All-Day Breakfast Soda

From: Today

Now this recipe really shows you how diverse a soda bread can be. Everybody loves a cooked breakfast and this simple little delight means you can tuck into your favourite all-day breakfast whenever you want! Great for the lunch box, picnic or camping – it's a real treat.

Aromatic Thai Chicken Curry

From: Today

A delicious dish from the no-salt chef, Brian McDermott.

Tarte Tatin

From: Today

Master this and you'll be much in demand!

Brussels Sprout, Red Onion and Bacon Crumble

From: Today

If you are not a fan of Brussels sprouts try using thickly sliced leeks with broccoli or cauliflower instead. This will also make a good vegetarian option for Christmas lunch if you leave out the bacon.

Chocolate breadcrumb and almond cake

From: Today

An unusual twist on the traditional chocolate cake, but every bit as indulgent!

Lemon Tart

From: Today

A delicious lemon tart from Kevin Dundon.

Beef, Wild Mushroom and Red Wine Pie

From: Today

Hello comfort food, my dear friend. I've come to eat you again.

Roast Whole Chicken with Sherry, Honey and Dried Fruit Couscous

From: Today

This whole chicken recipe has Moroccan origins. It is a great way of keeping the chicken moist throughout the cooking. You can omit the couscous if you like and start from paragraph 5 in the method. Stuff the chicken with a lemon, a head of garlic, and some rosemary. If you want to use olive oil instead of butter, you can! Furthermore, white wine or cider will also do the job. The best way to cook a whole chicken is to cook it slowly at low temperature for longer and then turn up the oven at the end to achieve the Maillard reaction. You can brine you chicken (8% brine solution) overnight for a more complex flavour, as the brine will help keep the chicken juicy and moist. Brine breaks down the protein and makes for softer meat.




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