Made with chicken, clear noodles and a peanut sauce, this street-food favourite is named after the sound made as you pound the chicken.

Bang bang chicken

chicken breast

milliliters (2 cups) Massel chicken style liquid stock

water

peeled,

tbsp sesame seeds

dried rice vermicelli noodles

telegraph cucumber, trimmed, halved,

shallots, pale section only,

(1/2 cup) Smooth Peanut Butter

milliliters (1/4 cup) light soy sauce

tbsp apple cider vinegar

tbsp caster sugar

tsp sesame oil

1-1 1/2 tsp chilli oil

milliliters (1/4 cup) warm water

Everyone will love these sandwiches which are loaded with all the best filllings - juicy beef burgers, baby spinach, cheese and of course sweet caramelised onions.

Beef and caramelised onion sandwich

butter

pkt fresh sliced onions

tbsp balsamic vinegar (Mazzetti brand)

brown sugar

x pkts 100% beef Aussie burgers

x pkts Turkish bread squares

spinach leaves

cheddar

gherkins, thinly sliced lengthways

If you've got a vegetarian member of the family, but everyone else prefers meat, this recipe will show you how to make one dish suit everyone.

Chicken and vegetable tagine

olive oil

brown onion, halved, thinly sliced

garlic cloves, crushed

tsp cumin

tsp sweet paprika

cayenne pepper

tsp ground cinnamon

Massel vegetable liquid stock

sweet potato,

eggplant,

green beans, trimmed, halved

chicken thigh fillets,

couscous

coriander leaves, roughly-chopped

Looking for interesting, healthy ways to increase your vegie intake? Try these crunchy fritters - the whole family will love them.

Chickpea and zucchini patties

(1/2 cup) low-fat natural yoghurt

Lebanese cucumber, coarsely grated

lemon juice

Salt

chickpeas,

(1 1/2 cups) breadcrumbs bread

coriander

egg, lightly whisked

vegetable oil

green beans, topped (tails left on)

baby spinach leaves

This French classic of braised chook proves that even old roosters can be revived with a good dousing of wine.

Coq au vin

chicken chicken marylands

speck, (see note)

garlic, crushed

milliliters (1/4 cup) brandy

(1/4 cup) plain flour

milliliters (3 cups) Massel chicken style liquid stock

butter, chopped

eschalots

button mushrooms, trimmed

tbsp shredded flat-leaf parsley

Crusty bread rolls

milliliters (3 cups) pinot noir

carrots,

celery,

onion,

eschalots, halved

tsp black peppercorns

bay leaves

thyme

One of Italy's greatest gifts to the world, pizza is the ultimate family food for eating and making.

Roasted pumpkin and goats cheese pizza

quantity Basic pizza dough (see related recipe)

quantity Classic pizza sauce (see related recipe)

1.2kg Kent pumpkin, seeded, peeled,

red onions,

Salt and pepper, to season

(1/2 cup) coarsely grated mozzarella

goats cheese, crumbled

Whiz through the supermarket, then zip home to whip up this clever recipe. With only five ingredients, it delivers maximum taste for minimum fuss.

Zucchini & feta pies

Olive oil spray,

(25 x 25cm) frozen butter puff pastry, just thawed

eggs

zucchini,

feta, drained, crumbled

tbsp chopped fresh dill

This homemade Thai sweet chili dipping sauce, or Nam Jim Gai, is one of the easiest sauces to make for party appetizers. Its simple recipe calls for only seven ingredients, including water! Ready for dipping in 20 minutes!&nbsp;

Homemade Thai Sweet Chili dipping Sauce 

Thai chilis

garlic

vinegar

sugar

salt

Tablespoon starch. Tapioca, corn, potato, or regular flour.

Add fresh chili and garlic to a spice grinder and blitz for a few seconds only. Leave some of the chunks intact for texture.

Make the tapioca slurry. Add 1 tablespoon of starch with 2 tablespoons of water, mix until dissolved, and set aside.

Add the rest of the ingredients to a saucepan (not the slurry yet). Bring the sauce to a gentle boil on medium-high heat and stir often. About 4-5 minutes.

Lower the temperature to medium heat and add the tapioca slurry. Stir in well and cook until the sauce thickens. About 3-4 minutes. If it doesn't thicken enough for you, add a little extra cornstarch mixture and stir well. It will thicken as it sits too.

Remove the saucepan from the heat and let cool. You now have yourself an authentic sweet chili sauce! Add thinly sliced carrots and cilantro to garnish for extra crunch and flavor. Enjoy your favorite appetizers!

