Coq au Vin Blanc was a regular winter dish in my house when we were growing up. I have distinct memories of it steaming up the kitchen windows while we did our homework on the kitchen table. It's a wonderfully warming meal, perfect for cold evenings. Chicken joints such as thighs and legs are often far cheaper to buy than chicken breasts, and meat cooked on the bone always seems to have more flavour.
I have a special place in my heart for ham hocks. Certainly, not the most attractive ingredient to hold a fondness for, but I put it down to my inner cheapskate. I love the idea that for very little money you can produce something delicious. This ham hock recipe doesn't use gelatin, but if you prefer a firmer setting you could add a leaf of gelatin to the cooking liquid once the ham hocks are cooked. You can also make the terrine in individual Kilner jars to serve.
From: Four Live
A quick and nutritious light meal.
From: Kitchen Hero: HomeCooked
Fish is often forgotten as the ultimate fast food. It is an incredibly quick cooking ingredient and I would normally wax lyrically about just how healthy it is, too. But not in this recipe. No, this recipe is all about the nutty golden brown butter that forms the sauce alongside the tang of lemon juice and the salty hit from the capers. It's a bit of an all-in recipe and if you're going to make it, serve it with some steamed veggies for a delicious dinner.
My granddad Do used to keep me and my cousins entertained all summer long on his boat with fishing, crab races and stories about pirates, deep-sea treasure and the biggest fish he ever caught! He liked his food, but never cooked – on our summer adventures with him, we were always under strict orders to bring sandwiches! One day, I caught him sitting below deck slurping peaches in syrup from the tin, one of his favourite after-lunch treats, so this recipe is dedicated to him!