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Tag Archives: chicken
  • Posted on August 4, 2016

    International Beer Day

    August 5th is International Beer Day which of course calls for a suitably beery recipe for this week’s Recipe for the Weekend. Naturally we turned to Mark Dredge and his latest book, Cooking With Beer and he did not let us down. This recipe takes the very British idea of Lager and Lime and gives it an international twist. Enjoy!


    Lager and lime is a curious British combination which is quite literal: it’s a pint of lager with a dash of lime cordial in it. This takes that concept and turns it into a Mexican-inspired dish of lager-and-lime-brined chicken, topped with salsa and wrapped in beer tacos – the recipe for these is great for small tacos or larger tortillas. This is also a great recipe to use up any unwanted lager that you might happen to have in the fridge.

    SERVES 4


    400g chicken thighs, skinned, boned and diced

    1 bottle of lager

    300ml water

    Juice of 3 limes

    3 tablespoons sugar

    3 tablespoons salt

    12 coriander seeds

    12 black peppercorns

    4 garlic cloves, roughly chopped

    4 chillies, roughly chopped

    Plus, to cook: Salt, black pepper, some cayenne pepper (optional), and 1 whole lime (halved)


    250g masa harina flour

    Pinch salt

    330ml lager


    2 ripe avocados, peeled and stoned

    100g sweetcorn

    2 tablespoons lager

    2 teaspoons salt

    Juice of ½ lime

    1 green chilli pepper, finely diced

    TO SERVE: 50g goats’ cheese and some fresh coriander


    In a large, sealable plastic container, mix the lager, water and lime juice to make a brine. Add the sugar and salt, stirring until everything is combined and then add the rest of the ingredients. Place the chicken in the brine, put the lid on the container and keep in the fridge for up to 24 hours.

    Preheat the oven to 425°F/220°C/Gas 7. Remove the thighs from the brine and pat them dry with some paper towel. Add extra seasoning and some cayenne pepper if you like your tacos hot. Place the thighs on a baking tray, along with the lime halves so that they caramelize and cook for approximately 30 minutes. You can also cook the chicken thighs on a barbecue.


    Mix the masa harina flour and salt in a bowl. Add the lager and mix into a smooth dough with a clay-like consistency. Leave to rest for 15 minutes and knead again.

    Divide the dough into small balls (you should get about 10-12). Flatten the balls of dough until they are about 1/8in (3mm) thick. A rolling pin works fine for this unless you have a tortilla press. Either way, place the dough balls between two pieces of clingfilm when flattening them.

    Cook the tacos in a dry frying pan over a medium-high heat for about 30 seconds on each side. Place in a warm over until needed.


    Chop the avocado into 1cm cubes. In a small bowl, mix the avocado with the sweetcorn, lager, salt, lime and chilli pepper and place in the fridge until ready.

    To serve, place a chicken thigh in a soft taco, top with some avocado salsa and add goats’ cheese and a few leaves of fresh cilantro.

    Cooking With Beer by Mark Dredge is available here.


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with chicken, savoury, Mark Dredge, craft beer, beer, recipe for the weekend, Mexican, 2016

  • Posted on May 27, 2016

    National BBQ Week jerk chicken

    Happy Friday! Not only is it very nearly the Bank Holiday weekend, National BBQ Week is also starting tomorrow. So it seems only just and right that we share a BBQ recipe this weekend. We’re sending you off to the Caribbean with this Jerk Chicken recipe from 101 BBQ and Grill Recipes, but if you’ve got any veggies attending your bbq this weekend, make sure you check out this fab veggie burger recipe too!

    Jerk Chicken with lime and caramelized pineapple

    For this recipe, we need to first neck a pint of Malibu, then close our eyes and imagine ourselves on the sun kissed island of Jamaica where we’re going to be eating some delicious jerk chicken. Keep imagining and watch as the meat is cooked and smoked over a fire of pimento wood, giving the chicken a very distinctive taste. Now open your eyes, drink some more Malibu, get up off your ass and go cook this recipe.


