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Prawn risotto

SEAFOOD is not just incredibly tasty - it's a great source of protein and full of essential vitamins and minerals. Read

Food: Cooked Glands Are Actually Offal Tasty

Q I noticed sweetbreads on the menu in a restaurant. Are they some kind of offal? Read

Food: Steak Sandwich With Garlic Cream Cheese

INGREDIENTS (serves 1) Read

Food: Know Your Onions For Couch Potatoes

The sport season really is in full swing now and the telly is crammed full of football, racing and rugby. Read

Food: Go Heavy On Pepper

Try serving the sandwich with a pepper sauce instead of cream cheese and rocket. Read

Food: Love Meat Tender

Today's marinade is a simple one that adds extra flavour and helps tenderise the beef. You can make a more complex marinade that can be used on other types of meat. A great one for lamb is made by adding smoked paprika, chopped rosemary, crushed garlic, white wine vinegar, lemon zest, black pepper and olive oil. Marinade the meat for up to a day before cooking and you'll end up with a tender and delicious piece of lamb. Read

Food: Double Cream Will Make That Pud So Good

Ask Michael Read

Food: Sizzler For The Kids

After talking last week at length about the benefits of one-pot dishes that are easy to cook and prepare, I thought I would let you have another of my favourites. Read

Food: Burst Out For A Change

I mentioned about the meat breaking up in the sausages if there is no skin or if they burst. Read

Food: It Cod Be A Tasty Surprise

Today's recipe is really a bean stew with meat added in the form of sausages. Read

Food: Dinky Way To Feed All Your Footie Friends

Ask Michael Read

Food: Slow cooked chicken legs with baby veg

INGREDIENTS (serves 6) Read

Food: Choose cheap & easy chicken

Most people want a recipe to boast two important features - it must be cheap and easy to cook. Read

Food: Legs be having you

Like duck legs, you can confit chicken legs. This method of slow cooking gives a tender, flavour-packed result. Confit duck legs are cooked in duck fat - the legs are submerged in it then cooked at a low temperature, about 140-150C. If the fat gets too hot the legs will deep fry. To get extra flavour, marinate the legs in garlic, herbs and onions for 24 hours before cooking. Serve with a green salad and skinny fries. Delicious. Read

FOOD: GET A WHOLE IN ONE

You can also cook a whole chicken in one pan. Follow the above recipe, including browning the chicken all over then cook in a roasting or large casserole dish. Certain parts of the chicken, particularly breasts, cook quicker and dry out. Avoid this by basting the bird regularly to keep it moist. You can make this dish more substantial by adding roughly chopped potatoes. Read

FOOD: SMOOTH YOUR WAY TO SUCCESS WITH THE BOSS

ask michael Read

FOOD: PICK 'N' MIX TO GET YOUR KICKS

Being able to create a fantastic meal isn't just about being an amazing cook. Read

FOOD: SCHNITZ A SKOOSH

To add a crunchy texture to the dish, turn the pork into schnitzel by covering it in breadcrumbs. Read

FOOD: ART OF PREPARATION

There are two types of artichoke. Globe artichokes were used in today's recipe. Read

FOOD: WHAT'S THE BEEF ON FREEZING CHEAP MEAT?

ask michael Read

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