Some of my favourite recipes to follow at home …
Think roast chicken at the centre, surrounded by vibrant salads, crunchy sides and seasonal ingredients, with easy swaps to scale up or down. @kittycoles
ROAST CHICKEN WITH APRICOT
If you’re unsure about pairing apricots with chicken, trust me – it’s delish. If you like chicken wings glazed in sweet-vinegary-hot sauces, you’re going to love this. The apricots melt into the chicken juices and wine, making a tangy, sweet, sticky sauce. The fresh mint at the end ties it all together. You can take a shortcut by skipping the crispy-skin step and roasting everything together, but I promise the extra effort is worth it.
MOZZERELLA, FRENCH BEAN AND PEA SALAD WITH WARM SPICED OIL AND BREADCRUMBS
Layers of delicious flavours on a plate. On a warm day, there’s little that will taste better than this. I eat a lot of variations of this salad depending on the season, swapping greens for big summer tomatoes. You’ll make more dressing than you need, but it lasts up to a month. I love to cube up blocks of feta and pour this dressing over to marinade, or drizzle it over tuna salad for instant flavour. The list is endless and it brings life to something simple. “
CORN ON THE COB, WITH BROWN BUTTER AND PARMESAN DRESSING
Corn, butter, and parmesan are three ingredients that always taste good together. The brown butter in this recipe accentuates the sweetness of the corn and tastes even better with the addition of vinegar and salty parmesan. The quantities in this recipe can be easily scaled up or down depending on how many people you want to cook for. Be sure to make extra butter – leftovers are worth having!
PANNA COTTA WITH TOASTED COCONUT AND RASPBERRIES
I’ve always loosely followed the River Café, London recipe for panna cotta, but over time I’ve made it my own. I often fold in thick yoghurt instead of using whipped cream, as Ruth Roger’s suggests, because it makes it lighter, which I prefer. This version, with toasted coconut and lime, is one of my favourites. But if you’re looking for a more classic flavour, just skip the coconut and lime and use vanilla and lemon instead.