    2 teaspoons ground allspice

    1 tablespoon black peppercorns

    1 teaspoon grated nutmeg

    1 teaspoon ground cinnamon

    1 teaspoon sea salt

    3 Scotch Bonnet chillies, chopped

    10 spring onions/scallions, chopped

    ½ onion, roughly chopped

    4 garlic cloves, sliced

    5 cm/2 inches of fresh ginger, peeled and chopped

    small bunch of fresh thyme, chopped

    4 fresh bay leaves, torn

    2 tablespoons molasses (maple syrup or treacle can also work)

    80 ml/⅓ cup freshly squeezed lime juice

    80 ml/⅓ cup sunflower oil

    1 tablespoon dark rum


    4 free-range chicken breasts, skin on

    150 ml/⅔ cup marinade

    1 lime, ½ thinly sliced and ½ freshly squeezed

    1 tablespoon dark rum

    1 teaspoon dark soy sauce

    1 teaspoon dark brown sugar

    ½ pineapple, peeled, cored and cut into wedges

    groundnut oil, for greasing (optional)

    A salsa of your choice, to serve

    rice salad, to serve

    Serves 4

    For the marinade, toast the ground allspice in a hot, dry, heavy-based saucepan over medium heat. When it is ready, it will release a strong aroma. Grind the allspice and peppercorns with a pestle and mortar or a spice grinder until they become quite powdery.

    Blend all the ingredients together in a food processor to form a smooth, thick paste. Place in a clean, airtight container and refrigerate. The flavour of the marinade will improve over time.

    Put the chicken in a bowl and cover with the Jamaican jerk marinade. Make sure the chicken is thoroughly coated, then cover and marinate in the refrigerator for at least 2 hours; overnight is ideal.

    Remove the chicken from the marinade (reserve the marinade). Gently lift the edge of the skin on each chicken breast, creating a small pocket against the flesh. Take 1–2 thin slices of lime (1 for a small piece of chicken, and 2 for a large) and slide these under the skin. These will caramelize during cooking.

    On the barbecue/grill, over medium heat, the chicken should take about 10 minutes each side; the juices in the middle should run clear. Baste with the marinade several times during cooking. Please note that this marinade was in contact with uncooked chicken, so always allow 5–10 minutes between the last time you baste and the end of cooking to ensure the marinade itself is thoroughly cooked.

    Mix the lime juice, rum, soy sauce and sugar in a bowl and add the pineapple wedges. Mix to coat thoroughly. Remove the wedges from this mixture, paint with a little groundnut oil and place on the barbecue to lightly and evenly char.

    Serve the chicken with the caramelized pineapple, salsa and a rice salad.

    101 BBQ & Grill recipes by Dan Vaux-Nobes is available here. 101 Vegetarian Grill & BBQ Recipes is available here.

    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with chicken, savoury, bbq, recipe for the weekend, 2016

  • Posted on November 23, 2015

    Miranda's Turkey Tips!

    The centre-piece of most British and American Christmas and Thanksgiving tables, the Roast Turkey is a stalwart of our celebration food today but did you know that turkeys were first domesticated in Central and South America? In her latest book, Modern Meat Kitchen, Miranda Ballard shares the quintessential Roast Turkey recipe, with everything you’ll need to ensure a juicy roast. You can download our Roast Turkey recipe card, and make sure you’re subscribed to The Pantry as we’ll be sharing lots of recipes and ideas for all the trimmings in the coming weeks – you can subscribe here. Thanksgiving is just around the corner, and Christmas will follow quickly after, so we chatted to Miranda to get her top Turkey tips on making the most of your roast!

    A Turkey Crown is a great option for a smaller gathering. The smallest free range whole turkey will still be over 4kg, enough for 8 people, so it’s a lot of leftovers for two or four people. However, it’s better value to order a whole turkey and remove the legs yourself – just follow the principles Miranda shows in her How to Portion a Chicken video over on The Pantry YouTube Channel. You could then pop the legs in the freezer to have roast turkey legs another time or debone and dice them to make a casserole or stir fry.

    You might have heard of brining a turkey - basically soaking it in a salted and seasoned tub of water overnight. A really well-farmed bird should never dry out, even with the most basic attention to roasting it, but if you want to really ensure that it’s as moist as you can possibly make it, brining is a good idea. Just find something big enough (some people use the sink - or bath!) and fill with water, two large handfuls of salt and then as much seasoning as you like - bay leaves, thyme, rosemary, garlic, juniper, black pepper, mustard seeds, cloves... You can add red wine or port too. Just chuck it all in, soak the turkey overnight and then shake dry before stuffing/roasting.

    The Bronze turkey has become very popular in the UK in the last 10 years. This is partly because of the increased awareness and value of free range farming. The traditional white turkey actually prefers to stay indoors, very rarely venturing out even if the barn doesn’t have side walls, whereas the bronze turkey likes to roam and explore and behave more ‘free range’. Just ask your turkey supplier - “did it eat what it wanted to eat and do what it wanted to do?”

    And if that wasn’t enough turkey for you, we recommend you give this a watch! If you gobble at a turkey, it’ll gobble back. We know you laughed too!

    Modern Meat Kitchen by Miranda Ballard is available here, and don't forget to sign up to The Pantry for more festive foodie ideas and recipes!

