The Cook Book

Salt

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Beef Wellington Recipe

Ingredients Ingredients 1kg beef fillet – ask your butcher to cut it from the middle of the fillet and say you don’t want the tail end or the head (chateaubriand)

katsu

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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Maryland chicken

Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar – try

chorizo pie

Chicken & chorizo pie

Heat the oil in a large flameproof casserole dish. Brown the chicken thighs in batches until golden, then transfer to a plate. Add the onions to the dish and cook

rabbit pie

Mr McGregor’s rabbit pie

Toss the rabbit joints (or diced meat) with half the flour and some seasoning. Heat half the oil in a flameproof casserole dish and brown the meat on all sides.

fried chicken

Polenta-crusted chicken with cornbread

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

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Spicy chicken with rice & beans

Cut 2-3 slashes in each chicken thigh, sprinkle the spices over and turn to coat. If you have time, cover and leave to marinate at room temperature for 2 hrs,

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Amatriciana chicken traybake

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

thai chicken

Thai chicken salad

To make the dressing, mix together all the ingredients and stir to dissolve the sugar. In a large bowl, mix all the salad ingredients except the nuts. Toss with

spatchcock

Spiced yogurt spatchcock chicken

Pop the chicken in a large dish and slash the legs a few times with a sharp knife. Mix together the lemon juice, chilli powder and 1 tsp salt. Pour

chicken broth

Chinese poached chicken & rice

Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt.