Have you tried my Creamy Bacon Chicken yet? This is an OG recipe that I’ve just revamped the video for. So simple but always hits the spot. Enjoy 😋 Chris x *Recipe in more detail on the blog CREAMY BACON CHICKEN | Serves 4 ➡️CHICKEN 2x 250g/9oz Chicken Breasts, brought close to room temp 35g / 1/4 cup Plain Flour 1 tsp Salt 1 tsp Black Pepper 1 tbsp Butter ➡️SAUCE 150g / 5oz Streaky Bacon, chopped (preferably thick-cut) 2 small Shallots, finely diced 2 cloves of Garlic, finely diced 180ml / 3/4 cup Chicken Stock 180ml / 3/4 cup Double/Heavy Cream 20g / 1/4 cup freshly grated Parmesan 2-3 sprigs of Fresh Thyme 1/2 – 1 tsp Fresh Lemon Juice METHOD 1️⃣Add the bacon to a large pan over medium heat and fry until crispy with the fat rendered down (start with a dash of oil if needed). Remove the bacon and place to one side, leaving 1 tbsp fat behind (just eyeball it - top up with oil if needed). 2️⃣Butterfly your chicken breasts right through the centre to make 4 even-sized breasts. In a large shallow dish, combine the flour, salt & pepper. One by one take a cutlet, coat it in the flour, give it a shake then place to one side. 3️⃣Turn the pan heat up slightly to medium-high, then melt the butter in with the bacon fat. Add the chicken and fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove from the pan and place on a plate to one side. 4️⃣Lower the heat back to medium and fry the shallots in the leftover fat until soft & golden. Add the garlic and fry for 30 secs or so, then add the stock & cream. Stir in the parmesan until it melts, then stir in the thyme and a gentle squeeze of lemon juice. Don't go overboard with the lemon, this is just to cut through the richness of the sauce. 5️⃣Simmer for a few mins until the sauce starts to thicken, then stir most of the bacon (save some to garnish) and any resting juices from the chicken. Check for seasoning then add the chicken and baste in the sauce to warm it back through. Serve up with the extra crispy back then tuck in and enjoy.

These are awesome to make in batch and they freeze perfectly. Feel free to sub the seasoning for 1x sachet of taco seasoning + salt, pepper & cayenne to taste. Enjoy 😋 Chris x *Recipe in more detail on the blog TACO POCKETS | Makes 10 ➡️FILLING Olive Oil 1 medium Onion, finely diced 2 cloves of Garlic, finely diced 500g / 1lb lean Minced/Ground Beef 2 tsp EACH: Paprika, Cumin 1 tsp Oregano 3/4 tsp Salt, or to taste 1/2 tsp EACH: Onion Powder, Garlic Powder, Sugar, Cayenne Pepper (halve the cayenne for mild spice) 1/4 tsp Black Pepper 1 heaped tbsp Tomato Puree (Tomato Paste in US) 2-3 tbsp Water ➡️TACOS 5x 9-10" Flour Tortillas, halved 5x square slices of Cheddar, diagonally halved Oil Spray 1x 150g/5oz pot of Sour Cream 2-3 tbsp Sriracha Your Favourite Taco Toppings METHOD 1️⃣Add a drizzle of oil to a large pan over medium heat. Add the onion and fry until soft & golden, then add the garlic and fry for another 30 secs or so. Add the beef & fry until completely browned, breaking it up with your wooden spoon as you go. 2️⃣Stir in all of the seasoning then stir in the tomato puree & fry for a min or so. Pour in 2-3 tbsp water (just eyeball it) & fry until it gets soaked up and the beef is nice & juicy. Remove the filling and place in a bowl to cool (preferably at least until it stops steaming). Clean out the pan or get a fresh one ready. 3️⃣Lay half a wrap on a clean surface, and place a triangle of cheese in the centre of the wrap (make sure the side of the cheese and wrap are lined up). If you fold the bottom of the wrap over the cheese slice, both points should touch. Top the cheese with beef, then fold the bottom of the wrap over to cover the filling and press down. Fold the whole thing to the right then tuck in the top to seal the pocket shut (see video for reference). Repeat. 4️⃣Spray a large pan with oil and bring to a medium heat. Add half of the pockets & spray the tops with oil. Fry for 2-3 mins each side until crispy. Repeat with remaining pockets. 5️⃣For the sauce, just combine the sour cream with your preferred amount of sriracha. Top the pockets with the sauce + your favourite toppings & enjoy!

