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Of all the meat we eat in the UK, chicken makes up over half ��
The trouble with a traditional roast chicken (or any whole roasted bird) is that the legs and breast have different cooking times, resulting in either an overcooked breast (if you want tender leg meat
Boiling is where the ingredients are submerged in water and boiled at a fairly rapid heat (nearly 100°C). Due to the high temperature, the liquid is bubbling vigorously, turning to steam and reducing,
Add a few key ingredients to your weekly shop and enjoy a delicious midweek takeaway treat
SERVES 8-10 PREP 30 mins plus up to 2 days dry-brining COOK 3 hrs MORE EFFORT ❄ butter only For the flavoured butter 200g unsalted butter, softened3 garlic cloves, crushed2 tbsp soy sauce1 tbsp Worces
Whip up one of these delicious recipes that are cooked in a tray or dish. A great time saver – and less time washing up!
Ingredients (Serves 1) 1 large potato, peeledand cut into chunks1 tbsp olive oilSalt and freshlyground black pepper1 poussin, preferablycorn-fed Large pinch of driedthymeGrated zest and juiceof 1 lemo