    This post was posted in Featured, Interviews, News, Recipes, UK, What's new and was tagged with christmas, chicken, homemade, savoury, video, 2015

  • Posted on August 28, 2015

    Recipe for the Weekend

    Get ready to party! With Notting Hill Carnival this bank holiday we just can’t wait to get into the carnival spirit. Whether you’re heading over to dance with the other fiesta folk or looking to feed your own party of hungry revelers these Jerk Wings, from Chicken Wings, are the perfect way to heat up your party! And if chicken's not your thing, then we also have these indulgent Mozzarella Cheese Sticks to brighten up your weekend.


    Jerk Wings

    These caramelized jerk chicken wings are spicy, juicy and very, very moreish, and the Cajun Remoulade Dipping Sauce makes the perfect accompaniment.

    Jerk Chicken Recipe

    1.8 kg/4 lbs. chicken wings, halved at the joints, tips removed

    1⁄2 onion, chopped

    35 g/1⁄2 cup spring onions/scallions, sliced

    7 garlic cloves, finely chopped

    4 habanero peppers, deseeded and chopped

    3 tablespoons chopped fresh thyme leaves

    2 teaspoons dried thyme

    2 tablespoons kosher/ flaked salt

    1 tablespoon freshly ground black pepper

    1 tablespoon ground allspice

    1 teaspoon ground cinnamon

    2 teaspoons ground cumin

    1 teaspoon chilli powder

    1 teaspoon freshly grated nutmeg

    4 tablespoons vegetable oil

    5 tablespoons soy sauce

    3 tablespoons brown sugar


    Take out

    120 ml/1⁄2 cup freshly squeezed lime juice


    Cajun Remoulade Dipping Sauce:

    500 g/2 cups mayonnaise

    2 tablespoons Homemade Ketchup

    2 tablespoons English mustard

    1 tablespoon chopped fresh flat-leaf parsley

    1 tablespoon cayenne pepper

    1 tablespoon freshly squeezed lemon juice

    2 teaspoons prepared horseradish

    3 garlic cloves, finely chopped

    1 teaspoon Worcestershire sauce

    1 teaspoon celery salt

    1 teaspoon paprika

    Serves 4–6


    Put the onion, spring onions/scallions, garlic, habanero peppers, fresh and dried thyme, kosher salt, black pepper, allspice, cinnamon, cumin, chilli powder, nutmeg, vegetable oil, soy sauce, brown sugar and lime juice in a blender and blend until the marinade is completely smooth.

    Place the chicken in a large bowl, pour the marinade over and toss to coat completely.

    Cover the bowl with clingfilm and marinate in the refrigerator overnight or for at least 8 hours.

    Preheat the oven to 230ºC (450ºF) Gas 8. Line 2–3 baking sheets with foil and grease with

    cooking spray or vegetable oil.

    Place the chicken on the baking sheets and reserve the marinade left in the bowl. Bake in the preheated oven for 25 minutes.

    Brush half the reserved marinade over the chicken and turn the wings over. Bake for a further 15 minutes.

    Turn the chicken again and brush on the remaining marinade. Bake for a further 10–15 minutes until the chicken is tender and caramelized and the juices run clear when the thickest part is pierced to the bone. Rest the wings on the baking sheets for 5 minutes before transferring to a serving platter.

    Cajun Remoulade Dipping Sauce

    Combine all ingredients in a blender or food processor. Refrigerate before serving.


    Deep Fried Mozzarella Sticks

    Warm, crispy, gooey cheese sticks are a great companion to chicken wings. Serve these mozzarella sticks with an array of the dips or sauces in this book.


    Mozzarella Sticks

    2 eggs, beaten

    120 g/1 1/2 cups Italian-seasoned breadcrumbs or breadcrumbs with a tablespoon of Ranch


    1/2 teaspoon garlic salt

    80 g/ 2/3 cup plain/ all-purpose flour

    40 g/1/3 cup cornflour/ cornstarch

    450-g/1-lb. bag of mozzarella cheese sticks

    vegetable oil, for frying

    Serves 4–6


    In a small bowl, mix the eggs with 60 ml/1⁄4 cup water.

    In a separate, medium bowl, mix the breadcrumbs and garlic salt. In another medium bowl, mix the flour and cornflour/cornstarch.

    Preheat the oil in a deep fryer set to 180ºC (350ºF).

    One at a time, coat each mozzarella stick in flour, then egg and then breadcrumbs. Fry for about 30 seconds until golden brown. Drain on paper towels before serving.

    Find out more about Chicken Wings by Carol Hilker here.

