Confit chicken legs with potato hash & poached egg
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
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
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
Heat a large saucepan over a medium-high heat and add the oil. Add the chicken and fry for 5 mins or until well-browned on all sides. Tip in the vegetables
Heat oven to 180C/160C fan/gas 4. In a bowl or food processor, combine the butter, preserved lemon and garlic to make a flavoured butter.
Pat the chicken with kitchen paper, then
Heat the oil in a deep frying pan over a high heat. Add the chicken and brown all over – don’t cook completely. Once browned, transfer to a plate. Reduce
For the filling, mix the butter, cheese and oil in a small bowl, then stir in the garlic and parsley. Season with a pinch of cayenne and salt , and
Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space
Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until
Mix the pork with the garlic, lemon zest, coriander, thyme, verjuice and prunes in a non-metallic dish. Season well. Cover and marinate in the fridge for up to 12 hours.
Preheat
Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning,
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips
Heat oven to 200C/180C fan/gas 6. Brush a 23cm springform tin with melted lard and dust with a little flour.
Whizz the chicken thighs in a food processor to mince them.