Today we’re ditching the breadcrumbs and utilising our dear friend ‘pretzel’. Hope you love this one! Enjoy 😄 Chris x PRETZEL CRUSTED CHICKEN | Serves 4 *Recipe on the blog in more detail INGREDIENTS ➡️SAUCE 5 tbsp full-fat Mayo 3 tbsp Honey 1 tbsp Dijon Mustard 1 tbsp Classic Yellow Mustard 1 tsp Apple Cider Vinegar 1/8 tsp EACH: Onion Powder, Garlic Powder ➡️CHICKEN 100g / 3.5oz Sea Salt Pretzels 2x 250g/9oz Chicken Breasts 35g / 1/4 cup Plain Flour 2 Eggs, beaten 2 tsp Paprika 3/4 tsp Salt 1/2 tsp EACH: Garlic Powder, Onion Powder, Oregano, Black Pepper 1/4 tsp Cayenne Pepper 180ml / 3/4 cup Veg Oil (or as needed) Flaky Sea Salt, to serve finely diced Fresh Chives, to serve METHOD 1️⃣Combine all of the sauce ingredients & adjust seasoning if needed. You can easily tweak the heat with mustard, sweetness with honey and creaminess with mayo to suit your tastebuds. 2️⃣Place the pretzels in a food processor and blitz to a coarse crumb texture. Alternatively you can place them in zip-lock bag and crush them with a rolling pin. 3️⃣Line up 3 large shallow dishes: 1st with flour, 2nd with beaten eggs & 3rd with crushed pretzels. In a small bowl combine the paprika, salt, onion & garlic powder, oregano, black pepper & cayenne pepper. Mix half into the flour & half into the pretzels. 4️⃣Horizontally slice the chicken breasts right through the centre to create 4 even-sized cutlets. Take one cutlet and coat it in flour, then egg and finish with the pretzels. Make sure you thoroughly coat at each stage (namely the pretzels). Place on a tray and repeat with the remaining cutlets. 5️⃣Add enough oil to comfortably coat the base of a pan and turn the heat to medium. Heat the oil to 180C/350F (a crumb should rapidly sizzle) then carefully place in two cutlets. Fry for 3-4mins on each side, or until deep golden, visibly crisp and piping hot/white through the centre, then place on a wire rack. Top up oil if needed and bring back to temp then repeat. 6️⃣Serve with a pinch of sea salt and chives then tuck in with the sauce drizzled on top or as a dip to one side. Enjoy!

Bare with - I’m just catching up on the phenomenon that is crispy potato salad. A viral trend definitely worth trying I’d say 😋 Enjoy! Chris x CRISPY SMASHED POTATO SALAD | Serves 4-6 *Recipe on the blog in more detail INGREDIENTS 1kg / 2lb Baby Potatoes 2 tbsp Olive Oil 1/2 tsp Salt, plus more as needed Black Pepper 200g / 7oz Streaky Bacon 180g / 3/4 cup full-fat Mayo 60g / 1/4 cup full-fat Sour Cream 2-3 tbsp finely diced Gherkins/Pickles 2 tbsp finely diced Fresh Parsley, plus more to garnish if desired 2 tbsp finely diced Fresh Chives 1 tbsp Lemon Juice 1 tsp Dijon Mustard 1 large stalk of Celery, finely diced (1/3 cup) 1/2 small Red Onion, finely diced 1/2 tsp Sugar, 1/4 tsp EACH: Salt, White Pepper, or to taste METHOD 1️⃣Preheat the oven to 200C/400F. 2️⃣Cook the bacon using your preferred method to your desired texture. Chop just before needed. 3️⃣Halve the potatoes and toss them on a very large greaseproof baking tray with 2 tbsp oil, 1/2 tsp salt and a good pinch of black pepper. Flip them all over so they're cut side down (use 2 trays if you need to). 4️⃣Roast them for 15-20 minutes, or until they turn golden, a little crispy and are soft enough to smash. Use a potato masher or other suitable utensil to press down on the potato and smash them to even thickness (the thinner they are the crispier they'll be; just make sure they don't break apart). Drizzle with a little more oil if they're looking dry. I also like to season with a pinch more salt. 5️⃣Place them back in the oven for another 20-30 minutes until the potatoes are deep golden and crispy. Timings will be dependent on how big the potatoes are, so just be vigilant and use your best judgment. If you notice the ones around the outside charring a little too quickly, just remove them if needed. The potatoes will crisp a little more as they cool. 6️⃣Meanwhile, in a large mixing bowl combine all of the remaining ingredients (bar the bacon). Once everything is evenly distributed, toss through the potatoes and bacon, then serve up with extra parsley if desired. Enjoy!

