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Perfectly Roasted Chicken
Our recipe for roasting a whole chicken is easy and adaptable to what you love. We use a preheated 425°F oven to guarantee crispy, golden-brown skin and firm, juicy meat. If you prefer roasted chicken with softer, fall-off-the-bone meat, roast at 325°F.
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Easy Fried Shallots
Crispy fried shallots can be added to just about any dish. Think salads, soup, stir-fries, casseroles, and more. When frying the shallots, allow them to slowly cook in the oil before browning so they become sweet. They take about 10 minutes. For the best crispy fried shallots, slice your shallots thinly and evenly. Use a sharp chef’s knife or mandoline slicer.
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Cornish fruits de mer
Push the boat out this Christmas and serve your guests an extravagant fruits de mer platter, piled high with the best British seafood. Cornish chef Ben Palmer shows you how.
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Air fryer potato and smoked salmon canapés
The best canapés are the ones that look classy yet require minimal prep. These salmon-topped bites use tinned potatoes, a great, thrifty storecupboard standby. Made in an air fryer, they quickly become crispy little superstars.
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Giant seafood vol-au-vent
Debora says: “A pack of all-butter puff pastry is one of the wonders of the world when it comes to creating easy, impressive dishes. Use whatever fish and shellfish you like to create this mighty vol-au-vent – just use my quantities as a guideline. You’re guaranteed a ta-da moment when you bring it to the table. No flambéing required.”
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Crabby eggs en cocotte
A hidden base of crabmeat, crème fraîche and spinach awaits when you break into these baked eggs. You can prepare the crab mixture the night before and store it in the fridge, ready to make this special breakfast.
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Crispy chipotle chicken with cheesy polenta and jalapeño jam
Smoky, fiery, crispy chicken sits atop a rich bed of sumptuous cheesy polenta flecked with fresh coriander. The speedy jalapeño jam adds a hot and sweet touch of magic on top – a speedy alternative to hot honey.
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Crab crumpet rarebit with pickled walnut ketchup
Here, crab raises workaday welsh rarebit to the height of luxury. With the rich brown meat folded into the ale-spiked cheesy sauce and the delicately sweet white crab on top, this is a real treat to impress your guests.
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Clam and lemongrass fried rice
Use up leftover cooked rice with this fragrant seafood stir-fry, ready in 20 minutes. The lemongrass, chilli, garlic and onions pack a punch of flavour, while the clams make a simple meal feel extra special.
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Air fryer pumpkin with creamy beans, crispy chickpeas and sage
Have you tried pumpkin in the air fryer before? This gorgeous autumnal platter starts off with a bed of velvety bean purée, moves onto fantastically fudgy pumpkin wedges and finishes proceedings with crunchy sage-scented chickpeas. A brilliant plant-based side dish for all to enjoy.
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Crispy fish skin crackling
If you love pork crackling, crispy chicken skin or even seaweed thins, you’ll love our fishy crisps. These salty crackers are great as a snack or you can crumble them up as a seasoning or garnish.
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Socca (or farinata) with prawns, chickpeas and peppers
Debora Robertson shares her easy recipe for the Provençal chickpea flatbread, socca, This popular street-food snack is known as farinata in Italy, and can be enjoyed on its own or as a base for all sorts of toppings. How about juicy prawns, chickpeas and peppers?
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Air fryer pork chops
Pork chops are one of the most underrated pieces of meat out there – and an air fryer can cook them to perfection. The trick? A splash of water in the base turns your air fryer into a makeshift steam oven, ensuring tender, juicy pork with perfectly rendered fat.
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Sweet potato, chickpea and feta salad with tahini dressing
Soft roasted sweet potato, tangy feta and crunchy chickpeas combine in this knockout veggie salad. Drizzle it all in the dreamy tahini dressing for extra richness!
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Gamberi alla busara prawns with cherry tomato sauce
The joy of this dish – a classic of Venetian cuisine – comes in using your hands to eat the prawns. The prawn shells flavour the oil too, so don’t be tempted to use peeled! Serve with bread or as a sauce for pasta.
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Red cabbage, quinoa and avocado salad with peanut pesto
This vibrant vegan salad makes an exciting take-to-work lunch or colourful side dish. It’s a textured mix of crunchy red cabbage, nutty quinoa and creamy avocado, all drizzled in a herby peanut pesto.
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