- 1kg (2Ib) medium-sized DÃ©sirÃ©e potatoes, sliced into wedges (skins on)
- 60ml (4tbsp) olive oil
- 2 garlic cloves, crushed
- 1tbsp cornflour
- 1-2tsp smoked paprika, to taste
For the dip:
- 1 onion, halved and finely sliced
- 1â„2 bunch chives, chopped, plus extra
- 150g (5oz) sour cream
- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Toss the wedges with 3 tbsp of the oil and the garlic, season, and spread out in a roasting tin. Cover with foil and cook for 25 minutes.
- Remove the foil and sprinkle the potatoes with the cornflour and paprika. Roast for a further 35-40 minutes until browned and crisp at the edges, turning halfway through.
- Meanwhile, make the dip. Gently fry the onion in the remaining oil for 10 minutes until very soft. Increase the heat and cook, stirring, for another 5 minutes, until golden and crisp in places. Cool. Stir most of the chives, half the onion and a little seasoning into the sour cream. Scatter with the remaining caramelised onion and chives. Serve in a dipping bowl with the wedges.
- 4 tbsp. unsalted butter
- 1/3 c. hot sauce (such as Frank’s Red Hot)
- 1/3 c. crumbled blue cheese
- kosher salt
- 1/3 c. panko breadcrumbs
- 2 celery stalks, chopped
- 1/2 tsp. onion powder
- 2 garlic cloves, minced
- 1 egg
- 1/4 c. sliced scallions, plus more for garnish
- 1 lb. ground chicken
- extra-virgin olive oil
- Preheat oven to 425º. In a small saucepan over medium heat, add butter, hot sauce, blue cheese, and 1/2 tsp salt. Whisk until butter and cheese are melted and fully incorporated, 2 minutes. Remove from heat and let cool.
- Meanwhile, in a medium bowl, mix together breadcrumbs, 1/2 tsp salt, celery, onion powder, garlic, egg, and scallions. Add chicken and half of the hot sauce mixture and blend until combined. Do not over-mix.
- Brush a large cast-iron skillet with olive oil. Using an ice cream scoop or your hands, form 1″ meatballs and place in prepared skillet.
- Bake until lightly golden brown, 15 to 17 minutes.
- Warm remaining sauce and drizzle over meatballs, then sprinkle with scallions. Serve on toothpicks.
- 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 2 ounces all-purpose flour, approximately 4 1/2 cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
- Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
- 75g (3oz) Stilton or other blue cheese
- 100ml (3 1/2fl oz) soured cream
- splash Tabasco sauce
- handful chives, chopped, plus extra to serve
- Crumble three quarters of the blue cheese into a small bowl, then stir in the soured cream and mash together with a fork until combined.
- Stir in the Tabasco, to taste, and the chopped chives. To serve, crumble over the remaining blue cheese and top with a sprinkling of extra chives and some freshly ground black pepper.
- 1/2 cup sour cream
- 1/2 cup mild hot sauce, such as Frank’s
- 2 tablespoons whole milk
- One 8-ounce package cream cheese, at room temperature
- 1 cup chopped chicken (from about 1/2 rotisserie chicken)
- 1 tablespoon vegetable oil
- 8 ounces bacon (about 9 slices)
- 3 stalks celery, finely diced (about 1 cup)
- 1 1/2 cups shredded iceberg lettuce (from about 1/4 head)
- 2 medium carrots, shredded (about 1 cup)
- 1/2 cup store-bought blue cheese dressing
- 2 scallions, thinly sliced (about 1/4 cup)
- Tortilla chips, for serving
- Preheat the oven to 350 degrees F.
- Combine the sour cream, hot sauce, milk and cream cheese in a food processor and process until smooth. Toss the chicken and hot sauce mixture together in a bowl and spread with a spatula in the bottom of a glass 8-inch square baking dish. Cover the baking dish with foil and bake until warmed through, 25 to 30 minutes.
- Meanwhile, heat the oil in a large nonstick skillet. Add the bacon and cook over medium heat, turning a few times, until evenly browned, 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain; let cool, then crumble.
- Let the baking dish sit at room temperature, 10 minutes. Uncover the baking dish and scatter over the celery, then the lettuce, then the carrots. Drizzle with the blue cheese dressing and sprinkle with the bacon and scallions. Serve with the tortilla chips.
