Chicken, broccoli and cashew nut chow mein

From: Today

A delicious Asian-inspired dish from Ali Honour, as seen on the Today show.

Boulangere potatoes

From: Today

A delicious potato dish, perfect for a big family meal.

Ham, pea and potato frittata

From: Today

This is a really simple and straightforward main dish, that can be spiced and dressed up a million ways

Spicy Meatballs and Pepper Casserole

From: Today

Serve with boiled new potatoes or rice.

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.

House style pizza

From: Today

Kevin Dundon makes this twist on the traditional pizza. Kevin says: "You will never again return to the freezer after this! Vary your fillings as much as you like".

Smoky maple baked beans

From: Today

A delicious side from Paul Flynn, perfect for a barbeque!

Lemon Tart

From: Today

A delicious lemon tart from Kevin Dundon.

Seabass & curried butternut squash

From: Today

Pan Fried Fillets of Seabass, Curried Butternut Squash with a Leek and Mushroom Fondue

Chocolate Mousse, salted caramel sauce, shortbread biscuits

From: Today

A simple chocolate mouse is one of the easiest desserts to make and no less impressive because of it. The intense chocolate flavour is often enough, but I like to enhance it with a little orange or brandy. You could serve the mousse on its own, with a little cream or for a true celebration of flavour with this salted caramel sauce. I’ll be forever grateful to the French genius who first put salt in caramel. The ultimate expression of salty and sweet. This sauce works brilliantly with the chocolate mousse but as you can imagine it is just as happy drizzled over vanilla ice cream.




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