Quick Tasty Pork Rub

Pork loin steaks and pork chops tend to be readily available, whatever the season, in supermarkets and butchers alike, so this quick tasty pork rub recipe is a great one to have in your back pocket to transform a simple and balanced supper into a delicious weekday treat. If you’re anything like us, you’ll already have the ingredients in stock at all times (not the pork, obviously), but if not, they’re all fairly common ones which can be used in all sorts of recipes meaning they’re worth investing in.

Quick and Tasty Pork Rub

Quick and Tasty Pork Rub


  • 4 pork loin steaks or 2 large chops
  • 1 heaped tsp dried oregano
  • 1 heaped tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1 tsp smoked paprika
  • 3 sprigs fresh thyme or 1 heaped tsp dried thyme
  • pinch salt
  • crack of black pepper
  • 2 cloves garlic
  • 1 tbsp olive oil


  1. Take the pork loin steaks (or chops) out of the fridge a good half hour before you plan on cooking them. This rub isn't a marinade so it doesn't need a couple of hours to settle into the meat; but you could of course use it that way if it's more convenient for you.
  2. Preheat the oven to 180c fan, and prepare a good sized baking tray by lining it with tin foil.
  3. Get yourself a clean bowl and add each herb and spice to it in the quantities given above, starting with the dried herbs and spices then adding the fresh thyme.
  4. Feel free to alter the proportions if there's something you prefer to taste, or leave out or substitute ingredients you don't have to hand for those you do. This is convenience food!
  5. Mince up or grate up the garlic before adding it in.
  6. Add the oil and stir everything together.
  7. Rub the rub into both sides of the pork and lay it onto the baking tray.
  8. Put in the oven for around 8 minutes until it looks cooked on the surface.
  9. It should be juicey and tender, but cooked through.
  10. Serve up with your choice of sides. We plumped for a lemony vegetable cous cous made with a little vegetable stock and lemon juice as well as some green beans.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

This recipe would also be great for sticking on the barbecue, just make sure it’s nicely cooked before you serve it up.  That said, there’s been a change in heart as  to whether pork can be served up pink.  We reckon it’s a matter of personal preference and are happy to serve it to ourselves that way, it helps it to stay as moist and tender as possible, but we wouldn’t serve it up like that to guests if they weren’t willing to try it!

If you liked this recipe, why not try our summery chicken marinade, which also works well in the kitchen or on the barbecue.

Gnocchi Sausage Bake

This is a cracking little recipe we just devised.  Delicious fresh, and even better reheated, it’ll warm your bones in cold weather, which we’ve been experiencing a lot of in the Scottish Borders recently.  It’s got everything you’d want from a quasi Italian supper: tomatoes, basil, garlic, protein, a bit of stodge, a bit of spice and, of course, as much cheese as you dare.  Oh, and it’s also really easy to eat from a plate on your knee when your house isn’t quite ready yet! Go on, give this little gnocchi sausage bake a try!

Gnocchi Sausage Bake

Gnocchi Sausage Bake


  • 8 pork sausages
  • 1 packet gnocchi (there's a time and a place for homemade gnocchi and this isn't it!)
  • 1 onion
  • 3 cloves garlic
  • 2 spring onions
  • 1 pepper - we used red
  • 1 tsp tomato puree
  • 4 tbsp red wine (if you have a bottle open - don't waste a new bottle if it's not a good excuse to drink it!)
  • 1 tsp balsamic vinegar
  • 1 tin plum or chopped tomatoes
  • 1 small carton passata
  • 1 beef stock pot
  • fresh or dried herbs such as parsley, oregano, thyme and basil
  • salt and pepper
  • 1/2 tsp chilli powder
  • 1/2 tsp dried oregano (in addition to the fresh)
  • 6 tsp mascarpone
  • plenty of parmesan to grate on top