- 75ml (3fl oz) ketchup
- 100ml (3 1/2fl oz) barbecue sauce
- 1 tbsp hot pepper sauce
- 1.1kg pack chicken wings
- oil for greasing
- 2 spring onions, sliced on the diagonal
For the ranch-style dip:
- 200ml (7fl oz) soured cream
- 100ml (3 1/2fl oz) mayonnaise
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 2 tbsp chopped dill
- 1 garlic clove, crushed
- 1/2 tsp onion granules, optional
- In a large bowl, mix together the ketchup and barbecue sauce. Add the hot pepper sauce, to taste. Mix well.
- Add the chicken wings to the bowl and toss well to coat in the marinade. Cover and chill for at least 1-2 hours, or preferably overnight, to marinate.
- Preheat the oven to gas 6, 200ºC, fan 180ºC. Place the chicken wings on a well-greased baking tray and cook for 25-30 minutes, until the marinade is sticky and the chicken is cooked through.
- Meanwhile, to make the dip, mix together in a bowl the soured cream, mayonnaise, chives, parsley, dill, garlic and onion granules (if using). Top with some spring onions and serve in a dipping bowl.
- Serve the chicken on a platter and scatter over more spring onions.
- 1 can Pillsbury crescent dough
- 12 oz. andouille sausage, cut into 1″ pieces
- 1 egg, lightly beaten with 1 tbsp water
- 1/2 c. mayonnaise
- 4 tsp. Dijon mustard
- 1/2 tsp. Cajun spice mix
- 2 tbsp. chopped parsley
- Preheat oven to 375º. Line half a sheet pan with parchment paper, set aside.
- Cut each triangle of crescent roll dough into 3 smaller triangles. Place sausage on wide end of crescent dough triangle and roll until fully wrapped, exposing the cut ends.
- Place on sheet pan and brush lightly with egg wash. Bake until golden brown, about 10 minutes.
- Meanwhile, in a small bowl, combine mayonnaise, Dijon, Cajun spice mix and parsley. Serve warm with Cajun dipping sauce.
- Soft butter, for greasing the pan
- Flour, for dusting the buttered pan
- 4 large eggs
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 8 ounces melted butter (2 sticks)
- 1 1/4 cups cocoa, sifted
- 2 teaspoons vanilla extract
- 1/2 cup flour, sifted
- 1/2 teaspoon kosher salt
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.
- 200 g large raw prawns , from sustainable sources
- 1 tablespoon smoked paprika
- 1 tablespoon vegetable oil
- 250 g mature cheddar cheese
- 4 large flour tortillas
- 400 g black beans
- 4 tablespoons pickled jalapeÃ±os , plus extra to serve
- 2 tablespoons coriander , plus extra to serve
- sour cream and salsa , to serve
- In a small bowl, toss the prawns with the smoked paprika and some salt and pepper. Heat a small frying pan with 1 teaspoon of the oil. Sear the prawns for 1 minute each side. Remove, let cool and halve lengthways. Set aside.
- Spread half of the cheese over two tortillas. Drain the beans and roughly chop the jalapeÃ±os, then sprinkle over, along with the prawns. Finely chop the coriander, then divide between the tortillas, cover with the remaining cheese and top with the other tortillas.
- Divide the rest of the oil between two frying pans and place them over a low-medium heat. Brown the tortillas on one side for 3 to 4 minutes, until the cheese is melted and golden, taking care not to let them burn. Turn them over and cook for 3 minutes. If the pan is looking a little dry, add another tiny drizzle of vegetable oil.
- Once the cheese has melted, remove the quesadillas from the pan and cut each one into six triangles. Serve straight away, topped with a dollop of sour cream and salsa, the pickled jalapeÃ±os and coriander leaves
- 4 russet potatoes, scrubbed and dried thoroughly
- extra-virgin olive oil
- kosher salt
- 4 oz. bacon, cut into 1/4″ pieces
- 1 c. Grated Cheddar
- 1/2 c. sour cream
- 2 scallions, thinly sliced
- Preheat oven to 425º. Place potatoes in a dish and prick with a fork all over. Microwave on high for 5 minutes. Transfer potatoes to a rimmed sheet pan lined with parchment paper. Brush potatoes with olive oil and season with salt. Bake until tender, 10 to 15 minutes.
- Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp. Transfer bacon to a plate and reserve fat.
- When potatoes are cool, cut in half lengthwise. Using an ice cream scooper or spoon, remove skin, leaving a 1/4″ thick shell. Add skins back to the sheet pan and brush with bacon fat all over top and bottom. Bake until golden and crisp, 4 to 5 minutes on each side.
- Reduce oven temperature to 375º. Sprinkle cheddar over potatoes and bake until cheese is melty. Top with bacon, spoonful of sour cream, and scallions. Serve immediately.