    Chicken Wings by Carol Hilker

    This post was posted in Featured, Recipes, UK and was tagged with party, chicken, savoury, recipe for the weekend, cheese, 2015, mozzarella, carnival, Notting Hill, chicken wings

  • Posted on August 7, 2015

    Recipe for the Weekend

    Happy International Beer Day! With the forecast looking promising this weekend we hope you'll all be opening something cold and delicious. This Punk Ass Chicken recipe from Beer and Food by Mark Dredge combines our love of juicy chicken and smooth beer for a brilliant result if we do say so ourselves! You can even tick all the summer-style boxes this weekend and cook it on the barbecue. Job done!

    Punk Ass Chicken recipe from Beer and Food by Mark Dredge

    Punk Ass Chicken

    Often known as Beer Can Chicken, this recipe is always going to be in a beer and food book for a few simple reasons: it’s awesome, it’s outrageous, and it’s a lot of fun. Although classically a BBQ recipe, I don’t know anyone with a BBQ big enough to cook a whole chicken like this, plus this works fine in most regular ovens.

    I have identified four issues to overcome in order to make this recipe. This first is choosing the beer. You can use any you wish – I like Brewdog Punk IPA because Punk Ass Chicken is a cool name - but make it a good one because some of the beer’s character will permeate the chicken. IPA, Stout, Saison, and Fruit Beer are all good choices. The second issue is actually putting the can inside the chicken. This is not a glamorous job, especially if you’ve already seasoned and oiled the bird, but the good news is that, like a forefinger and a nostril, a beer can is exactly the same size as a chicken’s butt. The third problem is making sure it doesn’t fall over. I have no useful tips for this except that if you see it leaning to one side, then you’d better catch it before it falls (because it will fall). The fourth problem is getting the can out at the other end of the cooking because the chicken and the can, plus the beer still in the can, are very hot, so be careful.

    1 Whole chicken

    1 Can of beer

    Olive oil

    Selection of seasoning, herbs, and spices (salt and freshly ground black pepper are essential, the rest are down to you—I like to use garlic, fresh thyme, and paprika, but you can also go with chilli/chile powder, curry powder, or other spices)

    SERVES 4-6

    1. Remove all the shelves from the oven apart from the lowest one. Preheat the oven to 400°F/200°C/Gas 6. Place a baking tray in the oven for the chicken to sit on.

    2. Now open the can of beer and approach the bird... Rub the oil, seasoning, herbs, and spices over the bird, plus some of the beer if you wish. I also like to add some garlic cloves and thyme inside and under the skin of the chicken and to the baking tray.

    3. Pour half of the can of beer into a glass. (You can also use this “spare” half can of beer as a brine if you want to start your recipe preparation earlier.) Now, try to push the can inside the chicken—you may need some help with this. Once the can is secure, stand the chicken up and balance it on the baking tray (at this point it may look very sorry for itself, but it’ll soon look incredible). Close the oven door and cook for around 11/2 hours, depending on the size of the bird.

    4. I love this dish served with a plate of fries and some coleslaw or salad. Have a cold beer on the side. It really doesn’t matter which one.

    Beer and Food by Mark Dredge

    Beer and Food by Mark Dredge showcases the finest food and the best craft beers in the world. Find out more here.  Mark's new book The Best Beer in the World is published in October. Find out more here.

    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with chicken, drinks, savoury, Mark Dredge, craft beer, beer, recipe for the weekend, 2015, Beer and Food

  • Posted on February 16, 2015

    Spectacular Pancakes for our favourite day in Feb!

    We’re only hours away from our favourite day in February (in fact, one of our favourite days all year!) and couldn’t help but share a couple of recipes. Yes, we'll probably all enjoy making the classic lemon and sugar combo tomorrow (or a cheese and ham variety if you’re feeling slightly savoury!), but imagine if you could push the pancake boundaries and make something truly spectacular (and we don’t mean a pile of failed flips, drowned in syrup or attacked with Nutella!)… Imagine you could make a magnificent meal with your flipping successes and a scrumptious dessert to finish off, all with the fantastic family favourite, the humble pancake.

    And where else do we turn for such tasty inspiration? Hannah Miles and her irresistible book of recipes from the griddle; Pancakes, Crêpes, Waffles & French Toast. You might remember our excitement about this lovely book last year, so this time we’ve picked another couple of pancake plates for you to make; super savoury creamy chicken crêpes and Hannah’s comfortingly sweet rhubarb and custard crêpes. Happy flipping folks!

    creamy chicken crêpes

    As a child, savoury crêpes really didn’t cut it for me! All I wanted was lemon and sugar or maple syrup. As an adult I am a complete convert. The crispy crêpe here acts as a delicious case for the creamy chicken.