How to make a salami rose 🌹 -Using a wine glass you are going to create the first layer with 4 slices, make sure that the salami is folded evenly half on the inside of the glass and half on the outside. -For the next few layers you are going to fold the salami 2/3rds of the way in the glass 1/3 outside of it. -Use a champagne glass for smaller meat like pepperoni. #salamirose #pepperoni #charcuterieboard #charcuterie #fooddiy #ltkhome #appetizers #foodvideos #foodieblogger #easyrecipeideas #valentinesdayfood #valentinesdayideas #vdayinspo

I have no shame in saying a good ole tuna melt is one of my favourite comfort foods. I know everyone’s got their own way of making it, but I hope you give this one a go! Enjoy 😄 Chris x TUNA MELT | Makes 3 sandwiches *Recipe on the blog in more detail INGREDIENTS 80g / 1/3 cup full-fat Mayo 2 tsp Lemon Juice 1 tsp Dijon Mustard 1/8 – 1/4 tsp Salt & Black Pepper* 2 tbsp finely diced Gherkins/Pickles 1 heaped tbsp very finely diced Fresh Parsley 2 Spring Onions, finely diced 2x 150g/5oz cans of Tuna Chunks in brine** 6 medium-large slices of Bread (something firm like Sourdough works well) 120g / 4oz Cheddar, grated 120g / 4oz Red Leicester, grated (sub more cheddar) Butter, as needed Hot Sauce, to serve (optional) METHOD 1️⃣In a small mixing bowl combine the mayo, Dijon, lemon juice, parsley, pickles, spring onion and salt & pepper. Drain the tuna well then stir it through the sauce until everything is evenly combined. Adjust seasoning if desired. 2️⃣Butter one side of each slice of bread then flip them over. Top with cheddar, then the tuna, followed by the Red Leicester. Add a second slice of bread on top and spread with butter. 3️⃣2-3 at a time add the sandwiches to a large pan over medium heat. Fry both sides until deep golden and crisp with the cheese melted in the middle. If the bread starts to cook too quickly before the cheese melts just lower the heat. 4️⃣Slice in half and enjoy! I like a few lashings of hot sauce as I go.   *If using tuna in brine I find 1/8 tsp salt does the trick. If you're using tuna in spring water or oil you might find you need more. I like a good amount of black pepper, just to add a little spice, but just work to taste. **For reference, 150g/5oz is the net weight, and the drained weight is typically 100g/3.5oz. It's important to drain the tuna well so the filling isn't watery.

Pepperoni pizza hot dogs 🌭 @sahlens hotdogs

These skewers are too easy and delicious not to try! Let me know if you give them a go 😄 Chris x LEMON BUTTER CHICKEN SKEWERS | Makes 4 *Recipe on the blog in more detail INGREDIENTS ➡️Chicken: zest of a Lemon (~1 tsp. Make sure you don’t use the white part, just the bright yellow skin) 2 tbsp Lemon Juice 1 tbsp Mayonnaise 1 tbsp Olive Oil 2 large cloves of Garlic, finely grated 1 1/2 tsp Dried Oregano 3/4 tsp EACH: Paprika, Salt 1/2 tsp Black Pepper 640g / 1.4lb boneless skinless Chicken Thighs, sliced into bite-sized pieces ➡️Butter: 75g / 5 tbsp Butter, softened 1 tbsp very finely diced Fresh Parsley 2 tsp Lemon Juice 1/4 tsp EACH: Paprika, Black Pepper 1/8 tsp Salt, or to taste METHOD 1️⃣In a medium-sized mixing bowl whisk together the marinade ingredients then stir in the chicken until evenly coated. Cover and leave to marinate for 30 minutes (I keep it at room temp if the chicken is just out of the fridge). 2️⃣Thread the chicken onto 4 skewers, ensuring you leave a gap at both ends. Make sure the pieces are nice and compact so they stay nice and juicy. Place in the air fryer and brush over any leftover marinade left in the bowl (thoroughly wash the brush after). Cook for 13 minutes at 200C/400F. Meanwhile, combine all of the butter ingredients in a small mixing bowl. 3️⃣After 13 minutes, flip the skewers (I find this easiest with tongs) and brush over around 1/4 of the butter (just eyeball it). Cook for another minute, then flip them again and brush over another 1/4 of the butter. Cook again for a final minute, or until lightly charred and cooked right through the centre (internal temp should reach at least 165F/74C). 4️⃣Remove the skewers and if your air fryer was clean before starting, brush over any melted butter in the base, then liberally brush over the remaining lemon butter (don't waste any flavour!). If you want them more lemony then just squeeze over a little more lemon juice.

