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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

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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?

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FOOD: WAVE GOODBYE TO TASTELESS PIE

A good chef needs to be innovative - but this doesn't mean we have to invent brand-new recipes all the time. Read

FOOD: GOAT GETS MY VOTE

Goats' cheese goes great with lamb and with potatoes and the trio can be combined to create some delicious meals. I like using goats' cheese in dauphinoise potatoes instead of the more commonly used parmesan or gruyere. I then serve this with a nice piece of lamb. You could also beat some goats' cheese into mashed potato and serve it with lamb. I even like a lamb chop with some goats' cheese crumbled over it. Read

FOOD: COTTAGE MAKEOVER

To turn today's shepherd's pie into a cottage pie, follow the same instructions and techniques in the recipe above but use oxtail instead of lamb shanks. Treat the meat the same way by browning and braising but use beef stock instead. Add a splash of Worcestershire and HP brown sauce when reducing the gravy for an extra kick. Also, instead of using goats' cheese on the mash try a lovely mature cheddar. Delicious. Read

FOOD: FRENCH TOAST DESSERT IS JUST PEACHY

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FOOD: INDIAN CHICKEN CURRY WITH RICE

Serves 6 Read

FOOD: HERE'S A CURRY YOU'LL FAVOUR

I've simply called today's dish Indian chicken curry as it's my recipe and I wouldn't know what to call it in Indian. Read

FOOD: FLAT BREAD TO FRY FOR

It's difficult to buy authentic nan bread or chapatis but you can easily make tasty flat breads to go with your curry. Simply knead together some water and flour and 1/2tsp of salt, adding a little of each at a time until you have a nice pliable dough. Continue to knead for five or so minutes until silky. Roll out thin on a floured surface, cut into circles and dry-fry in a non-stick frying pan for a minute or two on each side. Read

FOOD: COOL IT WITH RAITA

If you find any curry too hot, try serving a raita with it to help cool yourself down. Raitas can be made with various veg added to natural yoghurt. To make a simple one, add 200ml of natural yoghurt to 50ml of water, 1/4 of an onion finely chopped, 1/2tsp salt, 1/4 of a cucumber finely chopped, 1tsp mint sauce and blitz in a food processor. Top with finely shredded fresh mint. Read

FOOD: WILL VEG STOCK SPOIL FRENCH ONION SOUP?

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FOOD: RICE WORK IF YOU CAN GET IT

If you've been to Italy on holiday, one thing you will have been guaranteed is fantastic food. Read

FOOD: THOSE CEREAL THRILLERS

There are a few varieties of risotto rice. What they have in common is that they are able to absorb stock and plump up while the starch they contain helps give the risotto its velvety texture. The most common varieties to be found here are arborio, carnaroli and vialone nano. Risotto rices are also good if you're making rice pud as you need a rice that will absorb the milk or cream and these are ideal. Read

FOOD: HOW TO STOCK UP

For today's recipe, use veg or chicken stock. Veg stock is easy to make and can be stored in the freezer for up to six months. Place the following veg, roughly chopped, in a pan: 2 carrots, 2 onions, 2 leeks, 2 sticks celery, 2 garlic cloves and 2 bay leaves, 6 black peppercorns, glass dry white wine and a couple of pinches of salt. Top up with 1.5 litres of cold water. Boil, then simmer for 11/2 hours, skimming off scum frequently. Strain and cool. Read

FOOD: A MAN WHO DOESN'T KNOW HIS ONIONS

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