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Bacon sandwiches with clementine ketchup
A bacon sarnie for breakfast is one of life’s true joys – especially if you got a little too merry at a party the night before. Keep a batch of this incredible clementine ketchup on hand in the fridge – it knocks anything red or brown out of the park. If you’ve ever had a marmalade and bacon sandwich, you’ll know just how well citrus works in the mix; the combination of fruity sharp-sweetness and salty bacon is divine.
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Slow-cooked chicken tinga tacos with pickled onions
Chicken thighs are slow-cooked with ancho chillies and chipotle paste until pull-apart tender and infused with all their spicy flavour. Shred the meat and then use to top soft tortilla wraps along with the homemade pickled onions and lots of soured cream.
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Roasted Brussels Sprouts with Ham
Here’s how we roast Brussels sprouts to be crispy on the outside and tender inside. Our easy two-part method guarantees the best roasted Brussels sprouts. The ham is optional and can be left out or substituted for turkey, bacon, turkey bacon, or tofu. If you use bacon, we suggest rendering some of the fat first instead of adding raw bacon to the tops of the sprouts. This way, you can use some of the rendered bacon fat instead of the olive oil called for in the recipe.
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Strawberry cream cheese sandwiches
Try serving these dainty strawberry sandwiches as part of a birthday party spread or at afternoon tea alongside classic cucumber sandwiches.
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Easy Lemon Baked Chicken Breasts
For the best, juicy, and tender lemon baked chicken breasts remember these three things: marinate first, bake loosely covered, and use a meat thermometer. Before baking in the oven, we marinate the chicken breasts in a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley. If you’re short on time, marinate as close to an hour as you can. If you’re flexible, go for a whole two hours. And since we want to keep things safe, it’s best to marinate the chicken in the refrigerator (no matter how long you do it for).
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Chicken schnitzel open sandwiches
A quick and easy chicken sandwich recipe ideal for a midweek meal.
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Za’atar-spiced lamb tacos
Let the oven do most of the work for John Gregory-Smith’s slow-cooked lamb tacos, made with Welsh lamb shoulder (in season between August and November). Then, simply dress soft tortilla wraps with pickled red onions, yogurt and fresh pomegranate seeds.
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Perfect Herb Stuffing
We love this classic herb stuffing recipe made with bread! It is especially good served with chicken and turkey. This is an excellent Thanksgiving stuffing recipe. For the best stuffing, use our homemade garlic croutons. They are easy to make. If you do not wish to use croutons, tips are provided below the recipe for using plain bread.
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Japanese style oyster poboy sandwiches
Our version of po’ boys – sandwiches made with fried bits of meat or seafood – uses oysters and takes thing in a more easterly direction.
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Easy Balsamic Vinaigrette
Homemade balsamic vinaigrette is a staple recipe in our house. We like vinegary dressings and use twice as much olive oil as vinegar. To make a less vinegary dressing, add more olive oil to taste. I like to add a little sweetener to the dressing. Maple syrup or honey is lovely, or add a little fruitiness with your favorite jam (strawberry jam is especially good). If you are using a thicker balsamic vinegar or one that is aged, it may already taste more sweet, so you may not need to add sweetener.
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Roast beef tray sandwiches
Easy traybake bread, a British take on focaccia with condiments and some of the filling niftily built in, is the basis for these chunky roast beef sandwiches. They’re a fun way to serve a crowd.
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Weeknight Spaghetti Sauce
We’ve made this easy homemade spaghetti meat sauce countless times and are always happy that we did. The sauce starts with a base of ground meat. We love keeping the sauce on the leaner side and use ground turkey, but any ground meat like beef, sausage, pork, chicken, and lamb will work.
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Crispy halloumi and tartare sauce sandwiches
Meet your new favourite doorstopper sarnie. Slather thick white bread with homemade tartare sauce and top with fried halloumi.
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White Wine Seafood Stew with Fennel
We love this simple, light fennel-infused seafood stew recipe. If you have the time, make your seafood stock. It’s much quicker than chicken stock and makes this stew extra special. Our homemade fish stock below makes about 10 cups. You will need 4 cups for the stew. The stock can be made in advance and refrigerated for up to 2 days or frozen for several months.
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Pork schnitzel sandwiches with parmesan mayo
Take crisp, golden pork schnitzel, sprinkle with parmesan, then slather with parmesan mayo and stuff into ciabatta. Sandwich heaven!
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Our Favorite Steak Marinade
This easy steak marinade is a surefire way to enhance the natural flavors of your steaks. We highly recommend our homemade steak seasoning, but you can substitute your favorite store-bought seasoning blend. This marinade has a unique quality often referred to as “mud” due to its thicker consistency, which allows it to cling lovingly to your steaks.
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