Step 1 – Mix together all the ingredients for the marinade in a big bowl

Step 2 – How you’d like your chicken is up to you, you can cut it into chunks or long thin strips. Our preferred method is to flatten the chicken, cover it with cling film and flatten it with a rolling pin. Cut each breast lengthways into 4 or 5 strips

Step 3 – Leave the chicken to soak in the marinade for between 15 and 30 minutes. The longer you leave it to marinade the longer the flavour has to absorb

Step 4 – Soak the skewers in cold water for 20 minutes before cooking to avoid charring or burning

Step 5 – While your skewers are soaking heat the vegetable oil in a pain and saute the onion and chillies (if you’ve opted for the chillies) until browned and cooked

Step 6 – Add the rest of the ingredients (including sweet chilli sauce if you’re choosing this option)

Step 7 – Bring to the boil whilst continuously stirring, then cook for 2 minutes until thickened

Step 8 – Pre-heat the grill

Step 9 – Thread the chicken strips onto the skewers and grill for about 4 minutes each side, turning occasionally to ensure the chicken is cooked thoroughly Step 10 – Serve with some delicious dipping sauce!

Step 1- Place the 4 chicken breasts on a baking tray or baking sheet and rub some of the garlic butter in to the meat to ensure the flavours are rich. Then add any salt and pepper and cook under the grill for 15 mins, turning regularly to cook the meat through.

Step 2- Take the breadcrumbs and mix them in with the leftover garlic butter. Then, add a serving of the mixture to the top of each chicken breast and return to the grill for 3-5 mins until the mixture turns a delicious golden brown colour.

Step 3- We recommend serving with some delicious sweet potato wedges and your choice of seasonal vegetables, perhaps some green beans with some of the remaining butter over them. Enjoy!

Step 1 – Combine in a large mixing bowl the flour, eggs, and mustard powder, and beat until it forms a thick batter.

Step 2 – Gradually stir in the milk while still beating until the mixture is a similar consistency to single cream.

Step 3 – Add the herbs and season to your taste.

Step 4 – Pour a small amount of oil into each hole of your Yorkshire pudding tray, and cook the oil in the oven (gas mark 7/200C) for 5 minutes. 

Step 5 – Quickly remove the tin and add the mixture to each hole, aiming to fill them up around two-thirds full.

Step 6 – Add the tin back to the oven and cook the mixtures for around 20 minutes, or until they are golden brown and puffed up!

Step 1 - Preheat your oven to 200^oC (or 180^oC if it's a fan oven).

Step 2 - Hard-boil two eggs in a saucepan (click here for a simple guide to hard-boiling).

Step 3 – While you’re waiting for the eggs to finish, put both fish fillets in a frying pan and pour the milk over them (IMPORTANT: Save 100ml of milk for later – you’ll need it for Step 10). Simmer on a low heat for 10 minutes.

Step 4 – Use a spatula to remove the fillets and place them on a plate to one side. Pour the milk from the frying pan into a jug.

Step 5 – Take a pie tin or baking dish and, using a fork, flake the fish into this container. Add the prawns as well.

Step 6 – Once your eggs are ready, peel them under the cold tap, slice them into quarters, and place these quarters on top of the fish.

Step 7 – Chop up your parsley and sprinkle this into the dish.

Step 8 – Put half (50g) of your butter in a frying pan and cook it over a medium heat for about a minute, stirring in the flour as it melts. You’ll also want to start boiling your potatoes at about this point – put them in a saucepan full of water and pop them on the hob for about 20 minutes.

Step 9 – Gradually add the jugful of milk that you cooked with the fish, stirring as you go. Cook the sauce for 5-6 minutes (don’t stop stirring!) – once it’s nice and thick, pour it over your fish.

Step 10 – Are your potatoes boiled? Great! Now mash them up with the butter that’s left over from Step 8 and the milk that you kept to one side in Step 2.

Step 11 – Use a palette knife to ‘ice’ the fish pie – spread the mashed potato over the top of your dish, making sure to go all the way to the edge. Grate the cheese over the top, bake in your pre-heated oven for 30 minutes, and serve piping hot!

Step 1 – Wash the chicken thoroughly, and then with a sharp knife make a deep incision on each side of the bird where the thigh meets the breast – this is the thickest part of the chicken and will ensure it cooks quicker and more evenly.

Step 2 – Using one knob of butter coat the entire chicken, then push the remaining two under the skin, one on top of each breast.

Step 3 – Cut the lemon in half and squeeze one half all over the chicken, and then put the remaining half into the cavity of the chicken.

Step 4 – Bash the bulb of garlic with the end of the knife so the skins of the cloves split, and then place the bulb in with the lemon into the cavity.

Step 5 – Sprinkle the sprigs of rosemary over the top of the chicken, and season it well.

Step 6 – Place your prepared chicken in a pre-heated oven following the instructions given on the packet, or until the skin is crisp and juices from the thigh run clear.