Bad boys (aka crispy chicken thighs)

300g strawberries, hulled and quartered

tsp sea salt

1 tsp caster sugar juice of lemon mint leaves, to serve (optional)

Italian meringue 100ml water

185g caster sugar 185g glucose syrup 3 large egg whites

Whipped cream 225ml double cream 1 tsp icing sugar

tsp vanilla essence

Method

To make the Italian meringue Combine the caster sugar, glucose and 100ml of water in a small saucepan and bring to 118degC.

Meanwhile, place the egg whites in the bowl of a stand mixer with the whisk attached. Beat on medium speed until soft peaks form. Once the sugar mixture has reached 118degC, slowly pour it into the egg white in a thin continuous stream, then whisk on high speed for 15 minutes.

Rest for 3 hours (or overnight for a crispier result).

Heat the oven to 100degC (fanforced). Line a baking tray with baking paper.

Spread the meringue over the prepared baking tray to a thickness of 5mm and bake for 1 hour. If it is still too soft or chewy, reduce the oven temperature by 10degC and cook until crisp. Turn the oven off, then leave the meringue inside the oven to completely cool. Once cool, break the meringue into shards.

Meanwhile, place the strawberries, salt, sugar and lemon juice in a large mixing bowl and toss to combine. Set aside for 3040 minutes, until the strawberries are soft and macerated.

To make the whipped cream

Clean the bowl of the stand mixer, then place all the ingredients in the bowl and whisk on medium speed until you have light peaks. Set aside.

To assemble

Place a few macerated strawberries and their juice in sundae glasses or serving bowls. Top with a layer of meringue shards and a generous dessert spoon of cream. Repeat the layering until you’ve used all the ingredients, top with some mint leaves if you like, then serve immediately.

This adaptation of my famous chicken bread recipe has quickly become a family favourite at home, and was given its name by my daughters, Lily and Maeve. It’s easier to prepare than the original, requires less cooking time and the portion sizes are more manageable, but that doesn’t stop my kids fighting over how much crispy skin they get! 4 chicken thighs, bone in, skin on

80g salted butter, softened

1 garlic bulb, cloves peeled and smashed using the side of a large knife

1 loaf goodquality sourdough

1 potato, sliced bunch of basil bunch of thyme bunch of tarragon

300ml extravirgin olive oil sea salt and freshly ground black pepper 1 lemon, halved

Chicken brine

1 litre water

50g table salt

1 Tbsp brown sugar

Method

To brine the chicken

Pour 1 litre of water into a large container and stir through the salt and sugar until dissolved. Add the chicken thighs and set aside in the fridge for 3 hours.

Heat the oven to 200degC (fanforced).

Pat the chicken thighs dry with paper towel and discard the brine.

Combine half the butter and half the garlic in a small bowl, then slide the mixture over the chicken skin. Using your hands, smooth the skin to spread the butter mixture around the thighs.

Cut the sourdough loaf in half horizontally and set the top half aside for another use. Arrange the potato slices in the base of a roasting dish and sit the bread on top. Rip the herbs, then scatter them over the bread (set aside a few thyme sprigs for later), along with the remaining garlic cloves. Cut the remaining butter into small pieces and dot over the top. Drizzle with half the olive oil and season with salt and pepper.

Place the chicken thighs on top of the bread, drizzle over the remaining oil, top with the remaining thyme sprigs and season again.

Roast for 40 minutes or until the chicken is cooked through and golden. Remove the dish from the oven and rest the chicken for 10 minutes. Squeeze over the lemon halves.

Divide the potato, chicken and bread among plates and serve.