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Chicken Schnitzel with Fried Egg, Lemon Caper Butter, Anchovies & Blue Cheese This is a midweek lifesaver. So simple but delicious. I’ve opted for chicken but you can apply the same premise to pretty much any meat or even fish if you’re feeling bold! Serves 2 Ingredients For the schnitzel 2 chicken breasts 50g plain flour 2 eggs, beaten 100g panko breadcrumbs Salt and black pepper Neutral oil, for frying For the lemon caper butter 50g unsalted butter 1 tbsp capers Juice of ½ lemon To finish 2 eggs 4 anchovy fillets A small sprinkle of blue cheese Extra black pepper Method 1. Place the chicken breasts between two sheets of baking paper or cling film and gently flatten them until evenly thin, about 1cm thick. Season both sides well with salt and black pepper. 2. Put the flour, beaten eggs and panko breadcrumbs into three separate bowls, then coat each chicken breast in flour, followed by egg, then finally the panko breadcrumbs, pressing the crumbs on firmly so they stick evenly. 3. Heat a generous layer of neutral oil in a large frying pan over a medium-high heat. Fry the schnitzels for 3–4 minutes on each side until golden, crisp and cooked through. Transfer to a wire rack or kitchen paper to drain briefly, seasoning lightly with salt while still hot. 4. Using the same pan and oil, fry the eggs until the edges are crisp and the yolks are still soft. 5. In a separate pan, melt the butter over a medium heat until foaming and lightly golden. Stir through the capers and cook for 30 seconds before adding the lemon juice. Swirl the pan until the sauce is glossy and combined. 6. To serve, spoon the lemon caper butter over the schnitzels, top each one with a fried egg and finish with two anchovy fillets and a light sprinkle of blue cheese. Finish with black pepper and serve immediately.

Sticky hoisin chicken thighs over fluffy rice with quick pickled cucumbers. Sweet, salty, sticky chicken, sharp crunchy cucumbers, kinda feels suspiciously like a fakeaway but with far less effort (and significantly better leftovers). She’s easy, she’s reliable, she’s delicious, we love her.🥒 For 4 4 large chicken thighs (or 8 smol ones) 4 tbsp hoisin sauce 2 tbsp soy sauce 1 tbsp rice vinegar 2 garlic cloves, grated 1 tbsp fresh ginger, grated 1 tsp sesame oil 1 large cucumber, roughly peeled & thinly sliced 1 tbsp salt 2 tbsp rice vinegar 1 tbsp sugar Rice to serve Mix together the hoisin, soy, honey, rice vinegar, garlic, ginger and sesame oil. Coat the chicken thighs well and leave to marinate for at least 30 minutes (or overnight if you have time). Thinly slice the cucumber and toss with salt, let sit for 5 mins then squeeze out the liquid and mix with the rice vinegar & sugar. Leave to pickle while everything else cooks. Cook the chicken thighs in a hot frying pan for 7-10 mins on each side (depending on how big), basting with any leftover marinade until sticky, caramelised and cooked through. Slice the chicken and serve over fluffy rice with the pickled cucumbers on the side and more of the cooked marinaded spooned over the top

Dolmades… but make it a cake 🤯 I wasn’t convinced this would even hold together — but it slices like this and honestly… I’m obsessed Same flavours, way less fiddly, and perfect for a crowd 😮‍💨 Head to @chefmarinie bio to get the link! 👀 Day 4 of cooking from my cookbook until it’s published 🇬🇷✨ #eatlikeagreek #greekfood

#ad This is a proper lunch hack. A tangy, crisp sourdough with a flavour-packed, gourmet-style sandwich kit from @tesco Finest. Great quality ingredients, no messing about and nothing going to waste… would be unreal toasted as well

Strawberry Matcha Latte 🍓🍵 by @daigasikfaan #tasty #drinktreat #treat #matchalatte #strawberry

#ad I wanted a proper catch-up with the girls, not a night in the kitchen, so I grabbed a few bits from the new @tesco Finest deli range (3 for £8 with my Clubcard) for the ultimate picky tea… Warm garlicky prawns, creamy burrata with tomatoes and Caesar & bacon coleslaw for a bit of crunch!

PASTA E CECI (PASTA WITH CHICKPEAS) A love letter to chickpeas. Just in a tasty, high protein, high fibre & budget-friendly dish. Serves 3-4. [Ingredients] 1 tbsp olive oil, plus extra to finish 2–3 garlic cloves, finely chopped 8 sage leaves, fresh 1/2 brown onion, finely diced 1 carrot, finely diced 1 celery stick, finely diced 1 jar (570g) chickpeas, including liquid 180g small pasta (ditalini, or broken spaghetti works well) Salt + black pepper 2 cups vegetable stock Parmesan, to finish [Method] 1. Heat olive oil in a pan over medium heat. Add the sage leaves and gently fry until frangrant and golden. Remove and place on kitchen paper. 2. Add garlic and gently cook until fragrant, for ~2 min. Add in your soffritto and cook until tender, ~5-7 min. 3. Tip in the 1/2 the chickpeas and season with salt and pepper, and stir well. Add enough water (or stock) to just cover, then bring to a simmer for ~10 minutes. 4. Remove from heat, blend with a stick blender or blitz in a blender. 5. Place back on a medium heat, add the pasta and remaining chickpeas and cook in the sauce, adding more stock as needed. Stir regularly so it doesn’t stick. 6. Once the pasta is al dente and the sauce has thickened, taste and season. 7. Drizzle over a good glug of olive oil, crack over black pepper, add your sage and finish with a heavy sprinkle of parmesan. Serve with some veg!