    140 g/1 cup plain/all-purpose flour

    1 egg and 1 egg yolk

    2 tablespoons melted butter, cooled, plus extra for frying

    300 ml/1 ¼ cups milk

    sea salt and freshly ground black pepper, to taste



    250 ml/1 cup white wine

    1 large carrot, peeled and chopped

    1 leek, rinsed and sliced

    1 onion, peeled and halved

    2 bay leaves

    1 teaspoon peppercorns

    1 medium whole chicken (approx. 1.2-kg/ 21⁄2-lb), rinsed



    50 g/3 ½ tablespoons butter

    1 onion, peeled and finely chopped

    250 g/4 cups chestnut mushrooms, quartered

    2 tablespoons cornflour/cornstarch

    400 ml/12⁄3 cups double/heavy cream

    1 tablespoon wholegrain mustard


    a large frying pan/skillet, griddle or crêpe pan/machine

    a crêpe swizzle stick (optional) 

    Serves 8

    Begin by preparing the filling. Put the wine, carrot, leek, onion halves, bay leaves and peppercorns in a large saucepan or pot and add the whole chicken. Fill the pan with cold water so that the chicken is completely covered. Put the pan over a medium heat and poach the chicken for 1 hour until cooked through. Remove the chicken from the pan. Pass the stock through a sieve/strainer over a bowl, discarding the vegetables, and leave to cool.

    Once cool, remove the chicken skin, pull the chicken meat from the bones and cut into bite-sized pieces. Discard the bones and skin. Store the cooked chicken and stock in the refrigerator until needed.

    For the sauce, melt the butter in a frying pan/skillet set over a medium heat, then add the onion and cook until translucent and lightly golden brown. Add the mushrooms to the pan and cook for 3–5 minutes until soft.

    Sift the cornflour into the pan over the mushrooms and stir well. Cook over the heat for a few minutes then add the cream and 200 ml/3⁄4 cup of the reserved chicken stock. Season with salt and pepper and simmer until the sauce thickens. Add the mustard and chilled chicken and stir well to coat everything. Set aside to cool.

    To make the crêpe batter, put the flour, egg and egg yolk and melted butter in a large mixing bowl and season with salt and pepper. Whisking all the time, gradually add the milk until you have a smooth and runny batter. Cover and put the batter in the refrigerator to rest for 30 minutes.

    When you are ready to serve, remove the batter from the refrigerator and stir gently. Put a little butter in a large frying pan/skillet set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle some of the rested batter into the pan and quickly spread the batter out very thinly. You can do this either by tilting the pan, or, for best results, use a crêpe swizzle stick. Cook until the top of the pancake is set then turn over carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. Keep the crêpes warm while you cook the remaining batter. Reheat the chicken filling, then spoon it onto one half of each crêpe. Fold the crêpe in half and then half again. Serve immediately with a simple green salad.

    rhubarb and custard crêpes

    Tangy, pink rhubarb and creamy custard perfectly complement each other. This combination makes a great pancake filling with lashings of homemade custard to pour over. You can make both the rhubarb and custard in advance and cook the pancakes just before serving.

    140 g/1 cup plain/all-purpose flour, sifted

    1 egg and 1 egg yolk

    2 tablespoons melted butter, cooled, plus extra for frying

    15 g/1 heaped tablespoon caster/granulated sugar

    a pinch of salt

    300 ml/1 ¼ cups milk

    icing sugar/confectioners’ sugar, to dust



    800 g/20 sticks pink rhubarb, ends trimmed

    2 tablespoons caster/granulated sugar

    120 ml/ ½ cup water



    4 egg yolks

    80 g/ ½ cup caster/granulated sugar

    2 level tablespoons cornflour/corn starch, sifted

    1 vanilla pod/bean, halved and seeds removed (see Note)

    300 ml/1 ¼ cups double/heavy cream

    250 ml/1 cup milk


    an ovenproof dish, greased

    a large frying pan/skillet, griddle or crêpe pan/machine

    a crêpe swizzle stick (optional)


    Makes 10


    Begin by preparing the roasted rhubarb. Preheat the oven to 170ºC (325ºF) Gas 3. Put the rhubarb in the prepared ovenproof dish. Sprinkle with the sugar and pour over the water. Bake in the preheated oven for 30–40 minutes until the rhubarb is soft but still holds its shape.

    To make the crêpe batter, put the flour, egg and egg yolk, melted butter, caster/granulated sugar and salt in a large mixing bowl. Whisking all the time, gradually add the milk until you have a smooth and runny batter. Cover and put the batter in the refrigerator to rest for 30 minutes.

    While the batter is resting, make the custard. Place the egg yolks, sugar and cornflour/corn starch in a mixing bowl and whisk until very light and creamy. Set aside. Put the prepared vanilla pod and seeds (see method below) in a  saucepan or pot with the cream and milk set over a high heat. Bring to the boil and then, whisking continuously, pour the hot milk over the egg mixture.

