Kokoda with sweet potato and cassava chips
Kokoda with sweet potato and cassava chips | Like many countries around the world, Fiji has its own version of ceviche or ‘cooking’ fish in an acid such as citrus juice or vinegar. For this Kokoda recipe, I’ve used ocean trout as it’s not only delicious, it’s sustainable.
Coriander pesto with veggie chip dippers
Coriander pesto with veggie chip dippers | This pesto recipe is perfect for people with both dairy and nut allergies, and works really well with basil, too. Try it with all sorts of chippies made from root vegetables, even beets and carrot work well.
Heston Blumenthal's triple cooked chips
Heston Blumenthal's triple cooked chips | These chips are one of my proudest legacies! You see them on menus up and down the country now but the original recipe came out of endless experimenting at home long before I even opened the Fat Duck. The first secret is cooking the chips until they are almost falling apart as the cracks are what makes them so crispy. The second secret is allowing the chips to steam dry then sit in the freezer for an hour to get rid of as much moisture as possible…
Malted milk and chocolate chip cookies
Malted milk and chocolate chip cookies | Serve these chocolate chip cookies with a glass of milk to satisfy any after-school cravings. This is such a quick and easy recipe – get the kids to stir the chocolate chips or chunks of their favourite chocolate bar into the biscuit batter.
Classic English fish and chips
Classic English fish and chips | The beer batter in this recipe gives a beautifully crisp coating that not only helps steam the fish, it also keeps it moist during frying. Make sure you buy firm, thick, white fish fillets such as flathead. The secret of the best chips is in the double cooking! It's also a good idea to use a variety of potato that has a low water content.
Duck burger and chips
Duck burger and chips | This is a burger like no other: a melting scoop of Vacherin cheese encased in minced duck meat and served in a brioche bun with girolle mushrooms. Delish.Equipment and preparation: You will need a mincer for this recipe (alternatively, ask your butcher to mince the duck meat).
Paleo choc-chip pancakes with nut butter and berry jam
Paleo choc-chip pancakes with nut butter and berry jam | “Perfecting a healthy pancake was high on our to-do list and it’s taken us two years to come up with this recipe. Believe it or not, these pancakes pack a seriously healthy punch. We love to serve our pancakes with loads of toppings, two of our favourites are nut butter and berries.” Emma and Carla Papas, The Merrymaker Sisters
Rump steak, chips and béarnaise sauce
Rump steak, chips and béarnaise sauce | Don’t be intimated by making béarnaise sauce. As James Martin shows, it’s simple to whisk up and perfect with steak.Equipment and preparation: You will need a deep fat fryer for this recipe.
The best chips you have ever tasted
The best chips you have ever tasted | The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe.
Chocolate chip cookie dough pots
Chocolate chip cookie dough pots | My children love a chocolate chip cookie so gooey on the inside that I can’t really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or crème fraîche as desired. For this recipe you will need 6 ramekins approximately 8cm/3¼in diameter x 4½cm/1¾in deep (approximately 200ml/7fl oz capacity)
Taro chips and spicy avocado salsa (ocumo frito con guasacaca)
Taro chips and spicy avocado salsa (ocumo frito con guasacaca) | Similar to potato chips, these Venezuelan taro chips are given a double fry in this recipe for an extra crisp result. They are also popular thinly sliced, like corn chips. Guasacaca, a spicy avocado salsa similar to Mexican guacamole, often accompanies the chips as a dip. Every Latin country has its own variation of the salsa – some mash the ingredients until they are smooth, while others are left chunky, and more like a…
Duck awarma with smoked hummus
Duck awarma with smoked hummus | This is a Lebanese-style spiced duck confit with baby white figs. You’ll need some wood smoking chips and a smoker box for this recipe (see note). The smoking step can be omitted for a less smoky but equally delicious hummus.
Pumpkin ice-cream choc chip cookie sandwiches
Pumpkin ice-cream choc chip cookie sandwiches | Let me tell you a little bit about the cookies in these ice-cream sandwiches. They’re actually my favorite chocolate chip cookie ever. The recipe is adapted from Kim Boyce’s Good to the Grain, a book I like very much, and they’re made with wholemeal flour, so their texture is much richer and nuttier than cookies made with plain flour. They’ve got so much dimensionality and, dare I say it, complexity. The pumpkin ice-cream is not too rich and…
Smoked and pulled Byron Bay Pork shoulder with chipotle
Smoked and pulled Byron Bay Pork shoulder with chipotle | Chef Gavin Hughes uses hand-raised Byron Bay pigs for this flavoursome dish of pork shoulder with chipotle. Marinate the pork overnight to amplify the flavour. You will need 1 cup of smoking chips for this recipe.