Chicken fried chicken is all about that extra-crispy crust. Skinless chicken breasts are double-dipped, fried until golden, ...

Cover with cold water, bring to the boil, skin and simmer gently while the chicken is roasting. This is the basis of the gravy. Next make the stuffing, sweat the onions gently in the butter in a ...

Season with a pinch of salt. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve ...

To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce, jerk seasoning paste and jerk barbecue sauce in a small saucepan. Bring to the boil and stir ...

a hand-battered and fried round steak (or chicken if you prefer) behemoth topped with roasted jalapeño cream gravy and served with sides of roasted garlic mashed potatoes and corn cobbler.