    Whisk well and then return to the pan. Stir over a gentle heat for a few  minutes, until the custard starts to thicken. Remove the vanilla pod and leave to cool.

    Remove the batter from the refrigerator and stir gently. Put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle a small amount of the rested batter into the pan. Cook until the top of the crêpe is set then turn over very carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. Keep the crêpes warm while you cook the remaining batter in the same way.

    Fill each crêpe with a little custard and 2 sticks of roasted rhubarb, then roll up. Dust with icing sugar and serve with the remaining custard on the side.



    To prepare vanilla pods/beans for use in cooking, simply cut in half and run the back of a knife along the pod halves to remove the seeds. The pod can be used alone, with the seeds or seeds only. Once used, the pod can be washed, dried and then stored in a sterilized jar filled with caster/granulated sugar to make vanilla sugar.


    Pancakes, Crepes, Waffles & French Toast by Hannah Miles is available here.

    Have a great evening folks and we hope tomorrow is filled with all of your favourite flips!

    If you'rea  general foodie like us, why not take a look at our current range of food books and bestsellers.

    This post was posted in Featured, News, Recipes, UK and was tagged with chicken, eggs, savoury, Hannah Miles, 2014, pancakes, sweet, griddle, rhubarb, crepes, custard, flour, milk, butter

  • Posted on February 13, 2015

    Recipe for the Weekend: Anti-Valentine's Edition!

    For lots of folk, this weekend presents a challenge. Whether loved-up but not really into the whole V-Day malarkey, or fielding calls left right and centre about when exactly Lord Right is going to come knocking (thanks mum!) Valentine's Day isn't for everyone... But worry not! Our new book, Cooking For One is here to help. A perfect repertoire of recipes for one person, getting rid of fuss and waste, but also delicious and proof that solo dining needn’t be sad! So go on, treat yourself this weekend with this tasty Pad Thai!

    Chicken Pad Thai

    Spicy and satisfying, this streetfood favourite packs in all the flavours of Thailand. The shrimp paste adds a distinctive savoury depth to the dish, so don’t let its pungent aroma put you off. And don’t forget the squeeze of lime at the end for that essential tangy finish.

    75 g/3 oz. dried flat Thai rice noodles

    1 large garlic clove, crushed

    ½ large red chilli, deseeded and finely chopped, plus ¼ finely chopped, to serve

    ½ teaspoon shrimp paste (optional)

    ½ tablespoon vegetable oil, plus extra if needed

    1 skinless chicken breast, cut into 2-cm pieces

    1 tablespoon fish sauce

    1 egg, lightly beaten

    50 g/2 oz. beansprouts

    20 g/ ¾ oz. Chinese chives, cut into 4-cm/1.-inch lengths

    ½ tablespoon tamarind paste

    ½ tablespoon palm sugar or soft light brown sugar

    1½ tablespoons chopped roasted peanuts

    1 spring onion/scallion, green and light green parts only, thinly sliced on the diagonal

    a squeeze of fresh lime juice

    1 tablespoon roughly chopped coriander  leaves

    lime wedges, to serve

    a food processor or mortar and pestle

    Serves 1

    Put the noodles in a large heatproof bowl and cover with boiling water. Soak for 20 minutes, or until softened but not cooked through. Drain well.

    Meanwhile, put the garlic, chilli and shrimp paste, if using, in a pestle and mortar and grind until you have a rough paste. Alternatively, blitz in a food processor with a little water.

    Heat the oil in a wok or large frying pan/skillet until very hot. Add the paste and fry over high heat for 1 minute, or until fragrant. Season the chicken with ¼ tablespoon of the fish sauce and add to the wok. Stir-fry for 4 minutes, or until just cooked through. Remove the cooked chicken from the wok and set aside.

    Heat another ¼ tablespoon oil in the wok, if necessary. When hot, pour in the beaten egg. Leave the bottom to set, then break up with a spoon to get softly set scrambled egg. Return the chicken to the wok with the drained noodles, beansprouts and Chinese chives. Stir well.

    Meanwhile, combine the remaining fish sauce with the tamarind paste and palm sugar, then add to the wok with half the peanuts. Stir-fry for 2–4 minutes, or until the noodles are tender. You may need to sprinkle in a little water if the noodles look too dry. Stir in the spring onion/scallion and lime juice.

    Taste and add more fish sauce if you think it needs it.

    Transfer the pad Thai to a serving plate, garnish with the chopped coriander/cilantro, chilli and remaining peanuts and eat immediately with lime wedges for squeezing.

