A great kebab should have three things going for it; good quality chicken, a terrific marinade and cooking till the meat is just done so it’s juicy and tender. Add some interesting salad ingredients, flatbreads, a couple of mates and … Read More
Once you know how to make this easy coating for your wings or your thighs, you’ll never want to buy the commercial stuff again. TIP You can, of course, adjust the heat. I love it but if you’re allergic, just … Read More
Whenever I’m a fortunate guest at my friend’s bijou pad in the hood of Harlesden, I know a ton of work has gone into it. The dining room is always decked out in flowers, an exotic array of dishes and … Read More
Ras el hanout is a splendid spice mix and works beautifully with chicken. The addition of roasted cherry tomatoes and spinach in the final sauce gives it a lovely lift. Serve with basmati rice and a glass of Greco di Tufo. … Read More
I was fortunate enough, a while ago to be the runner up in the Morphy Richards home cook of the year competition. As I was revisiting these meatballs today in the café, I thought I’d make some subtle changes to … Read More
This terribly rich and simply fabulous recipe comes from my favourite cookbook, Diva. I cannot believe it’s out of print – it’s simply bursting with the most unusual recipes and this chicken dish makes for a fine dining experience. It’s quick … Read More
Chicken is the most versatile of meats and the easiest to cook. It partners honey and soy, ginger and lime, cream and garlic, and on it goes. Now that summer is upon us, the BBQ’s will be out but this is … Read More
I don’t often use chicken breast in my cooking, being a much bigger fan of the thigh but if you want a large, flattened schnitzel for a main course I would butterfly a breast into two portions and flatten them … Read More