Delicious Magazine Food Recipes and Cooking Ideas delicious. delicious.

That slice tells you all you need to know about this Spanish-inspired tortilla: smashed and crispy Jersey Royals are the star, encased in egg and served with a side of garlicky aioli. It might not be traditional but it really is a weeknight winner. Find the recipe for this Jersey Royal tortilla with aioli and padrón peppers through the link in our bio.⁠
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Recipe and styling: @pickled_plates, Photography: @tomshinglerr ⁠
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#tortilla #lunch #spanishtortilla #lunchrecipe #jerseyroyals #seasonalingredients ...

Spring ingredients are perfect for fresh salads, just like pepper is perfect for steak. The meat itself has a pepper and mustard seed crust bringing a wonderfully flavour-packed bite, whilst the naturally peppery radish, rocket and watercress bring an extra hit of satisfying tingle. Drizzle with the fiery horseradish dressing and you’ve got the perfect salad, in our opinion. ⁠
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Recipe, illustration and styling: @pickled_plates, Photography: @indiawm⁠
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#salad #steaksalad #saladrecipe #springingredients #seasonaleating ...

Have you ever tried asparagus in a carbonara? @gennarocontaldo’s dish brings an element of fresh spring flavour to a classic. Just picture enjoying this al fresco, as soon as the weather complies with our plans… Find the recipe for Gennaro Contaldo’s asparagus carbonara through the link in our bio ⁠
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Recipe: @gennarocontaldo’s, Photography: @davidloftus, Styling: @pip_spence⁠
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#carbonara #pasta #pastarecipe #easypasta #asparagus #springeating ...

Choux buns done right are a marvel of baking and these ones are arguably one of the nicest things that have come out of the test kitchen. The pastry is filled with a silky pistachio cream, cut through with a sharp, fragrant raspberry and rose coulis. We LOVE the rugged edge that the speckled craquelin decoration gives, too. Find the recipe for these choux buns with raspberry, rose and pistachio through the link in our bio. ⁠
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Recipe and styling: @emilygussin, Photography: @indiawm⁠
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#chouxbuns #choux #baking #bakingrecipes #bakes ...

The final installment of our chicken cooking guide had to be breasts. Chicken breasts are hugely popular, and they`re great for all kinds of dishes. But, they can dry out easily due to their uneven shape. Ensuring a breast is cooked all the way through at the thicker point without drying out the thinner end is basically impossible.⁠
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The answer? Put it in a bag or between 2 sheets of baking paper and give it a bash. You don’t have to make it really thin (like you would for an escalope or schnitzel) – just bash the thickest part until the breast is an even thickness throughout. ⁠
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Salting is also key. Massage some salt into the chicken breast 30 minutes before you want to eat them, then brushing it off results in juicier chicken breasts every time. It’s known as dry-brining: the salt draws out moisture from the meat, then dissolves into the liquid before being drawn back into the meat. Without getting into too much science, this salty water stops the muscle fibres from contracting as much when heated, so the meat retains more liquid rather than pushing it out. This not only helps keep the meat juicy but it also seasons the chicken throughout and helps with browning (as less liquid is released into the pan). You can also add spices with the salt for extra flavour.⁠
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Then, make Emily`s perfect pan fried chicken breasts.⁠
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Recipe and styling: @emilygussin, Photography: @indiawm⁠
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#beabettercook #chickenbreasts #howto ...

Next up in our guide to cooking the best chicken ever: chicken thighs. Are you a thighs person? ⁠This dish is PERFECT for sunny weather.⁠
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A deboned yet skin-on chicken thigh is a rare find these days – you’re more often left to choose between thighs with the bone-in and skin still attached, or skinless boneless thighs. A kind butcher will debone thighs for you, but it’s easy to do at home (and you get more meat – and the skin! – for your money compared to thigh fillets). Cut along each side of the bone, then tuck your knife under it for a final slice and, like magic, you have a skin-on deboned chicken thigh.⁠
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We all know the best thing about chicken is golden, super-crisp skin. The key when cooking thighs is to press them, by putting something heavy on top of them while they cook skin-side down – this ensures a good even contact with the hot pan, turning the skin crisp and cooking the meat through evenly.⁠
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Enjoy your pressed chicken thighs in Pollyanna`s crispy chicken niçoise, a perfect warm weekend dinner.⁠
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Recipe and styling: @pickled_plates, Photography: @indiawm⁠
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#chickenthighs #nicoise #howto #beabettercook ...

Want to cook the best spring chicken of your life? This month we have three killer chicken recipes for you that all involve our favourite ways to cook the bird. First up: the spatchcock roast chicken which is our April cover star. ⁠
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Start this recipe today for tomorrow by taking it out of the fridge and rubbing a teaspoon of baking powder and a teaspoon of salt all over it. This will result in the moistest bird with the crispiest skin tomorrow!⁠
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How does it work?⁠ The baking powder begins to break down the proteins in the chicken skin, helping it to brown and crisp once exposed to heat, while the salt works its way into the meat to keep it juicy. It’s a killer combo!⁠
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And why do we love spatchcock chicken?⁠
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🍗 There’s more exposed skin, meaning more crispy bits⁠
🍗 It’ll cook much more quickly at a higher heat (up to half an hour quicker)⁠
🍗 The thighs and breasts get cooked to perfection at the same time.⁠
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Find the recipe at the link in our bio.⁠
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#spatchcockchicken #roastchicken #chicken #beabettercook⁠
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Recipe: @tomshinglerr, Photography: @indiawm ...