Delicious Food Bar

Remove chicken pieces from buttermilk, discarding buttermilk. Dredge chicken in breadcrumb mixture. Pour oil to depth of 2 inches into a Dutch oven; heat to 350 fry chicken, in batches, 6 to 7 minutes on each side or until golden brown and done.

Ingredients
750 g Jersey Royal potatoes
4 x 150 g salmon fillets , skin off, pin-boned, from sustainable sources
½ a bunch of fresh dill
a few sprigs of fresh basil
1 fresh red chilli
1 lemon
extra virgin olive oil
200 g natural yoghurt
2 punnets of cress

Method
Scrub the potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender, then drain and steam dry.
Fill a large pan (big enough to hold all the salmon fillets in one layer) with boiling salted water and place on a medium heat.
Gently lower in the salmon fillets and poach very gently for 10 minutes, then remove to a plate with a fish slice and leave to cool.
Pick and finely chop the dill, then pick and tear the basil leaves. Deseed and very finely slice the chilli. Finely grate the lemon zest.
When cool enough to handle, slice the cooked potatoes in half lengthways and toss with half the lemon juice, 1 tablespoon of oil, the chopped dill and a pinch of sea salt and black pepper.
Arrange on a serving plate and flake the cooked salmon over the top.
Season the yoghurt to taste, then mix in the lemon zest and remaining lemon juice.
Spoon the yoghurt over the salmon, scatter over the basil and chilli, then snip over the cress

ingredients
125ml (½ cup) Greek yoghurt
2 tablespoons harissa paste
2 tablespoons lemon juice
½ teaspoon sea salt flakes
2 chicken Marylands
fresh mint, to serve
Chicken Salt Thyme Onion powder Garlic Brown Sugar Paprika Pepper Ground mustard Cayenne Chili Powder Cumin Butte
The day before you want to cook the chicken, rinse and pat the chicken dry. Season chicken generously with kosher salt and place on a plate in the fridge, loosely cover with plastic just to help with cross contamination if other things could touch the chicken. Otherwise you can skip the plastic. A few hours before its time to cook, remove the plastic wrap. Take the chicken from the fridge 1 hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position. Tightly tie together the legs with a piece of butchers twine. Place spices in a bowl and mix to combine Sprinkle 1 tablespoon of spices in the cavity of the chicken. Add butter to the remaining spices and stir to combine. Lift the skin of the chicken and rub 1/2 of the spiced butter all over the meat under the skin then the remaining butter all over on top of the skin.

Ingredients
2 heaped tsp harissa, plus extra to serve
red wine vinegar
3 sweet potatoes (about 800g)
400g tin of chickpeas in water
1.3kg free-range whole medium chicken
extra virgin olive oil
2 carrots
2 eating apples
¼ of a red cabbage
4 sprigs of fresh mint (optional)
6 wholemeal tortillas
6 tbsp natural yogurt
To make the marinade, stir together the yoghurt, harissa paste, lemon juice and salt in a small bowl until well combined.

Put the chicken pieces in a ziplock bag (or non-reactive bowl) and pour over the marinade. Make sure the chicken is well covered and refrigerate overnight.

To cook, set your oven to 200°C (400°F).

Remove the chicken from the marinade, shaking off any excess but not too thoroughly you want a little left on the chicken and then you won’t have to add any oil. Transfer to the roasting tin of your choice and roast for 45 minutes, basting at the halfway point, until glowingly golden brown and cooked through.

Sprinkle with chopped fresh mint to serve

Ingredients

1.3 kg whole chicken
2 tbsp harissa
1 tbsp runny honey
1 tbsp olive oil
0.5 Lemon (juice only)2 garlic cloves crushed
▢1 pinch Sea salt and black pepper
Instructions
In a bowl, mix together the harissa, honey, oil, lemon juice, garlic, salt and pepper.
Place the chicken in a baking dish and pour the mixture on to it, rubbing it in well.
Put the chicken in a preheated oven at 200C and cook until the Thermapen registers the chicken at 74C (around an hour and 30 minutes).
Serve with some Flatbreads, tzatziki and sprinkle some fresh chopped mint over the chicken

ingredients

2 tablespoons harissa paste
2 tablespoons lemon juice
½ teaspoon sea salt flakes
2 chicken Marylands
fresh mint, to serve
Chicken Salt Thyme Onion powder Garlic Brown Sugar Paprika Pepper Ground mustard Cayenne Chili Powder Cumin Butte
The day before you want to cook the chicken, rinse and pat the chicken dry. Season chicken generously with kosher salt and place on a plate in the fridge, loosely cover with plastic just to help with cross contamination if other things could touch the chicken. Otherwise you can skip the plastic. A few hours before its time to cook, remove the plastic wrap. Take the chicken from the fridge 1 hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position. Tightly tie together the legs with a piece of butchers twine. Place spices in a bowl and mix to combine Sprinkle 1 tablespoon of spices in the cavity of the chicken. Add butter to the remaining spices and stir to combine. Lift the skin of the chicken and rub 1/2 of the spiced butter all over the meat under the skin then the remaining butter all over on top of the skin.