From Russia with clove

CHICKEN KIEVS

Ingredients (serves 4): ■ 4 chicken fillets ■ 110g butter, room temperature ■ 200g fresh or dried breadcrumbs ■ 4-6 garlic cloves, chopped ■■ 2 tbsp flat leaf parsley, chopped ■ 100g plain flour ■ 2 eggs, beaten ■ 4 tbsp oil ■ Salt and pepper

Method: 1. Prepare the garlic butter. In a bowl, combine the butter, 2 tbsp of breadcrumbs, garlic, parsley and seasoning. Keep at room temperature then cover with cling film. 2. With a sharp knife, create a pocket on the thickest side of each chicken fillet. Push some garlic butter into the pockets and set aside. 3. Pre-heat the oven to 180C. Line a roasting tray with parchment paper and sprinkle some breadcrumbs onto the base. This will ensure the chicken won’t stick to the parchment paper. 4. In three bowls, place the flour with some seasoning in one, the beaten eggs in a second, and the rest of the breadcrumbs with seasoning in a third. 5. One at a time, toss the fillets into the flour. 6. Shake off any excess flour and then dip into the egg mixture. 7. Transfer the fillet into the breadcrumbs and gently press so it entirely coats the fillet. 8. Place the chicken onto the roasting tray, drizzle with the oil and season with salt and pepper. 9. Roast in the oven for 25-35 minutes until cooked through. 10. Remove from the oven and serve.

FRENCH ONION SOUP

Ingredients (serves 4): ■ 110g butter ■ 4 onions, thinly sliced ■ 5 garlic cloves, chopped ■ 4 sprigs fresh thyme ■ 1 shot cognac (optional) ■ 1 litre beef stock, warm ■ 4 slices bread, crust removed ■ 2 tbsp garlic butter ■ 50g cheddar or gruyère cheese, grated ■ Black pepper

Method: 1. In a large saucepan, over medium heat, melt the butter and add in the onions, garlic and thyme. Season well and cook for about 10-15 minutes or until the onion is caramelised, stirring every 2-3 minutes. 2. Add some cognac (if using) and pour the warm beef stock into the onion mixture. Stir once or twice. 3. Bring to the boil then drop the heat to low. Place the lid on and simmer for about 25-30 minutes or until the onions are breaking and very soft. 4. Meanwhile, warm a sauté pan with the garlic butter and once melted add the slices of bread. Slowly cook until browned on all sides. Remove from the heat and set aside. 5. When the soup is ready to serve, preheat the oven or grill or to 220C. 6. Pour the soup into a serving bowl or copper pan. Add the toasted bread and sprinkle with grated cheese. Grill or roast in the oven until the cheese is melted. 7. Remove from the oven, season well with black pepper and serve immediately.

TOP TIP: USE YOUR LOAF AND AVOID WASTE BY MAKING YOUR OWN BREADCRUMBS

A great way to help reduce bread waste it to prepare it as a simple breadcrumb.

Slice the bread into pieces. Place them in a blender or food processor and pulse until a soft and fluffy breadcrumb is achieved.

You can also prepare a dryer crumb by placing the bread pieces on a tray and placing in the oven at 150C for 7-10 minutes until just lightly coloured.

Remove it from the oven and create the breadcrumb for a crispier result.

Store the crumb in a bag in the freezer until needed for a stuffing or a crispy chicken Kiev.