S1E11 Family Dinner

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S1E11 recipes

Flat bread with Avocado, Roasted Red Peppers, Herbs, and Crème Fraîche

A fresh, creamy-crunchy open-faced bite built on fluffy focaccia.
At a glance
Yield: Serves 4–6 as a starter
Prep / Cook / Total: 20min / 5 min / 25 min
Skill level: Easy
Equipment: bread knife, small bowl, spoon, rolling pin, frying pan
Ingredients
  • 2 cups self raising flour 
  • 1 cup full fat yogurt 
  • 1 large ripe avocado (200 g), sliced
  • 1/2 cup (120 g) roasted red peppers, drained and sliced
  • 1/3 cup (80 g) crème fraîche [spelling corrected from “crème fresh”] 
  • 2 tbsp (8 g) mixed soft herbs (parsley, chives, basil), chopped
  • 2 tsp (10 ml) olive oil
  • Lemon wedges, to finish
  • Fine salt and black pepper
Method
  1. Mix the yogurt and self raising flour together then knead on a clean surface until it forms a smooth ball and rest covered in cling film for 5 minutes. 
  2. Portion the dough into equal size balls then roll with a rolling pin to around 3cm thick. 
  3. Heat a non stick pan over medium heat with a splash of olive oil and cook the dough for 1 minute each side. 
  4. Spread a thin layer of crème fraîche on each piece.
  5. Top with avocado slices and roasted red peppers.
  6. Season with salt, pepper, olive oil, and a squeeze of lemon.
  7. Scatter herbs and serve immediately.
Tips & substitutions
Swap crème fraîche for whipped ricotta or labneh if preferred.
Dietary tags: vegetarian
Allergens: gluten, dairy
Make-ahead / storage / reheat: Assemble just before serving to keep the crumb from sogging.
Chef’s note: Keep toppings balanced so the bread stays the star.
Optional pairing: Crisp white wine or sparkling water with citrus.
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Fresh Linguini with Lemon and Parsley

Silky hand-cut linguini glossed with lemon, olive oil, and a hint of parsley.
At a glance
Yield: Serves 4
Prep / Cook / Total: 30 min / 5–7 min / 35–40 min
Skill level: Intermediate
Equipment: stand mixer or bowl, bench scraper, rolling pin or pasta machine, large pot, tongs
Ingredients
  • 2 cups (250 g) Italian “00” flour, plus extra for dusting
  • 3 large eggs 
  • 1 tsp (5 g) fine sea salt, divided
  • 1/4 cup (60 ml) pasta cooking water, as needed
  • 3 tbsp (45 ml) extra-virgin olive oil
  • 1 tsp (5 g) lemon zest
  • 2 tbsp (30 ml) lemon juice, plus more to taste
  • 1/2 cup (15 g) flat-leaf parsley, finely chopped
  • Freshly ground black pepper
  • Optional: 1/2 cup (25 g) finely grated Parmesan
Method
  1. Mound flour, make a well, add eggs and a pinch of salt. Mix with a fork, then knead for 5 minutes until smooth. Wrap and rest 20–30 minutes in the fridge.
  2. Roll dough to thin sheets and cut into linguini. Dust with flour.
  3. Bring a large pot of salted water to a boil.
  4. In a wide pan, warm olive oil with lemon zest over low heat.
  5. Boil pasta 1–2 minutes until just tender. Reserve 1/2 cup cooking water.
  6. Transfer pasta to the pan. Add lemon juice, a splash of pasta water, parsley, and black pepper. Toss to coat, loosening with more water to get a glossy sauce.
  7. Taste and adjust salt and lemon. Fold in Parmesan if using.
  8. Twirl into warm bowls and finish with a few parsley leaves.
Tips & substitutions
If using dried linguini, cook 8–10 minutes and save extra pasta water.
Dietary tags: vegetarian, dairy-free if no cheese
Allergens: gluten, egg
Make-ahead / storage / reheat: Fresh dough keeps wrapped 24 hours in the fridge; cook to order.
Chef’s note: Rolling pasta for someone is theater; keep the bench lightly floured so sheets don’t tear.
Optional pairing: Light Italian white or sparkling water with lemon.
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Roast Baby Chicken with Cabbage and Butternut

