Philip (Phil) England

Cornflakes coated chicken Inspired by Nigella  In a bowl mix together the following Mustard (of your choice - dijon, whole grain or French) Two cloves of garlic (grated) Egg (to combine) mix well until all ingredients are combined. To this add 2 chicken breast fillets flattened into escallops, let them bathe for a while, while you prepare the coating. In another dish pour some cornflakes , massage them into crumbs, add some paprika or cayenne pepper ( depending on your taste ), mix together. Take the chicken out of your mustard mixture and coat in the cornflakes, make sure you coat well. Fry in a pan until the chicken is cooked. Serve with a nice salad. I used honey nut cornflakes, which wasn't right for the dish due to the sweetness, but the nuttieness worked, I also added chives to the cornflakes. See a video online at https://youtu.be/44FvvRk-FIE

 Tasty Chicken Mince Here is a rather nice way to cook chicken mince, and it's got numerous herbs and spices in. The ones I used in this I had in my kitchen, you can adapt according to what you have to hand. In a big pan put your chosen herbs and spices, then gently fry them for 5 minuites  Fennel Seeds Cumin Seeds Garlic Granules Salt Pepper Chives Parsley TIP:  grind your fennel along with the cumin, garlic and salt Then add a glug of water and soy sauce, bring to boil and place lid on the pan. Dice up the  vegetables and add to the pan, then bring back up to the boil then simmer. 2 Peppers 1 large onion Tin Chopped Tomatos After about 10 mins simmering, add your chicken mince and brown. Once the chicken is brown add a tin of chopped tomatoes. Bring to the boil again and turn off the heat, keep the lid on.  As with all one pot meals I make, I leave it for 6 to 24 hours for the flavours to combine and enhance the food. Serve it with either rice, pasta or maybe sweet potato chips.