Coronation Chicken

I can't think of any other dish that can be quite so extreme. I've had some absolutely dreadful offerings in the past that were labelled Coronation Chicken, which might explain why this 50's classic seems to have fallen so far from grace. Originally created by cookery titan Rosemary Hume to mark the Queens coronation, these days it's a much maligned dish. But get it right, and it's utterly sublime. It's also super easy to make and incredibly versatile, so there's no excuse for not getting it right. Poach the chicken with a few spices before bringing everything together gives it a great punch of extra flavour. Coronation Chicken A retro classic, which when done right is a pure delight. Tender, tasty chicken,…

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Meatball Sandwich

The origins of the humble meatball are lost in time, with a myriad of incarnations across the world; From the English Rissole and the Swedish Kottbullar, to the Bun Cha of Vietnam and the Bakso of Indonesia. Everyone it would seem loves a good meatball. But let's face it, no one has done it better than the Italian American immigrants of the 19th century, who first paired it with a fresh tomato sauce, and stuffed it onto Italian rolls with handfuls of tasty cheese. We love them in half like this, so that we can toast the cheese and get that beautiful golden crust. We know that you'll love them just as much. Meatball Sandwich Succulent meatballs, finished with a simple tomato…

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Cheats Porchetta

Love a hog roast? Then you're going to love this Italian classic, which is stuffed full of garlic, herbs and seasoning, and is utterly sublime. This version doesn't quite reach the highs of the Porchetta trucks that you'll find at parks and fetes across Italy, simply because we're not expecting you to roast an entire prepared pig, but it comes a very close second! Cheats Porchetta Traditionally made from the whole pig, this version is a lot easier to pull together, and isn't so big that you'll be eating it for days on end. Roasting Pan with RackButchers String 2 kg Pork Loin (boned. Skin on, or off if preferred keeping a good cap of fat)1 whole Pork Tenderloin (approx 500g)8 cloves…

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