Throw everything for this no-chop chimichurri into a food processor and pulse until finely chopped. Pre-cooked puy lentils will soak up the piquant, herby dressing

Celeriac chimichurri salad

celeriac,

green chillies

tbsp rapeseed oil

x 250 grams pouches Puy lentils

rocket

feta, crumbled

flat-leaf parsley, torn

coriander, torn

oregano

tbsp red wine vinegar

garlic,

Heat the oven to 200C/fan 180C/gas 6. Tip the celeriac, onions and chillies onto a large baking tray, drizzle with the rapeseed oil and season. Roast for 30-40 minutes or until charred and cooked through.

Put the roasted chillies (remove the seeds and stalks if you prefer less heat) into the food processor with the parsley, coriander, oregano, vinegar, garlic, seasoning and 100ml of water. Pulse until finely chopped, then tip into a bowl and stir through the olive oil.

Heat the lentils following pack instructions and tip into a large bowl, then add half the rocket and half of the chimichurri, season and mix well.

Spread the remaining rocket over a platter, then top with the lentil mixture. Scatter over the celeriac and onion wedges, crumble over the feta and spoon over the remaining chimichurri.

A sweet and moist ginger cake with gooey cream cheese and ginger-flavoured icing.

Martha Collison's sticky gingerbread cake with cream cheese & ginger frosting

g black treacle

ginger

cinnamon

ml milk

British Blacktail Medium Free Range Eggs

Cooks’ Ingredients Stem Ginger In Syrup, finely chopped

250 g self-raising flour

tsp bicarbonate of soda

Cooks’ Ingredients Crystallised Ginger, to decorate

Step 1

Preheat the oven to 180ºC, gas mark 4 and grease and line a 20 x 30cm traybake tin with baking parchment. Heat the butter, sugar, treacle and spices in a large saucepan, stirring until the butter is melted and the sugar has dissolved.

Step 2

Remove the pan from the heat and whisk in the milk, until combined. This should cool the mixture down enough to beat in the eggs without them scrambling, so beat in the eggs, then stir in the chopped stem ginger.

Step 3

Sift in the flour and bicarbonate of soda and beat until well combined and smooth. The mixture will begin to froth, so immediately pour the batter into the lined tin, then bake for 30-35 minutes, or until risen and a skewer inserted comes out clean.

Step 4

Allow the cake to cool completely in the tin, then wrap in baking parchment and tin foil and store in a cool, dark place. Ideally, store the cake for at least 3 days before icing so it matures and becomes stickier and even more flavoursome.

Step 5

When you are ready to ice the cake, beat together the soft butter and cream cheese using an electric whisk. Once well blended, sieve in the icing sugar and ginger syrup and beat again until the icing is light and fluffy.

Step 6

Smother the top of the cake with the cream cheese icing using a palette knife, then sprinkle the top with finely chopped crystallised ginger. This cake will keep for 2-3 days.

Ready-made madeleines take all the hard work out of these treats and the whole family (or street!) can get involved in making them. Play around with the flavours and toppings – anything goes. There’s no need to tell anyone you didn’t make them from scratch – they’ll never guess.

Chocolate-dipped madeleines

g chocolate

g milk chocolate

75 g white chocolate

g pack Urban Fruit Coconut Chips, finely chopped

g pistachios, finely chopped

175 g packs Bonne Maman Madeleine

Cooks’ Ingredients Rose Petals

Sea salt flakes

Line a large baking tray with baking parchment. Melt the
dark, milk and white chocolate in separate bowls in the microwave or set over a pan of gently simmering water. Finely chop the coconut chips and pistachios. 

Remove the Madeleine cakes from their packaging, dip ½ of each madeleine into the melted chocolate and sprinkle over toppings as follows: dark chocolate with coconut chips; milk chocolate with pistachios and a few sea salt flakes; and white chocolate with rose petals. Transfer to the prepared baking tray and leave to set in the fridge for 30 minutes.

Slow-cooked chicken makes light work of supper. Use this recipe as a template for other prepared meats, such as lamb kleftiko with potatoes, red onions and courgettes.

Baharat chicken with lentils & onions

300 g Essential Carrots,

tsp sugar

tbsp Essential Olive Oil

240 g Levantine Table Slow-Cooked Baharat-Spiced Chicken

Essential Lentils, drained and rinsed

tbsp Essential Natural Yogurt

Preheat the oven to 200ºC, gas mark 6. In a roasting tin, mix together the carrots, onions, sugar, oil and 100ml water. Season, then roast for 10 minutes or until softened; push to one side of the tin. Add the contents of the chicken pack to the other side of the tin and roast for 25 minutes, until piping hot.