Celebrating Pi Day with our Pepperoni Pizza spin on the viral onion sheet recipe! 🧅🍕 What should we turn into a crispy sheet next?! BEST SUGGESTIONS GET MADE 👇 #pizza #onion #piday @raymondveracruz

¿PIZZA CON FORMA DE FLOR? 🤤 Prepara una docena de estas flores para enamorar a "la bandida"... 🍕🌹 #fyp #parati #pizzarose #pizzalover #pizza #pizzatime #pizzatiktok #peperoni #snack #snacks #saborestiktok #atreveteaprobar #cocinaentiktok #cocinando #delishus #cocinacondelishus

Bit of a fun one today! You know I’m always about a decade late to food trends and never actually end trying them, but pizza + Caesar salad!? Be still my beating heart. I spotted a wrap version by @GrilledCheeseSocial and couldn’t resist. Spoiler - they’re delish 🥲 Enjoy!! Chris x PEPPERONI PIZZA CAESAR WRAPS (CAESARONI WRAPS) | Makes 2 *Recipe on the blog in more detail INGREDIENTS 2 large Flour Tortillas 4 tbsp Pizza Sauce 100g / 1 cup shredded Mozzarella 16 slices of Pepperoni 1 large head of Romaine Lettuce, chopped 45g / 3/4 cup Croutons, or to preference 30g / 1oz shaved Parmesan, or to preference 80 – 120ml / 1/3 – 1/2 cup Caesar Dressing, or to preference METHOD 1️⃣Preheat the oven to 180C/350F. 2️⃣Spread pizza sauce over the tortillas, then scatter over the mozzarella and space out the pepperoni. Place on 1-2 baking trays and bake in the oven for 4-5 minutes, just until the cheese melts. Try not to over-bake them otherwise the tortilla can be tricky to roll. 3️⃣Meanwhile, in a large bowl add the lettuce with your preferred amounts of dressing, croutons and parmesan then toss until well combined. 4️⃣Load up the pizzas with salad then tightly wrap and enjoy! I usually halve them then pinch the ends as I'm eating so the salad doesn't fall out. *This recipe makes a pretty hefty salad so you can really load up the wraps. Alternatively, just serve the extra on the side or make a 3rd wrap with any leftovers.

Truly some of the most scrumptious spuds you’ll ever make! Enjoy 😄 Chris x GARLIC BUTTER POTATOES | Serves 4 *Recipe on the blog in more detail INGREDIENTS 2 bulbs of Garlic* 1kg / 2lb small Potatoes** 3 tbsp Olive Oil 1/2 tsp Salt 1/4 tsp Black Pepper 90g / 6 tbsp Butter 2 tbsp very finely diced Fresh Parsley METHOD 1️⃣Preheat the oven to 200C/390F. 2️⃣Slice the tips off the garlic bulbs to expose the cloves. Drizzle with a little oil then individually wrap them in foil. 3️⃣Make very thin slices (1/16" - 1/8") along the potatoes, ensuring you don't go all the way down so they stay intact. Place them in a large mixing bowl with 3 tbsp oil, 1/2 tsp salt & 1/4 tsp pepper. Give them a good toss so they're evenly coated in the oil and seasoning, then space them out cut-side-up on the baking tray. Use a brush to collect any leftover oil in the bowl and brush it over the tops of the potatoes. 4️⃣Add the garlic bulbs to the tray then roast everything for 30 minutes. Remove and use a brush to coat the potatoes in any excess oil in the tray (you might find it easiest to tip the tray a little). Check the garlic and if it looks like it's browning too quickly, lower the heat slightly to 180C/350F. Roast everything again for another 15-20 minutes, or until the potatoes are deep golden and crispy and the garlic is very soft, light golden and sticky.*** 5️⃣Squeeze the roasted garlic into a small bowl with the butter, parsley and a pinch of salt and pepper (to taste). You might need kitchen roll or a towel to protect your fingers when squeezing the garlic if it's very hot. Combine the butter, check for seasoning, then spread over the potatoes whilst they're hot. There should be plenty of butter so don't hold back! *I use two bulbs that are standard size in the 4-packs in the UK. **I use 'Charlotte' potatoes, which are typically around 2.5" long. Large baby potatoes will work too. ***The potatoes and garlic SHOULD finish at the same time. If the potatoes cook before the garlic is done, just remove them then whack them back in for a couple of minutes at the end to crisp them back up when the garlic is done (don’t rush slow roasting the garlic).

