You might need to buy:
- teriyaki sauce
- Birds Eye sugar snap stir-fry
- chicken broth
- olive oil
You might need to buy:
- fresh or frozen cranberries
- granulated sugar
- old-fashioned or quick-cooking oats
- packed brown sugar
- all-purpose flour
You might need to buy:
- cornstarch
- cinnamon
- granulated sugar
- all-purpose flour
- packed brown sugar
- salt
- another 1/2 teaspoon cinnamon
You might need to buy:
- vegetable oil
- sugar
- mirin
- soy sauce
You might need to buy:
- Teriyaki Sauce
- scallions trimmed and cleaned per roll
You might need to buy:
- For the Batter:
- butter at room temp
- brown sugar
- ground nutmeg
- ground cinnamon
- ground cardamom
- ground cloves
- For the Drink:
- boiling water
- batter
You might need to buy:
- For the chicken:
- butter
- pure olive oil
- Lemon wedges
- For the garlic puree:
- Salt
- extra-virgin olive oil
- large tub of crème fraîche
- shakes of Tabasco
ready in about 50 minutes;
serves 18
You might need to buy:
- gingersnap cookies
- tbl cornstarch
- pumpkin pie spice
- canned pumpkin
- Karo light syrup
You might need to buy:
- 800g quality lamb mince
- ground chilli
- ground cumin
- Sea salt and freshly ground black pepper
- large egg
- Zest of 1 lemon or 3 teaspoons sumac
- Juice of 1 lemon
- Large flatbreads or tortilla wraps
- Plain natural yoghurt
Do-ahead: Proceed through step 3 and cool. Cover with plastic wrap and refrigerate for up
to two days. When ready to serve, unwrap and allow to stand at room temperature for at least 30 minutes. Begin with step 4 and bake until internal temperature registers 140.
ready in about 35 minutes;
serves 12
You might need to buy:
- garlic salt
- half-and-half
- ground nutmeg
- sliced almonds