Trusted British chef recipes, tested at home
Nigella Lawson’s gnocchi gratin is a quick, indulgent side of shop-bought gnocchi coated in a mascarpone and Parmesan sauce, topped with breadcrumbs and baked until bubbling and golden. It serves 6 as a side, from her book Nigellissima. She makes it, for preference, with the so-called freshly made gnocchi from the supermarket chill cabinet. They …
Jamie Oliver’s sweet pea chicken pounds blanched peas with garlic, almonds, mint, Parmesan, olive oil and lemon in a pestle and mortar into a rough, bright green smash, then serves it alongside bashed chicken breasts pan-fried for 5 minutes. Two ingredients cooked, the rest pounded raw. It serves two in 10 minutes at 441 kcal. …
James Martin’s hazelnut and Parmesan-crusted chicken flattens chicken breasts to escalopes, coats them in a crust of blitzed hazelnuts, Parmesan, lemon zest, thyme and panko breadcrumbs, then fries them golden in butter. Five minutes a side, served with a squeeze of lemon and Little Gem leaves, it serves four and takes under 30 minutes. The …