chrisflan

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The Food Lab: 61-Day Dry-Aged, Sous Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

GalleryThe Food Lab: 61-Day Dry-Aged, Sous Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)<p>More<p>Guide to Steak<p>All the methods and tips you need to make perfect steak, each and every time.<p>Last week I showed you how it's not only possible, but actually quite easy to dry-age your own …

Lemony roast chicken pie

A pie that's worth taking the time over, crisp shortcrust pastry filled with roasted chicken and a creamy onion and fennel sauce<p>Ingredients<p>3 lemons, …

Piri-piri chicken with spicy rice

Use a lime-spiked spicy marinade to coat thighs and drumsticks then roast and serve with paprika rice for a cheap and healthy supper<p>Ingredients<p>about …

Rye bread

This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can …

Sausage & stuffing toad-in-the-hole with onion gravy

When it comes to comfort food, you can't get much better than bangers encased in Yorkshire pudding with a sweet, rich gravy<p>Ingredients<p>140g plain …

Chicken stew recipe

Make double portions of this traditional casserole with parsnip, carrot and leek so you can freeze a batch<p>Ingredients<p>1 tbsp sunflower oil<br>• 1 onion, …