea towel. Reserve the juices in the roasting tin to make the gravy.
Meanwhile, twist the sausages in half and snip to separate. Toss with the harissa, oil and onions in another roasting tin, then roast for 1 hr until golden. After 40 mins roasting, add the stuffing balls to the tin.
To make the gravy, drain the juices from the tin into a jug and skim off the excess oil. Put the roasting tin over heat, pour in the stock and loosen the savoury bits on the base with a wooden spoon. Add any juices from the resting bird to the mixture along with the onions from the sausages, then simmer for about 10 mins. Blitz with a hand blender until smooth and thick. Taste and season, or add a little redcurrant jelly to sweeten, if you like.
To serve, put the turkey on a platter and surround with the sausages and stuffing balls. Garnish with parsley sprigs and bay.
Heat oven to 200C/180C fan/gas 6. For the stock, put the chicken, carrots, onions and ginger in a large roasting tin. Sprinkle with seasoning and roast for 30 mins. Transfer everything from the tin, including the fat and juices, to a large saucepan. Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water. Bring to the boil and turn down to the lowest simmer you can. After the foamy scum rises to the top, skim it off with a ladle and discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork after about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Save the chicken and use it for something else. Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. Add about 1 tsp salt and taste to see if it needs more.
Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool.
Boil the noodles in a large pan, stirring so they don’t stick, until al dente, about 3 mins. In the final minute of cooking, add the greens. Drain and divide between the bowls.
Mix the ramen seasoning ingredients in a small bowl. Slice the pork and add to the bowls. Pour the broth over each and add the spring onions and bamboo shoots. Peel the eggs, slice in half lengthways and place in each bowl with a dollop of pickled chilli & shallots, if you like. Pass round the ramen seasoning and chilli oil to serve on top.
Soak the noodles in cold water for about 30 mins or until al dente, then drain.
Meanwhile, make the sauce. In a small, non-stick pan, mix the fish sauce, tamarind, palm sugar and sriracha, and heat gently to dissolve the sugar. Taste it and, if you like more heat, add the chilli powder. Remove from the heat and set aside.
Heat a wok (or a wide, high-sided frying pan) over a high heat and add half the oil. Add the garlic, coriander stalks, shrimp paste, radishes and spring onions, and stir-fry for 10 secs, then add the noodles and 50ml water. Keep stir-frying the noodles until they’re starting to dry, then add the sauce and cook the noodles until almost tender but still with some bite – about 8-10 mins. If the sauce begins to dry out, add a splash more water.
Push the noodles to the side of the wok and add the rest of the oil. Add the prawns and chicken, and stir-fry for about 2 mins until the prawns change colour. Push all the ingredients in the wok to one side and crack in the eggs, breaking the yolks. When they start to set on the bottom, scramble and mix through the noodles.
Add the beansprouts, peanuts and coriander leaves. Serve with the lime wedges and a sprinkle of chilli flakes, if you like.
Cook the escalopes following pack instructions. When they are nearly done, fry the eggs in a large frying pan. Serve the chicken on a bed of watercress, topped with a fried egg and a drizzle of chilli oil.
Mix the dressing ingredients together in a small bowl with 1 tbsp water. Add 1 tbsp of the dressing to the chicken breasts and toss well to coat. Heat the oil in a small non-stick frying pan with a lid and cook the chicken for about 12 mins, covered, turning over halfway until cooked all the way through.
Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.
Put the chicken on a plate to rest while you toss the beans, potatoes and remaining salad ingredients together in a large bowl with half the dressing. Slice the chicken, arrange on the salad, then add any juices to the remaining dressing and spoon on top.
Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.
Bring a pan of salted water to the boil, then reduce to a simmer. Poach the chicken very gently for 10 mins. Remove from the heat, cover and cook for 10-15 mins more until cooked through. Use a slotted spoon to remove the chicken and leave to cool. Reserve the poaching liquid.
Bring the liquid to the boil, add the potatoes and simmer for 15-20 mins until just tender. Drain, then leave to dry out before mashing and seasoning.
Meanwhile, heat the olive oil in a pan, add the onion and stir over a medium-low heat for 8-10 mins. To assemble, shred the chicken in a bowl, mix in the mash, onions and marinade, then taste and season. With damp hands, shape about 50g of mixture into a teardrop shape. Set it upright on a plate and repeat with the rest of the mixture. Coat each in flour, egg and breadcrumbs. Cover with cling film and chill for at least 1 hr.
Heat the vegetable oil in a deep fryer or large saucepan to 170C or until a piece of bread browns in 30 secs. Fry in batches for 3-4 mins until golden, turning once or twice. Remove and drain on kitchen paper. Serve warm with the parsley scattered over.