  1. Preheat an oven to 180c and place a large saucepan on the hob at a high heat.
  2. Squeeze the meat out of the sausage skins, breaking it up with your fingers as you do so. This meat should be nicely seasoned so it won't need anything else adding to it at this stage.
  3. Put the sausage meat into the pan and let it brown on both sides, breaking it up with your wooden spoon as you do so, so that you're left with uneven chunks (you're not aiming for mince though!). You'll probably find that the sausages release quite alot of fat and water, so drain some of it off if it's impeding the sausages' browning ability. This bake will be tastiest if you can get lots of crispy bits onto your sausages. When they're ready, pour onto a plate or into a bowl and set aside for the time being, then put the pan back on the hob, turning the heat down a couple of notches, but leaving in any remaining fat (or as much as you prefer) for cooking the onions in. Fat is flavour, remember!
  4. Slice the onion and chop or grate the garlic. It isn't imperative that the garlic in this recipe should be absolutely finely milled, so feel free to chop away with your knife if you don't like grating or want to save on the washing up - if the pieces are larger or more uneven than is ideal it won't matter too much as the flavour will have time to break down and disperse, meaning there's not too much risk of biting down on a bitter chunk of raw garlic.
  5. Let the onion and garlic cook out for five minutes or so on their own before adding anything else to the pan, but be careful not to let the garlic burn.
  6. Slice the pepper and add in, followed by the spring onion.
  7. Next, spoon in the tomato puree and stir it vigorously into the vegetables, letting it cook out for a few minutes to mellow and sweeten, before adding the wine and vinegar (if using them). Cook out until the liquids have reduced almost completely, then add the tinned tomatoes and passata. A helpful tip we like to follow is to swill out the tins with a little water and add this to the sauce as it will be quite thick and will thicken even more as it cooks and the moisture in the pan evaporates. You can of course add water from the tap or gnocchi pot later on, but we like to add extra at this point to loosen everything up, and it also means not wasting any tomatoey residue on those cans!
  8. Add the stock pot (or a stock cube dissolved in only a small amount of water) and then the dry herbs and spices, salt and pepper.
  9. Add the sausage back into the saucey pan to let them cook all the way through and add to the flavour of the sauce.
  10. Leave the sauce now to cook for 20 minutes to half an hour, stirring occasionally.
  11. During this time, you may wish to start the washing up and prepare the gnocchi, as it can take much more time than the 2 minutes the packet suggests, unless you're happy to use a very big saucepan and have mighty fast reflexes, as you need to scoop it out as soon as it floats to the top to avoid it becoming rubbery, so I find it easier to boil it up in small batches to avoid any panicking, splashing and risk of rubber gnocchi. Leave it in a colander to steam off.
  12. The next stage is somewhat optional, which is frying off the gnocchi in a little olive oil. Optional but I like the little bit of crunch and toastiness it adds.
  13. Add the fresh basil to your sauce, check the seasoning, and now you're ready to put it altogether.
  14. Stir the gnocchi into the sauce and put the whole lot into a large casserole dish.
  15. Next, spoon on as much or as little mascarpone as you would like (remember that it's very creamy).
  16. Then add a few basil leaves to the top, and grate on your parmesan.
  17. Bake uncovered in the oven for 15 to 20 minutes, or until the mascarpone has started to gild on the top.
  18. Serve up with green vegetables and crusty bread if you're feeling generous!
  19. Buon appetito!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

If it’s a special occasion – why not make our chocolatiest chocolate cake for pudding?

Easy Paprika Chicken Traybake

There are some evenings when you have less time and inclination to throw together a home-cooked meal, but when you still want something satisfying, filling and – most of all – tasty.  This easy paprika chicken traybake is the perfect solution.  A bit of chopping, a bit of grating, a bit of sprinkling, chuck it in a casserole dish and fire it in the oven for 40 minutes and you’re golden.  Your chicken will be too.  This is definitely going to become a staple on the Blunty’s supper table.

Easy Paprika Chicken Traybake

Easy Paprika Chicken Traybake


  • 1 packet chicken thighs and drumsticks
  • 1 large onion or 4-5 shallots
  • 2 beetroot
  • 1-2 sweet potatoes, depending on size
  • 1 red pepper
  • 4 cloves garlic
  • 1 knob ginger
  • zest of half a lemon
  • 2 tbsp smoked paprika (unsmoked paprika will do if it's all you have)
  • 1 tsp ground cumin
  • salt and pepper
  • drizzle olive oil
  • a sprig each of fresh rosemary and thyme (optional but lovely)
  • A few slices of cooked chorizo (also optional but delicious, or if you prefer cooking chorizo you use that instead, just cut it into chunks and add around 20 minutes into the cooking)