When I tell you I could DRINK this sauce, I’m talking from experience 😛 Hope you love this one! Enjoy 😄 Chris x CREAMY SUN DRIED TOMATO CHICKEN | Serves 4 *Recipe on the blog in more detail INGREDIENTS ➡️Chicken: 2x 250g/9oz Chicken Breasts, take out the fridge 15-30 mins before needed 1/4 cup / 35g Plain Flour 1 1/2 tsp Italian Seasoning 1 tsp EACH: Garlic Powder, Salt 1/2 tsp Black Pepper 2 tbsp Sun Dried Tomato Oil (from the jar) ➡️Sauce: 1 Echalion/Banana Shallot, finely diced (sub 2 small regular shallots) 60g / 1/4 cup Sun Dried Tomato Pesto* 180ml / 3/4 cup EACH: Chicken Stock, Double/Heavy Cream 125g / 1 cup / 4oz Sun Dried Tomatoes, thinly sliced and patted dry to remove excess oil 30g / 1/3 cup freshly grated Parmesan 1/2 small bunch of Fresh Basil, finely chopped METHOD 1️⃣Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts. 2️⃣In a large shallow dish combine the flour, Italian seasoning, garlic powder, salt & pepper. One by one dredge the breasts through the flour to fully coat, then give them a shake and place to one side. 3️⃣Add the oil to a large pan over medium-high heat and once hot, add in the chicken. Fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove from the pan and add to a plate to one side. Lower the heat to medium. 4️⃣Add the shallot to the leftover oil and fry until soft & golden. Stir in the pesto then stir in the stock and cream. Add the basil, parmesan and sun dried tomatoes and give it all a good stir to bind the oils with the sauce. 5️⃣Simmer for a couple of minutes until the sauce starts to thicken, then stir in any resting juices from the chicken and check for seasoning. Add the chicken and coat it in the sauce to gently warm it through, then serve up and enjoy! *Sold in all major supermarkets (I use Sacla). I do have a homemade sun dried tomato pesto on the blog if you want to make a big batch!

Sweet Sting Hot Honey & Pepperoni Pizza with a side of Frekl Ginger Beer. Products available from the @ST. ALi COFFEE Pantry, in store and online. Link in bio. Hot Honey & Pepperoni Pizza (kinda NY style) Ingredients pizza - pizza dough (recipe below) - 2 cans whole peeled tomatoes - salt to taste - sliced pepperoni (I haven't been able to find the ones that curl up in Australia; if someone knows of some, please let me know the brand) - 800g (1.76 lb) sliced low moisture mozzarella - Sweet Sting Hot Honey Method 1. Take the pizza dough from the fridge 1 hour before you are going to cook them. 2. Preheat your pizza oven to around 370-400°C (698-752°F). 3. To make the sauce, simply crush the tomatoes with a mouli or your hands and season with salt (note: don't use a blender as it will aerate the tomato sauce). 4. Stretch the dough nice and thin, then lay some of the sauce, followed by mozzarella, and top with the sliced pepperoni. 5. Bake at 400°C (752°F) for 4-5 minutes, starting to turn after the first 1.5- 2 minutes. 6. Once baked, drizzle lots of the Sweet Sting Hot Honey over the top. Ingredients dough - 625g (1.38 lb) strong white bread flour - 425g (0.93 lb) 00 pizza flour - 665g (1.46 lb) warm water - 0.4g (1/4 tsp) dry yeast - 28g (0.98 oz) fine sea salt - 25ml (0.84 fl oz) olive oil Method 1. In the bowl of a stand mixer (or you can just use a bowl and wooden spoon), add the water and yeast, mix until the yeast has dissolved. Next, add the flour and salt, and using the hook attachment, mix on slow/medium until the dough has come together and is not sticking to the walls anymore. 2. Turn the mixer off and cover the bowl with a tea towel. Let it rest for 10 minutes, then mix again for 4 more minutes. 3. Turn the dough out onto an oiled bench and cover with the bowl; rest for 1 hour before you cut it into 6 even dough balls. Roll the dough balls tightly, and then place them into an airtight container and into the fridge overnight. #cooking #recipe #pizza #honey #foryoupage #viralvideo #foodie

A beautiful short escape, only 45 mins from Melbourne. Olivigna is such a stunning venue with great food and wines 🍷🍇 Mortadella pizza was delicious! 🇮🇹 highly recommend 💓 #olivigna #melbournewinery

The melt 😭 @You Gotta Try This (Via:@HANNAH)