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This is a proper beast of a weekend meal, ideal for a crowd! The buffalo sauce can be used on chicken wings. The coleslaw mix makes quite a lot, but will keep for 2-3 days in the fridge. If you want you can skip the step of blanching your potato chips in boiling water, but this will result in less fluffy insides.

This is pure, unashamed, comfort-food indulgence! Don’t be scared of making the sauce — it takes minutes.

This I suppose is an earthy flavoured take on the traditional French dish of potato Dauphinoise completely dressed down to accommodate the knobbly slices of Jerusalem artichokes.  Adjust it to your taste, I always go slightly over board on the garlic so if you aren't a big fan stick to at least one clove.
The lemon juice is essential here as it cuts through the richness of dish and gives it an element of citrusy freshness.  This dish goes best with roasted meat and a little steamed veg on the side.

January really is one of those months that my appetite doesn’t know what it wants.  One half of me wants something warm and comforting to hold off the the cold weather and the other half has had it up to here with rich stodgy winter food.  So trying to find the balance between the two is often difficult.  My solution has been to stick with the winter foods for now, but generally teaming them up with a light side salad, bulghur wheat packed with fresh flavours and spiky lemon dressings, which is so far working pretty well as a compromise. ... 

Roast chicken really is one of the dishes I cook the most, so I am always looking for ways to mix it up.  My favourite way to roast a chicken is to smother it in a garlic and herb paste, but this method comes a very close second, and makes a nice change.  The beautiful thing about roast chicken is that it has so many uses.  With some added extras like crunchy roast potatoes and some steamed veggies it will feed a crowd of 4-6 people, but on top of that it's what you can do with the leftovers, that gets me excited!  Chicken noodle soup, Leftover chicken stir fry, Chicken and sweetcorn soup, the possibilities are endless!  Whatever you do with yours, this recipe makes a beautifully cooked chicken which is left with delicious subtle citrus flavour.  The general rule when it comes to roasting chicken is to cook 20 minutes per pound and then 20 minutes extra.

I was never really a big fan of shepherd's pie growing up, mainly because it was churned out most weeks (sorry mom!) so we became far too used to it, which realistically is a terribly ungrateful complaint, but it's only in the last few years I have fallen in love with this classic little dish all over again. I make mine with a twist by stirring mashed roast garlic through the potato, to be honest I normally make it with two bulbs of garlic because I'm a bit of a garlic fiend, but if you are pushed for time skip the garlic and just make the mash, it will taste just a good. Another handy tip to remember is that once you have assembled the shepherd's pie to the point just before you put it in the oven you can actually freeze the pie and cook from frozen if you fancy prepping a few in advance!

Serving this little supper hot to the table with a good handful of freshly grated Parmesan cheese is an absolute must!  It brings the whole dish together and pumps up all those amazing roasted flavours.

These sweet and spicy little wedges knock the socks off greasy fast food chips any day. If you haven’t tried sweet potatoes before, this is a great introduction recipe, where you just can’t go wrong. Serve as a nice side dish or a quick and tasty snack!

Most meats really benefit from the roasting process and  lamb is no different.  As it is in season now, it needs very little work to bring out the really fantastic natural flavours of the meat.  Roasting it with the classic combination of rosemary and garlic is simply the only way to go in my books!  You get delicious, mouthwatering end results with a kitchen filled with amazing aromas!  Normally I would roast lamb on the bone, so just adapt with whatever cut you can get your hands on.

Although I do try to buy as much in season vegetables as possible I just can't resist using cherry tomatoes in this tasty little dish.
The good thing about roasting the them is that it brings out the best from even the most tasteless tomatoes.  By feeding them with a little sea salt, black pepper, olive oil and balsamic vinegar you are guaranteed little morsels packed with punchy flavour.
It's dishes like this which are really simple and full of flavour that make mealtimes far more enjoyable and take the hassle out of cooking for groups.  Feel free to adapt the recipe as you wish, try using different herbs, different salad leaves, just use what you have.

Normally I make this herb paste for a full roast chicken, but I find pre-portioned chicken legs and thighs are perfect for entertaining as you don't have to fuss around with carving.  The great thing about this dish is that you can prepare the two trays a few hours ahead of your guest arriving and pop them in the oven just before they arrive!  If you don't grow your own herbs you can pick up little packets for about €1 in most supermarkets which are really handy for one off dishes.  I love roasting whole garlic bulbs but if it's too much garlic for you just leave these out.

I came across the recipe for Hasselback potatoes when I was younger and they are so visually appealing that I had to make them. The traditional recipe, originally from Stockholm, calls for breadcrumbs and cheese, but I have tried to make it as simple as possible for this recipe. The potatoes go nicely alongside most dishes. If your potato slices don’t separate while cooking, increase your heat and you should get better results.

These seeds are my perfect little alloween snack and they are far more healthy than your average Halloween treats!  Try experimenting with flavours, I have yet to make a sweet version of these but I'm pretty sure they would work good too.

I absolutely love this recipe, it is a real cosy dish, which leaves you full, satisfied and warm. Risotto may seem a little tricky, but it's just a case of giving it your full attention and slowly incorporating the liquid, so give it a go! If you can't get your hands on pancetta slices, use smoked streaky bacon.

This marinade also works great with duck or even a full roasted chicken. Don't be afraid to experiment!

The combination of spices here are so tasty, but if you are missing some, don't be afraid to use dried herbs or even whatever fresh herbs you have available to you.  Barbecuing can be a little tricky but the cooking time will depend on the size of your chicken, if you are worried, simple insert a skewer at the thickest part and if the juices run clear, the bird is cooked!