    Cooking for One is available here.

    Have a fab weekend everyone!

    This post was posted in Featured, Recipes, UK, What's new and was tagged with chicken, Thai, Valentines Day, savoury, recipe for the weekend, noodles, 2015, cooking for one

  • Posted on October 10, 2014

    Recipe for the Weekend

    Autumn has definitely arrived, and she’s brought with her flurries of leaves, shiny conkers and some rather unwelcome showers. So we’re very much looking forward to a cosy weekend, with perhaps a blustery walk in the park if the rain stays away. Simple and warming, this delicious casserole will be the perfect post-walk fare and it’s taken from our new title, A Gourmet Guide to Oil and Vinegar by Ursula Ferrigno. And don’t forget that you can enter our twitter competition to win a copy of this beautiful book.


    Nonna Ferrigno’s Chicken Casserole

    This recipe is revisited so frequently in my home, not just for its taste, but also for its ease of cooking. It is tasty, satisfying and also a one-pot meal, which is very useful for time-short mums. I have experimented over the years with various combinations, sometimes using smoky bacon, lardons or pancetta. All these are good variations, but not necessary.

    Sea salt and freshly ground black pepper

    2 tablespoons Italian ‘00’ flour

    8 chicken thighs, bone and skin on or off, depending on your preference

    3 tablespoons olive oil

    2 celery stalks, finely chopped

    1 medium carrot, diced

    1 red onion, diced

    150g chestnut/cremini mushrooms, coarsely chopped

    1 garlic glove, crushed

    3 tablespoons white wine vinegar

    2 sprigs rosemary, leaves finely chopped

    1 teaspoon dried mixed herbs

    3 bay leaves

    6 tablespoons Italian passata/strained tomatoes

    6 medium potatoes, peeled and quartered (not too small)

    Handful flat leafed parsley

    To serve:

    Focaccia or crusty bread

    Serves 8

    Add a little salt and pepper to the flour, and coat the chicken in it.

    Heat a flameproof casserole dish, add the olive oil and heat gently. Add the chicken, cook until coloured and remove. Add more oil if necessary and add the celery, carrot, onion, mushroom and garlic. Cook for 5 minutes until lightly golden. Add the chicken, vinegar, 500ml water, herbs, passata and potatoes. Season with salt and pepper.

    Simmer for 45 minutes, checking that the casserole is not drying up and stirring it periodically.

    Garnish with parsley and serve with focaccia or crusty bread to mop up the juices.


    A Gourmet Guide to Oil and Vinegar by Ursula Ferrigno is available here.

    Have a lovely weekend, and don't forget to enter our competition!

    This post was posted in Competitions, Featured, Recipes, UK, What's new and was tagged with olive oil, chicken, casserole, Comfort Food, recipe for the weekend, 2014, Oil, Vinegar, A Gourmet Guide to Oil and Vinegar, Ursula Ferrigno

  • Posted on May 8, 2014

    Recipe for the Weekend

    The weather may not be screaming out for a barbeque just yet with the ups and downs of sun and grey clouds, but we certainly are! As we hit May it seems almost obligatory to think about recipes for the barbeque (though it is worth noting that this can be cooked indoors too!) So we just wanted to share this amazing jerk chicken recipe for this weekend from the new book, Dirty Food by Carol Hilker; an absolute treasure if you love a good burger or a delicious box of street food and fancy cooking these decadent dishes yourself!

    jerk chicken

    There’s chicken, and then there’s marinaded, grilled, perfectly spiced, finger-lickin’ chicken. This is that kind of chicken and its perfect partner has got to be Island-style Mac ‘n’ Cheese (recipe in the book).

    1 tablespoon ground allspice

    1 teaspoon dried thyme

    11/2 teaspoons cayenne pepper

    11/2 teaspoons ground black pepper

    11/2 teaspoons dried sage

    3/4 teaspoon ground nutmeg

    3/4 teaspoon ground cinnamon

    1 tablespoon sugar

    4 tablespoons olive oil

    4 tablespoons soy sauce

    175 ml/3/4 cup white vinegar

    125 ml/1/2 cup orange juice

    freshly squeezed juice of 1 lime

    1 Habanero or Scotch Bonnet chilli/chile pepper, deseeded and finely chopped

    3 spring onions/scallions, finely chopped

    120 g/1 cup onion, finely chopped

    10 garlic cloves, minced

    4–6 chicken breasts, or a whole chicken cut into pieces (skin leſt on)

    charcoal grill or barbecue

    serves 4

    Combine the first 8 ingredients in a large bowl.

