Beef Brisket with Sweet-and-Sour Onions

One 5-pound brisket, preferably first cut

Kosher salt


4 onions, sliced into 1/4-inch-thick rings

1/4 cup ketchup

2 tablespoons tomato paste

1 tablespoon soy sauce

1 tablespoon dark brown sugar

4 garlic cloves, minced

Small cilantro sprigs, for garnish

Step 1

Preheat the oven to 300°. Season the brisket generously with salt and pepper. In a large enameled cast-iron casserole, spread the onions in a single layer and lay the brisket on top. In a small bowl, whisk the ketchup with the tomato paste, soy sauce, brown sugar and garlic. Spread the sauce all over the brisket.

Step 2

Cover the casserole and transfer to the oven. Braise the brisket for about 3 hours, until the meat is very tender. Uncover and continue cooking for 1 hour, until the sauce has thickened. Let the brisket cool slightly in the sauce for 30 minutes.

Step 3

Transfer the brisket to a work surface and slice across the grain. Arrange the slices on a platter and spoon some of the sauce over the top. Garnish with cilantro and serve with the remaining sauce on the side.

Tender Italian Baked Chicken

¾ cup mayonnaise

½ cup grated Parmesan cheese

¾ teaspoon garlic powder

¾ cup Italian seasoned bread crumbs

4 skinless, boneless chicken breast halves


Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Mix mayonnaise, Parmesan cheese, and garlic powder together in a bowl. Place bread crumbs in a separate bowl. Dip each chicken breast into the mayonnaise mixture, then into the bread crumbs to coat. Arrange breaded chicken on a baking sheet.

Step 3

Bake in the preheated oven until chicken is no longer pink in the center and the coating is golden brown, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Roast Beef with Potatoes and Veggies

1.5 kg topside of beef
2 medium onions
2 carrots
2 sticks celery
1 bulb of garlic
1 bunch of mixed fresh herbs , such as thyme, rosemary, bay, sage
olive oil


  • Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
  • Preheat the oven to 240°C/475°F/ gas 9.
  • Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
  • Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
  • Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
  • If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
  • Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
  • When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

Rack of Lamb with Dates & Moroccan Spices

¼ cup Medjool date puree (alternatively, 1 cup pitted and chopped Medjool dates)
2 tablespoons olive oil
1 ¼ pound rack of lamb
2 tablespoons onion, minced
2 teaspoons fresh ginger, minced
1 clove garlic, crushed and chopped
½ teaspoon salt, or to taste
¼ teaspoon turmeric
½ teaspoon ground cumin
1 cinnamon stick
1 teaspoon cardamom pods
A pinch of saffron in 1 cup water
Ingredients for the Date Puree (optional)
25 Medjool dates


  • If preparing your own date puree, do this ahead of time as it must go into the pan as the lamb is searing in a pan over the stove top.
  • To make your own date puree, remove the pit from the dates and add them to a pan of boiling water that covers the dates completely. Let boil on medium-high heat for 40 minutes, or until the mixture has thickened and you see only about 1-2 tablespoons of liquid at the bottom of the pan. Use a food mill to completely grind the skins into the mixture. Set aside or chill until ready to use. Lasts about 7-10 days in the refrigerator.
  • To prepare the lamb, preheat the oven to 450 degrees F. Make sure the lamb is completely dry of any liquids before cooking. Gently heat the olive oil in a large oven-safe saute pan. Add the rack of lamb, fat side down and increase the heat to medium-high. Sear the meat on one side until it has browned, about 3-4 minutes. Turn the meat over and repeat. Once it has browned on the other side, add the onion, ginger and garlic to the pan. Use a wooden spoon to move the ingredients around so they don’t burn. Add the salt and spices to the pan, too. To a cup of warm water, add the saffron. The water should quickly turn to a golden yellow color. Add this liquid with the saffron threads to the pan.
  • Give the pan a whirl to make sure all the ingredients are evenly spread out. Cover and place the pan in the heated oven. Roast for 40 minutes, removing the cover for the last 5-7 minutes. Once finished, remove the pan from the heat and cover again for 10 minutes before cutting so that it retains all of its juices. To serve, cut each piece vertically from each of the bones in the rack.

Lemon Chicken

4 boneless chicken breasts (roughly 2.5 lbs)
1/4 cup olive oil
2 tsp oregano, dried
2 tsp thyme, dried
2 tsp garlic powder
2 tsp salt, divided
½ tsp black pepper
1/2 cup dry white wine, such as Sauvignon Blanc, Pinot Grigio or Pinot Gris
2 tbsp minced garlic (6 cloves)
1 tbsp lemon zest (2 lemons)
2 tbsp lemon juice, freshly squeezed.
1 tbsp brown sugar
1 lemon, cut into 6 slices, optional.


  • Heat the oven to 400 degrees F.
  • Pat the chicken breasts dry and place them in a 9 x 13 baking dish.
  • In a small bowl, mix the olive oil, oregano, thyme, garlic powder, 1 teaspoon salt and pepper to create a thick marinade/paste. Coat the chicken breast with seasoning paste.
  • Using the same bowl mix together the white wine, garlic, lemon zest, lemon juice, brown sugar and remaining 1 teaspoon salt. Pour over chicken breast.
  • If using, nestle the lemon slices between the chicken bake for 15 minutes, baste the chicken with the pan juice, bake for another 15 minutes or until the internal temperature of the chicken reads 165 F.

Creamy Chicken, Corn and Tomato Skillet

4 chicken breasts

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

1 sweet onion, halved and thinly sliced

2 pints cherry tomatoes

cups canned corn

cup heavy cream

½ teaspoon crushed red-pepper flakes, or more to taste

cup basil leaves, roughly chopped


  • Season the chicken with salt and pepper. In a large skillet, heat the oil and butter over medium heat. Add the chicken and sear until well browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
  • Add the onion to the skillet and cook until translucent, about 5 minutes. Add the tomatoes and cook until the skins are wrinkled and the tomatoes have softened, 7 to 8 minutes.
  • Stir in the corn, cream and red-pepper flakes. Place the chicken back in the skillet and bring the cream to a simmer.
  • Cook until the cream mixture reduces slightly and the chicken is heated through, about 4 minutes. Garnish with basil.

Baked Chicken Wings

teaspoons kosher salt
½ teaspoon freshly cracked black pepper
teaspoons garlic powder
teaspoons paprika (or smoked paprika)
¼ teaspoon cayenne
3 pounds chicken wings
3 tablespoons butter, melted.


  • Preheat the oven to 425°F with a rack in the center position. Line a rimmed sheet pan with foil and set a cooling rack on top.
  • In a large bowl, mix together the salt, pepper, garlic powder, paprika, and cayenne. Add the chicken and toss until they’re fully coated.
  • Arrange the chicken wings, skin-sides down, on the cooling rack. Using a pastry brush, brush the wings with half of the melted butter. Flip the wings over and brush with the remaining butter. Bake for 45-50 minutes, or until the chicken is a deep golden-brown and the skin is crispy.