Mexican Chicken Ring

350g/12oz cooked chicken

25g/1oz pitted black olives
1 garlic clove
115g/4oz mature cheddar cheese
2 tsp chilli or green pepper sauce
4 tbsp mayonnaise
1 tbsp Tex Mex chilli seasoning
2 fresh tomatoes
1 lime
55g/2oz tortilla chips
2 packets (240g each) chilled fresh dough for croissants

1) Cook chicken in 20cm Saute Pan. Preheat oven to 190°C/Gas 5.

2) Coarsely chop chicken using Food Chopper, place in Classic Batter Bowl. Slice olives using Egg Slicer Plus and add to bowl. Press garlic through Garlic Press, add to mixture. Grate cheese using Rotary Cheese Grater into bowl. Measure chilli/pepper sauce and seasoning using Adjustable Measuring Spoons and add to bowl. Using Mini Measure-All Cup, measure mayonnaise and add to bowl. Mix well using Small Mix ‘N Scraper.

3) Seed and remove core from 1 tomato with Core & More and chop tomato using 13 cm Santoku Knife, add to bowl. Slice lime in half and juice one half of lime using Citrus Press and add 1 tsp juice.

4) Place tortilla chips in plastic bag and crush with Baker’s Roller. Sprinkle crushed chips over Large Grooved Cutting Board. Unroll croissant dough; separate into 12 triangles and press each one into chips so they adhere to one side. Arrange triangles in a circle on Medium Round Stone with Handles with chip side down and wide ends of triangle overlapping in centre and pointed ends towards the outside (there should be about 13 cm diameter opening in centre of Stone). Gently press edges of triangles where they meet together to seal.

5) Using Large Stainless Steel Scoop place chicken mixture evenly onto widest end of each dough triangle. Bring outside points of triangles up over filling. Tuck point under wide ends of dough at centre of ring (filling will not be completely covered).

6) Bake 20-25minutes or until golden brown. Cut remaining tomato and lime half into wedges and decorate in pastry gaps. Cut into portions using Pizza Cutter. Serve warm using Mini-Serving Spatula.

This is great served with Chilli Salsa

500 g vine-ripened tomatoes, skinned, seeded and finely chopped

1/2 small red onion, finely chopped

1 small fresh red or green chilli, seeded and finely chopped

1-2 tablespoons snipped fresh coriander

1 clove garlic, pressed

2-3 teaspoons olive oil

Few drops of hot red pepper sauce (optional)

Sea salt and freshly ground black pepper, to taste

This is how much I love you....

I don't fry food very often, I buy take away food even less, but as a show of love for my family today I made Jamie O's pop corn chicken and skinny fries again!

This is the second time I have made it and my kids absolutely adored it! It does make the house smell very oily and the cooker now looks like the local chippy but it was sooooo good!!!

What with the free range happy chicken from Rod my lovely butcher I am guaranteed no nasty bits, organic flour, cayenne pepper and seasoning its the absolute best. I might just invest in a deep fat fryer or is that asking for trouble?

This is how much I love you....

I don't deep fry very often, I buy take away food even less, but to show my family how much I love them this valentines day I made them Jamie O's Popcorn Chicken and skinny fries! The first time I made this was back in September, when I got his new book for my birthday (Jamie's America) and the kids absolutely loved it and have been begging me ever since to make it again!!

The house smells very oily and the cooker looks like the local chippy but it was definitely worth it, every one said how much nicer it was than KFC....yay, they love me!!!

What with the free range happy chicken from my lovely local butcher, organic plain flour, cayenne pepper and seasoning, what’s not to like!

I cut the chips in my food processor and fried them in the cayenne pepper oil, they were crispy crunchy and very very tasty!!!

Clean plates all round - Thanks Jamie!!!

Dr. Who fan's are going to love this...

I know I rave on about my Pampered Chef Stoneware  all the time but its fab...whether your making a simple snack of French bread pizza or a family size lasagne, it stands up to the job. However, did you know...if you carefully and with a slow rhythmm run the mini serving spatula down the length of the medium bar pan, it sound uncannily like Dr. Who’s Tardis landing??? No, seriously it does, Paul was in the hall, I was in the kitchen clearing the remains of the flapjacks out of the medium bar pan, with said implement and WOW….it was that life like Paul popped his head round the door expecting to see the police box!!! Try it and let me know if yours makes the same noise!

Here I split a part baked baguette, topped with a simple homemade tomato sauce, grated our favourite cheddar cheese and sprinkled it with roughly torn wafer thin ham...no need to stop at the kebab shop on the way home from the pub. Not when its this easy to make a late night snack. Cooking it on a medium bar pan  crisps up the outside of the bread but leaves the middle fluffy and soft. No warping, no hot spots and because it stays warm for up to 30 minutes, you can leave your second piece in the pan to keep warm, while you nom down the first...Delish!

Cornish Pasties in a well seasoned Classic Deep Dish Baker 

For the recipe click here or go to Marie's English Kitchen blog

Lemon & Garlic Roast Chicken. I will never cook a chicken in anything other than my Deep Dish Baker

My absolute favourite piece of stoneware has got to be my rectangular Baker. Big enough to cope with the hungry lot I feed and it makes the most wonderful lasange, crispy not burnt on the edges and cooked right through to the middle. Try Jo Mama's World Famous Spaghettii Sauce its the best!

Jamie's Pop Corn Chicken

I have made this twice now and it is amazing!  The original recipe calls for aligator tail but my butcher tends to run out of those pretty quickly so I opted for chicken!  The kids declared it better than KFC - praise indeed!

Can't post the recipe, but I can tell you its on page 111 of Jamie's America