Polenta Tea Cake with Passion-Fruit Mascarpone

From: Today

This is really quite simple to make. It takes a little patience to cook and cool down but produces a totally satisfying deep crust crunch with a moreish moist centre and delicious polenta bite. I've used the spices here to brighten up the richness and add some oomph to the subtle, zesty clementine flavour.

Beef, Wild Mushroom and Red Wine Pie

From: Today

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

Chester cake

From: Today

Lilly Higgins provides a recipe for a traditional Irish forgotten favourite

Chicken, broccoli and cashew nut chow mein

From: Today

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

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.

Raw Courgette with a Lemon & Parmesan Salad

From: Today

A perfect accompaniment to a pasta or risotto dish.

Apple Tarte Tatin

From: Today

Serve with a scoop of cinnamon or vanilla ice cream.

The classic simple sponge cake

From: Today

Lilly Higgins shows how to expertly create a simple recipe!

Naked Baked Raspberry and Lemon Bubble Cakes

From: Today

Such great flavours.




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