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Simple, tasty, figure friendly, family favourite, lunchbox filler, freezes well - this recipe from Rozanne Stevens ticks all the boxes.

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This recipe makes perfectly crisp gingerbread biscuits which snap and crumble in the mouth. The smell of these biscuits baking in the oven will instantly transport you to Christmas heaven!

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A cup of crumble

This is, if I do say so myself, a fantastic dessert! It looks very sophisticated yet quirky and tastes absolutely divine. It makes a great dinner party dessert and you can have the entire dessert assembled in advance and then just bake it when it is required. Bear in mind that you can alter this recipe to use up other bits and pieces you have lying around.

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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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