Recipes

Ingredients

• 6 boneless, skin-on chicken thighs
• 40g butter
• 6 garlic cloves, lightly crushed
• 4 sprigs fresh thyme
• 1 lemon, sliced
• 1 tbsp olive oil
• Flaky salt and black pepper

Method

1. 1.Pat the chicken dry and season well with salt and pepper.
2. 2.Heat the oil in a cast iron skillet over medium-high heat. Lay the thighs in skin-side down and leave them for 8 minutes until deeply golden.
3. 3.Flip, then add the butter, garlic, thyme and lemon slices.
4. 4.Tilt the pan and spoon the foaming butter over the chicken for 4–5 minutes until cooked through.
5. 5.Rest for 2 minutes, finish with flaky salt and serve with crusty bread for the pan juices.

Ingredients

• 200g tagliatelle
• 2 tbsp butter
• 3 garlic cloves, finely grated
• 150ml double cream
• Zest and juice of 1 lemon
• 50g parmesan, finely grated
• Handful of parsley, chopped
• Black pepper

Method

1. 1.Cook the tagliatelle in well-salted water until just al dente. Save a mug of pasta water.
2. 2.Meanwhile melt the butter in a wide pan and gently sizzle the garlic for 1 minute.
3. 3.Add the cream and lemon zest and simmer for 2 minutes.
4. 4.Toss in the pasta with a splash of pasta water, then the parmesan and lemon juice, until glossy.
5. 5.Finish with parsley, more parmesan and plenty of black pepper.

Ingredients

• 1 red and 1 yellow pepper, sliced
• 150g sugar snap peas
• 1 head broccoli, in small florets
• 4 spring onions, sliced
• Thumb of ginger, grated
• 2 garlic cloves, grated
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp cornflour mixed with 2 tbsp water
• 1 tbsp neutral oil

Method

1. 1.Whisk the soy, honey and cornflour slurry together in a small bowl.
2. 2.Get the wok smoking hot, add the oil, then the broccoli for 2 minutes.
3. 3.Add the peppers and snap peas and toss for 2–3 minutes until blistered.
4. 4.Add ginger, garlic and spring onions for 30 seconds.
5. 5.Pour in the sauce and toss until glossy. Serve over rice or noodles.