It seems strange to put “baked” and “doughnuts” in the same sentence but believe me, they are good. If you haven’t got time to make the custard filling, they are equally delicious unfilled; or try ready-made alternatives like strawberry jam, chocolate spread or lemon curd.”
20 chicken wings
100ml olive oil
60ml white balsamic vinegar
Large bunch flat leaf parsley, chopped
Juice and zest of 1 lemon
2 tbsp honey
2 tbsp mustard
White pepper and rock salt
1 litre vegetable oil, for frying
Wash and pat the wings dry and put in a mixing bowl.
Blend the oil, balsamic, lemon juice, honey and mustard to a sauce-like consistency.
I love this unadulterated – just endives cooked in buttery juices and a scant crumbling of sage. However, sometimes I do want something a bit more, so I add Marsala and cream as well. It depends on my mood.
You could also substitute endive with fennel, replacing the Marsala with white wine or something aniseedy, and the sage with dill.
Any child can make this — the tricky part is putting it in and taking it out of the oven.
If you have a vanilla pod, cut it in half, scrape out the seeds and add it to the milk at the beginning. This gives it an extra nice flavour. If you like your pudding very smooth, you can add some cream at the end. Eat it either warm or cold.
Ask any chef how to make chips and they will say they need to be fried twice: first at medium heat, then in hotter oil. Now comes a totally different view: you can fry the potatoes once, starting with stone-cold oil.