This week we’re making aubergine Ottolenghi styles! This is a midweek classic I love to make where veggies and bold flavours are the star of the show. Serves 2 Prep: 15 mins Cook: 30 mins Ingredients 2 aubergines Olive oil Salt 30g harissa 1 tbsp lemon juice 1 tbsp maple syrup or honey 130g feta 50ml milk 2 tbsp tahini 60g chorizo, finely diced A small handful of fresh dill, roughly chopped Warm pitta or flatbreads, to serve Method 1. Start by charring the aubergines. Rub them with a little olive oil, then place them on a very hot griddle pan, BBQ, or directly over a flame if you have gas. Turn them every few minutes until the skins are blackened all over and the aubergines feel completely soft inside. This should take around 20 to 30 minutes. For ease you can also finish in the oven for 15 mins at 200 if in a rush. 2. Once cooked, place the aubergines on a tray or rack and leave them to cool slightly. When they are cool enough to handle, carefully peel off the burnt skin. Try to keep the aubergines fairly whole if you can.Cut each aubergine down the middle lengthways, without slicing all the way through. Open them up slightly, season with salt, then leave them to sit for a few minutes so any extra liquid can drain away. 3. While the aubergines are resting, make the harissa oil. Mix the harissa with 3 tbsp olive oil, lemon juice and maple syrup. Give it a taste and add a pinch of salt if needed. For the tahini feta, mash the feta with the milk and tahini until smooth-ish and creamy. It does not need to be perfect, just spreadable. Add a splash more milk if you want it looser. 4. Add the diced chorizo to a cold pan, then place over a medium heat. Cook until the fat renders out and the chorizo goes crispy. This should take around 5 to 6 minutes. Keep the crispy chorizo and the oil from the pan. 5. To serve, spread the tahini feta over the base of a plate. Place the burnt aubergines on top, then spoon over the harissa oil.Finish with the crispy chorizo, a little of the chorizo oil, and plenty of fresh dill. Serve with warm pitta or flatbreads.

That colour 💚 Wild garlic oil — the simplest upgrade for any dish. It’s wild garlic season right now, whether you’re foraging or grabbing it from the supermarket. You’ll need: 100g wild garlic leaves 200ml neutral oil (sunflower or rapeseed) Method: Blanch for 2 minutes → ice bath → dry well → blend with oil → strain through muslin. Store in the fridge in a sealed jar and use within a week. MILLE WORLD Works with basil, parsley or mint too. Save this 🌿 #WildGarlic #WildGarlicSeason #GarlicOil #FoodReels #RecipeInspo

A meatball lollipop was just the beginning ✨ IKEA’s Food for Thought at Spazio Maiocchi in Porta Venezia brought together 5 global chefs and 5 designers to create 5 rooms where food meets design — then dropped the 10th edition of the IKEA PS 2026 Collection on top. Save this if you’re heading to Salone del Mobile 🌿 #MilanDesignWeek2026 #Fuorisalone #FoodForThought #IKEADesign #SpazioMaiocchi

Tuna Tostadas! Mayo: 1 Egg, 1 TBSP white wine vinegar, 1/4 lemon, salt and pepper, 1 TSP dijon mustard, blitz in food processor then slowly add sunflower oil until thickens, add 2 avocados and blend again until smooth. Tuna: Mix 250g Tuna with 1/2 shallot, 2 spring onions, 50g corn, 2 TBSP soy, 1 TSP sesame oil, 5g coriander.

EARL GREY & BLUEBERRY JAM FRENCH TOAST 🫐 A regular old classic, just made a little more boujee and a little more balanced. Serves 2, 3-4 toasts. Ingredients 2–4 thick slices grainy bread 3 medium eggs 100 ml milk 2 Earl Grey tea bag 1 tsp honey Butter or oil, for frying (For the cheat’s homemade blueberry jam)* 200g blueberries (fresh or frozen) 1-2 tbsp chia seeds 1 tsp honey Juice of ½ lemon (To serve) Greek yoghurt Blueberry jam (above) Blueberries, fresh Method 1. To make the blueberry jam, heat blueberries, honey and lemon juice in a small pan on low-med until they soften and burst. Lightly mash to form a chunky sauce and simmer for 5–8 minutes until thickened. Stir in chia seeds and cook for 1–2 minutes more, then remove from heat. Let cool, it will naturally thicken into a jam-like consistency as it sets. 2. Meanwhile, steep the tea bags in the milk and honey in a small pot over a gentle simmer for 5–10 minutes. Remove and allow to cool slightly. Whisk with the eggs to create your custard. 3. Create a hole in your bread using a knife. Spoon in ~2tsp jam into your bread. 4. Dip the bread into the mixture, allowing it to soak for 2 minutes on each side. 5. Heat some butter or oil in a large pan, add in your French toast and fry until golden and crisp on both sides. 6. Serve the French toast topped with Greek yogurt, your jam and a couple extra blueberries