Mix the flour, eggs and milk in a jug with 1/2 tsp salt, then set aside for at least 30 mins. Heat oven to 220C/200C fan/gas 7.
Untwist the links between each sausage, keeping them connected. Squeeze the meat to fill in the gaps, so you have one long sausage. Coil the sausage loosely and put in a large skillet or ovenproof frying pan (ours was 25cm wide.) Pour over the oil and brown in the oven for 12-15 mins.
Remove the pan from the oven and carefully lift out the sausage. Pour the batter into the pan, then put the sausage back on top, scatter with the herbs and return to the oven for 25-30 mins without opening the door – the Yorkshire pudding will sink if you do.
Meanwhile, heat the oil in a frying pan and cook the onions for 10 mins or until starting to caramelise. Stir in the flour and mustard powder and crumble in the stock cube. Stir in 500ml water bit by bit until you get a smooth sauce, then add the honey and mustard and season. Bubble for 5 mins, then serve with the toad-in-the-hole and mash and veg, if you like.
Heat oven to 180C/160C fan/ gas 4 and grease a large baking tray. Fry the pancetta in a large, dry frying pan until crisp and golden, then transfer to a large bowl with a slotted spoon. In the same pan, fry the sausages until lightly browned, then add to bowl with the pancetta. Melt all the butter in the same pan and fry the onion, celery, rosemary and garlic for about 15 mins until very soft
Meanwhile, put the cubes of bread on a baking tray and toast in the oven until pale golden. Cool, then blitz half the cubes in a food processor. Beat the eggs with the chicken stock.
Add the figs, parsley and chestnuts to the pan with the onion mixture. Stir for a few mins, then transfer to the bowl with the pancetta and sausage. Add all the bread and a really generous sprinkling of seasoning. Using your hands, toss all the ingredients gently together, then add the egg and stock mixture.
Divide the mixture into 16 balls and place on the prepared baking tray. Bake, covered with some greased foil, for 30 mins, then remove the foil and bake for another 10 mins until golden and crispy. Once you’ve taken the stuffing out of the oven, season again and serve.
Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, goma, mushrooms, gravy and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard the aromatics and mushrooms.
Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge straight into a bowl of cold water and set aside to cool. Cook the noodles for 1 min less than instructed on the pack, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together. Add the turkey and whites of the spring onions to the broth and gently reheat for 1-2 mins.
Divide the noodles between two deep bowls, ladle over the broth and top with a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the eggs and place these on top too.
Put the stock in a saucepan over a low heat, add the sugar, vinegar, ginger and chilli, and bring to a gentle simmer. Add the tofu, sweetcorn and prawns, simmer gently for 2 mins, then pour in the egg mixture in a steady stream, stirring to make egg strands. Pile some beansprouts in each bowl and ladle the soup over. Scatter over the spring onions and serve.
Place a chicken breast between two sheets of cling film. Using a rolling pin or meat tenderiser, bash it gently until about 1cm thick and evenly flattened. Put the flour, eggs and breadcrumbs in three shallow bowls. Season the flour and mix well. Dip one of the chicken breasts into the flour, then the egg, making sure it’s fully coated, then finally into the breadcrumbs. Set aside, then repeat with the other chicken breast.
To make the Caesar dressing, tip the egg yolk, mustard, vinegar and garlic into a mixing bowl. Whisk together, then slowly drizzle in the oil, whisking constantly, until you have a loose mayonnaise. Fold in the anchovies and grated parmesan, give it a good stir, then set aside.
Heat the oil and butter in a frying pan, add the chicken and fry for 3-4 mins until golden. Turn over and cook for a further 3 mins, then remove from the pan. Tip the lemon juice into the pan, sizzle, then spoon over the schnitzels. Leave to rest for 4 mins.
Put the schnitzels on plates with some lettuce on the side, then scatter over the shaved parmesan and cured anchovies, if using, and spoon over some dressing. Serve with lemon wedges for squeezing over.
Mix the chicken stock, garlic, soy sauce, Worcestershire sauce, ginger, five spice, chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins. Taste the stock – add sugar or soy sauce to make it sweeter or saltier to your liking.
Cook the ramen noodles following pack instructions, then drain and set aside. Slice the pork or chicken, fry in the sesame oil until just starting to brown, then set aside.
Divide the noodles between four bowls. Top each with a quarter of the meat and spinach, 1 tbsp sweetcorn and two egg halves.
Strain the stock into a clean pan, then bring to the boil once again. Divide the stock between the bowls, then sprinkle over the nori, spring onion or shallots and sesame seeds. Allow the spinach to wilt slightly before serving.