Tender spatchcocked birds, sweet roasted butternut, and buttery cabbage.
At a glance
Yield: Serves 4
Prep / Cook / Total: 20 min / 35–45 min / 55–65 min
Skill level: Intermediate
Equipment: sheet pan, wire rack, small sauté pan, instant-read thermometer
Ingredients
  • 2 baby chickens/poussins, 1–1.25 lb (450–570 g) 
  • 2 tsp (10 g) kosher salt, divided
  • 1 tsp (3 g) freshly ground black pepper
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (28 g) butter, divided
  • 1 lb (450 g) butternut squash, peeled and 1 in (2.5 cm) cubes
  • 1 small green cabbage, cored, thinly sliced (about 1 lb/450 g)
  • 1 garlic clove, smashed
  • 1 bunch fresh thyme
Method
  1. Heat oven to 425°F (220°C). Salt chickens 20 minutes ahead.
  2. Toss butternut with 1 tbsp oil, half the salt, and pepper. Spread on a sheet pan with a rack set over if using.
  3. Rub chickens with remaining oil and a little butter. Set on rack over squash, skin side up.
  4. Roast 25–35 minutes to 160°F (71°C) in the breast and 175°F (79°C) in the thigh. Rest 10 minutes.
  5. Meanwhile, in a sauté pan, melt 1 tbsp butter with garlic. Add cabbage, remaining salt, and thyme; cook 6–8 minutes until just tender and glossy.
  6. Split each bird into breasts and legs for service, respecting different doneness for each. 
  7. Plate a bed of cabbage, spoon on roasted butternut, and top with chicken. Spoon pan juices over.
Tips & substitutions
Cook breast and leg meat separately if not spatchcocked; start legs earlier.
Dietary tags: gluten-free
Allergens: dairy
Make-ahead / storage / reheat: Veg can be prepped 1 day ahead. Reheat gently to keep chicken juicy.
Chef’s note: Trust your built-in timer, but verify with a thermometer.
Optional pairing: Medium-bodied red or a dry cider.
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Ultimate Vanilla Cupcakes

Soft, moist cupcakes baked from a chilled batter for clean scoops and high crowns.
At a glance
Yield: 12 standard cupcakes
Prep / Cook / Total: 15 min / 18–22 min / 35–40 min
Skill level: Easy
Equipment: 12-cup muffin tin, paper liners, stand mixer or bowl and whisk, ice-cream scoop or piping bag
Ingredients
  • 1 1/2 cups (195 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 1/2 tsp (6 g) baking powder
  • 1/2 tsp (3 g) fine salt
  • 1/2 cup (113 g) unsalted butter, melted and cooled
  • 2 large eggs (100 g )
  • 1/2 cup (120 ml) whole milk
  • 1 1/2 tsp (7 ml) vanilla extract
Method
  1. Heat oven to 350°F (175°C). Line a 12-cup muffin tin.
  2. Whisk dry ingredients. In another bowl, whisk butter, eggs, milk, sour cream, and vanilla.
  3. Combine wet into dry until just smooth.
  4. Chill batter 20–30 minutes for easier scooping and better shape. 
  5. Scoop into liners about two-thirds full.
  6. Bake 18–22 minutes until tops spring back and a tester comes out clean. Cool on a rack.
  7. Frost as desired.
Tips & substitutions
Batter can be loaded into a piping bag for clean, fast portioning.
Dietary tags: vegetarian
Allergens: gluten, egg, dairy
Make-ahead / storage / reheat: Keep unfrosted cupcakes airtight up to 2 days; freeze up to 1 month.
Chef’s note: For a higher dome, start at 375°F (190°C) for 5 minutes, then reduce to 350°F (175°C).
Optional pairing: Coffee or black tea.
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