Five minutes before the chicken is cooked, stir the lentils through the
vegetables and return to the oven. To serve, pull the cooked chicken apart with 2 forks and stir back through the veg in the tray. Spoon over the yogurt, scatter over the mint, then divide between 2 plates.

Tangy sumac and pitta bread add flavour and texture to this chicken salad.

Hot chicken & tomato fattoush

pack 6 essential Waitrose British Chicken Thigh Fillets

tsp Cooks' Ingredients Simple Sumac, plus extra to sprinkle

tbsp extra virgin olive oil

tbsp Cooks' Ingredients Pomegranate Molasses

450 g pack vine tomatoes,

red onions, very thinly sliced

essential Waitrose wholemeal pittas, halved horizontally

½ cucumber, seeded and chopped

g pack flat leaf parsley, finely chopped

Preheat the oven to 200°C, gas mark 6. Quarter the chicken thighs, dust with the sumac and a little seasoning and put in a roasting tray. Bake for 20-25 minutes. Combine the olive oil and pomegranate molasses in a small bowl.

Add the tomatoes, onions and garlic to the tray and lay the pitta breads on top. Bake for 5 minutes until the chicken is cooked through, the juices run clear and there is no pink meat, and the pittas lightly toasted. Lift out the pittas and chicken and add the cucumber to the baking tray. Cook for a further 3 minutes.

Thinly slice the chicken and tear the pittas into small pieces. Return the chicken and pittas to the baking tray with the molasses mixture, parsley and freshly ground black pepper. Mix well and serve hot, sprinkled with extra sumac.

A Diana Henry recipe for a delicious alternative to the classic roast chicken dinner.

Greek chicken with orzo

1.8 kg whole free range chicken

g feta, crumbled

tomatoes,

bread,

garlic cloves, grated

orzo

chicken stock

parsley

Preheat the oven to 190°C, gas mark 5. Put the chicken into an ovenproof dish (I use a cast iron one) or a roasting tin about 30cm across. Mix the feta, tomatoes, bread, 4 tbsp oil, garlic and 1 tsp dried oregano together in a bowl.

Stuff this mixture into the neck cavity of the chicken, then seal and secure with a cocktail stick if needed. Drizzle the chicken with the remaining olive oil, sprinkle with the rest of the dried oregano, the cayenne and seasoning.

Roast in the oven for 50 minutes. Remove from the oven. Sprinkle the orzo around the chicken and pour the stock over the orzo. Put this back in the oven to cook for 20 minutes. Check during this time to make sure the orzo isn’t drying – there should be enough stock, but top it up with a little boiling water if needed.

Once the 20 minutes are up the chicken should be cooked – check that the juices run clear, with no trace of pink meat – and the orzo should be tender. The stock should also have been absorbed. Stir the fresh herbs into the orzo. Serve the chicken straight from the pan. A green salad or roasted red peppers are all you need on the side.

Beans and pulses are good sources of protein and fibre so if you are cutting down on meat and fish, they can be useful dietary additions too when cooking with leftovers, suggests Elly Curshen

Top 18 c recipes from across the web

The most viewed c recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bang bang chicken

Beef and caramelised onion sandwich

Chicken and vegetable tagine

Chickpea and zucchini patties

Coq au vin

Roasted pumpkin and goats cheese pi...

Zucchini & feta pies

Homemade Thai Sweet Chili dipping S...

Homemade Thai Sweet Chili dipping S...

Celeriac chimichurri salad

Martha Collison's sticky gingerbrea...

Chocolate-dipped madeleines

Baharat chicken with lentils & onio...

Hot chicken & tomato fattoush

Greek chicken with orzo

Creamy beans & greens on toast

Green tomato chutney

Lemon Pistachio Cantucci

Top 18 c recipes from across the web

The most viewed c recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bang bang chicken

Beef and caramelised onion sandwich

Chicken and vegetable tagine

Chickpea and zucchini patties

Coq au vin

Roasted pumpkin and goats cheese pi...

Zucchini & feta pies

Homemade Thai Sweet Chili dipping S...

Homemade Thai Sweet Chili dipping S...

Celeriac chimichurri salad

Martha Collison's sticky gingerbrea...

Chocolate-dipped madeleines

Baharat chicken with lentils & onio...

Hot chicken & tomato fattoush

Greek chicken with orzo

Creamy beans & greens on toast

Green tomato chutney

Lemon Pistachio Cantucci

The most viewed c recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine