Indian-style baked chicken
“Whatever the weather, a little spice is always welcome.
With some adult supervision you can make your own Indian-inspired marinade to use on chicken thighs and drumsticks – these cheaper cuts of chicken are packed with flavour and, best of all, easy to eat with your fingers! Serve with salad and flatbreads, and let everyone help themselves.
“This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat. ”
Cuttlefish curry with chickpeas & spinach
“Cuttlefish is perfect for a curry, because it readily takes on the spicing and responds well to slow cooking; this is especially true of bigger cuttles. I’ve used curry powder here for convenience, but you can grind and mix your own spices if you prefer.
Cachaça roasted chicken with cassava chips
“We’ve taken cachaça, the sugar cane spirit you get in your caipirinha cocktails, and used it to marinate a chicken. With nutty cassava chips on the side, it’s the ultimate South American take on your Sunday roast. ”
Gluten-free Yorkshire pudding
“There are three secrets to successful gluten-free Yorkshire pudding: sweet rice flour, allowing the batter to rest, and getting the fat in the tin to smelting temperature.
“More closely resembling naan than a true flatbread, this has a pillowy, soft texture, thanks to the beaten egg white and baking powder. It’s great for mopping up juices from curries and stews.
Beef cheeks in red wine
“Take the pressure off on the big day with this slow-cooked cut – it takes minimum effort but delivers a divine, melt-in-the-mouth texture. ”
“Celebrating one of the most affordable veg out there – the humble red cabbage – this is a really delicious, classic veg dish. Wonderful as it is hot, I also love it cold, almost like a salad, with meat and cheese, so embrace those leftovers. ”