Use a tenderiser or rolling pin to flatten the chops, leaving the bone attached, then trim away the fat.
Beat the eggs, then mix in the basil, parmesan and some seasoning. Transfer the mixture to a plate or shallow bowl, then spread the breadcrumbs out on another plate. Dip each of the chops in the egg mixture, then immediately roll them in the breadcrumbs to thoroughly coat them. Repeat this process to give the chops a double layer of egg and breadcrumbs.
Heat enough oil to cover the base of a large frying pan. Working in batches, fry the chops over a gentle heat for 3-4 mins each side, until the breadcrumbs turn a deep gold (you may need to add more oil to the pan as you go). Serve with a lemon wedge, some fried courgettes and a spring salad, if you like.
Heat ½ tbsp oil in a small non-stick frying pan. Add the bread, toss it around and fry over a medium heat until it starts to brown and crisp all over. Tip the croutons onto a plate, then carefully wipe out the pan. Shred the meat you have chosen to use or roughly chop the prawns. Beat the eggs lightly with a fork and season if you want. Heat ½ tbsp oil in the frying pan, then pour in the egg. Tip the pan from side to side until the base is covered and starting to set. Add the meat and veg to the side of the omelette nearest you. Cover the pan with a lid for a minute, then add the cheese and cover for another minute. Finally add the croutons and flip the far side of the omelette towards you so that it covers the filling. Slide onto a plate and serve with whatever kind of salad you can get away with.
Boil a large kettle of water. Break the carcass into a big non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Cook, stirring, for about 2 mins – the meat will stick to the base of the pan, but this will add to the flavour. Pour in 1.5 litres of boiling water, stir in the vinegar, then cover and simmer for 2 hrs.
Put a large sieve over a bowl and pour through the contents of the pan. Measure the liquid in the bowl – you want around 450ml. If you have too much, return to the pan and boil with the lid off to reduce it. Transfer the onion from the sieve to a bowl with three-quarters of the sweetcorn. Blitz until smooth with a hand blender.
Return the broth to the pan, and tip in the puréed corn, remaining sweetcorn and garlic, the grated ginger, the whites of the spring onions and the chicken. Simmer for 5 mins, then stir in the tamari. Turn off the heat, and quickly drizzle in the egg, stirring a little to create egg threads. Season with pepper, then ladle into the bowls. Top with the spring onion greens and a few drops of sesame oil, if using.
Open out the thighs and place them between two squares of baking parchment. Bash the thighs with a rolling pin to flatten them, but not so violently that the chicken flesh starts to break up.
Set out three shallow bowls. Fill one with the flour, the next with the beaten egg and the last one with the breadcrumbs. Season the thighs, then dip each one in the flour, then the egg, then the breadcrumbs. Set the coated thighs on a baking sheet.
Heat the oil and butter in a large frying pan. Cook the thighs over a medium heat for 4 mins each side. The coating should be golden and the chicken cooked through. Season, then transfer to a roasting tin lined with kitchen paper and keep warm in a low oven.
Wipe out the pan and add the butter. Cook until foaming and nutty (it will take about 3 mins for the butter to become brown), then add the capers and the rosemary and cook for 1 min more. Serve the schnitzels with the butter spooned over the top and the lemon wedges on the side.
To brine the chicken, whisk the salt into 1 litre of cold water in a large bowl until the salt has totally dissolved, then add the herbs, garlic and the chicken. Cover and put in the fridge for at least 5 hrs (up to 24 hrs is fine).
Meanwhile, to make the butter, crush the garlic with a little salt, using the side of your knife to form a paste, then mix it into the softened butter with the herbs and lemon zest. Using a layer of cling film, roll the butter into a sausage shape and put in the fridge or freezer for at least 1 hr to firm up. This can be done up to two days ahead.
Remove the chicken from the brine but don’t rinse it, and instead pat dry. Using a sharp knife, make a small horizontal incision in the fattest part of each breast. Using your fingers, open up the incision to form a decent-sized cavity without cutting all the way through. Divide the butter mixture between the breasts and stuff it inside, leaving the chicken nice and plump, without any butter on show.
To make the coating, put the flour, eggs and panko crumbs in separate shallow bowls. Dip the chicken in the flour first, then in the egg and finally in the breadcrumbs. Repeat the egg and crumb process again so the chicken has a thick coating. This can be done the day before and kept in the fridge.
Heat oven to 220C/200C fan/gas 8. Place a heavy frying pan on a medium to high heat. Add a generous layer of vegetable oil and fry the Kievs individually until golden all over, working in batches if you need to. Place on a rack with a baking tray underneath and bake in the oven for 25 mins until deep golden and cooked through. Serve with sweet braised lettuce and peas.