    Combine the olive oil, soy sauce, vinegar, orange juice and lime juice in a large measuring cup or small bowl. Slowly add the spice mixture, whisking it in until incorporated. Add the chilli/chile pepper, spring onions/scallions, onions and minced garlic and stir to finish the marinade.

    Spread the marinade all over the chicken pieces.

    Place in a large resealable plastic bag and seal tightly. Refrigerate and marinate overnight, or for at least 4 hours.

    When ready to cook, heat up either a barbecue or a charcoal grill.

    Grill the chicken for about 6 minutes per side, brushing on more of the marinade while cooking and making sure that the marinade is well cooked (it will have been in contact with the raw chicken for several hours). Test if the chicken is cooked through by sticking a skewer in the thickest part – if the juices run clear, it is ready. Bring the leſtover marinade to a fast boil for at least 4 minutes and serve as a dipping sauce.


    Dirty Food by Carol Hilker is available here.

    Have a great weekend everyone and happy cooking!

    This post was posted in News, UK, What's new and was tagged with chicken, street food, recipe for the weekend, barbeque, 2014, Dirty Food, grill

  • Posted on October 11, 2013

    Recipe for the Weekend

    Well it's Friday and what an exciting week it's been, with London Cocktail Week, Frankfurt Book Fair and a fantastic collection of our autumn titles hitting the shelves yesterday. One of these books inspired a Sandwich Day in the office on Tuesday and we have to admit that sandwiches have been on our mind ever since!

    At the launch of the book, 101 Sandwiches, the guests (and us!) were lucky enough to taste some of Helen Graves’ amazing creations and so we thought we would share one of these recipes with you! It might not be the barbeque season, but Helen’s evening proved that a good sarnie, some good company and a little optimism about the weather is all you’ll ever need for a good time! So this weekend you might want to hunt some jumpers out (and maybe the big umbrella!) and have a go at this… truly one of the tastiest chicken sandwiches you’ll ever make!

    Jerk Chicken Sandwich with Pineapple Salsa

    The cornerstone flavors of jerk are allspice berries, Scotch bonnet chilies, and thyme. It must be cooked on a BBQ, preferably a “jerk drum,” and there should be plenty of smoke. It's fun to soak some allspice berries in water and chuck them into the coals; this creates a beautifully scented smoke and a bit of food theater for guests if nothing else.

    Makes 4


    11/2 tbsp allspice berries, ground to a powder

    1/4 cup (55g) dark brown packed (muscovado) sugar

    4 garlic cloves, peeled

    1 tbsp fresh thyme leaves

    A bunch of large scallions (spring onions)—about 5

    1/2 tsp ground cinnamon

    1/4 tsp ground nutmeg

    1/2 tsp ground ginger

    1/2 tsp ground cloves

    3 fresh Scotch bonnet chilies, seeded

    Juice of 2 large limes

    Slug of dark rum

    1 tsp sea salt

    Black pepper, to taste

    4 chicken legs (or other chicken pieces of an equivalent size)

    Extra allspice berries soaked in water (optional)



    1 tsp runny honey

    Juice of 1–2 limes

    1 small fresh pineapple, peeled, cored, and finely diced

    1 small red onion, finely chopped

    A small bunch of fresh cilantro (coriander), finely chopped

    1 red bell pepper, seeded and finely chopped

    4 white rolls, to serve



    To make the marinade for the jerk chicken, put all the ingredients, except the chicken and soaked allspice berries, in a blender and whizz together until smooth. Smother the marinade over the chicken legs, rubbing it in well. Refrigerate for at least 4 hours, or overnight.

    Allow the meat to come to room temperature and brush or wipe off most of the excess marinade before grilling the chicken on the BBQ. To set up your BBQ for the indirect cooking method, light the coals in the middle in a kind of volcano shape, then wait for the flames to disappear, leaving you with coals that have a light gray ash coating. Move them to the sides. This gets the indirect heat circulating around the kettle when you put the lid on. I find it helps to also brush the grate with a little oil. Chuck the soaked allspice berries into the coals before you start cooking, if using. The chicken pieces will probably take about 30 minutes to cook (although it depends on size)—always check that the juices run clear before serving.

    While the chicken is cooking, make the pineapple salsa. Mix the honey with the juice of 1 lime in a bowl. Mix this with all the other ingredients in a larger bowl, plus some salt and pepper. Add more lime juice to taste, if necessary.

    To serve, split the rolls, fill with the hot cooked chicken meat (discarding the bones), top with the salsa, and serve.


    Helen Graves' new book, 101 Sandwiches, is available here.

    Some other suggestions you may enjoy include :-





    Have a lovely weekend everyone and happy cooking!

    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with 2013, chicken, event, 101 sandwiches, bbq, Helen Graves, recipe for the weekend, sandwich, barbeque

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