  1. Remove the chicken from the fridge and preheat the oven to 200c
  2. Chop the onion, beetroot, sweet potatoes and pepper into chunks or wedges.
  3. Set the peppers aside and add the other vegetables to the casserole dish along with 2 cloves garlic.
  4. Sprinkle on the cumin and fresh herbs, if you're using them, and mix everything around in the dish.
  5. Grate or microplane the remaining garlic and ginger, and rub into the chicken.
  6. Add the paprika, lemon zest, seasoning and olive oil and rub into the chicken.
  7. Set the chicken on top of the vegetables. Pop the whole dish in the oven and leave it alone for around 30 minutes.
  8. At the 30 minute point, remove from the oven, add the pepper chunks and chorizo and slide back into the oven for the remaining 10 minutes.
  9. When it's ready, the sweet potato will be cooked through, the onions will be caramelly and the chicken will have a beautifully crisp skin.
  10. Enjoy! Any leftover chicken will be delicious cold for lunch the next day.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

If you love chicken, but you’ve got a bit more time on your hands, why not try our Coq au Vin recipe?

Duck Eggs: What’s the Big Deal?

I’ve been (half) joking with Charles for some time now that I’d quite like to have a gaggle of chickens in the garden, because us bakers go through an awfully large number of eggs, but with a prevalence of local foxes and Charles’ declaration that “if you get chickens, you’re looking after them yourself”. Knowing how much I hate getting up early in the morning, the crafty blighter knew that’s all it would take to put me off.

Should we get chickens?
“Ducks are much cooler”was the next word in a discussion I thought had been put to bed, and I admitted that it would be pretty awesome to have a gaggle of ducks in the garden, especially as there’s a little bit of river passing the end of the Brooker land, near where our forever house is likely to be. We agreed that it was just as possible to eat duck eggs as chicken eggs, and in fact many bakers applaud their fluffiness in cakes and pastries. One problem here, though: neither of us had ever tried a duck egg.

Duck Eggs: What's the big deal?
When we were at the local fruit and veg man in Kelso, Charles’ beady eye happened upon a couple of boxes of duck eggs, priced at £2.50 per half dozen (so far so expensive) and suggested that we ought to try them at long last. As we were both feeling particularly giddy and handsy when presented with all this glorious fresh fruit and veg, they made it into the basket.

How to boil duck eggs
Lunch the very next day was, therefore, salad and a boiled duck egg, after some frantic Googling as to how one cooks such a beast. Apparently their shells are thicker and their yolks larger and more calorific, and all in all they need almost twice as much time in the boiling water than a hen’s egg, at a recommended 6 to 7 minutes of boiling.

What do duck eggs taste like?

As I had heard all sorts of horror stories about duck eggs being poisonous, I was keen to follow the guidance on cooking the eggs long enough to ensure the whites didn’t end up at all runny, so went for the 6 minute attack, although they were so filled with residual hear that by the time they got to the table and had their tops lopped off, they were erring on the side of soft boiled rather than gooey and drippy. Still, at least they weren’t hard boiled.

How to cook duck eggs
Our collective conclusion was that they tasted very much like hen’s eggs, only slightly more rubbery as whites go and slightly more generous on yolk size. Personally I’m still pretty taken by the gorgeous blue colour they can appear as, although they are mostly plain old white. After another couple of eggy lunches with adjusted cooking times and removing the tops as soon as they came out of the pot, we almost nailed it at 5 1/2 minutes, but the yolk still solidified relatively quickly.

What's the big deal with duck eggs?
Conclusion? Very expensive hens’ eggs but perhaps worth it in baking. A little research suggests these may have been milder tasting duck eggs as a lot of their flavour supposedly depends on what the bird eats. Either way, they’re not disgusting so ducks are definitely a possibility.

Next up? Guinea fowl eggs…if only we can get hold of some….

Delicious Homemade Burgers

Both in BBQ season and outwith the summer months (or as close to summer as you can get in Scotland) one of the tastiest, most versatile and comforting foods you can make is the humble burger. You may have read our pork and red pepper burger recipe before, but we’re going right back to basics with these delicious homemade burgers.

The flavourings and seasonings used in this recipe are what we prefer, but the beauty of this recipe is that you can change it up to suit your tastes, or just what you have in the cupboard. A nice chunk of good beef mince is all you really need.

Delicious Homemade Burgers

Delicious Homemade Burgers


  • 1 1/2 lbs beef mince
  • 4 tsp Dijon mustard
  • 2 tbsp tomato ketchup
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • Crack black pepper
  • Pinch salt
  • One onion, sliced
  • 1 tsp balsamic vinegar


  1. Take the mince out of the fridge around 30 minutes before you’re planning to cook it so that it comes up to near room temperature and doesn’t get such a shock when you throw it in the pan.
  2. Place it into a large mixing bowl and add all of the seasonings and flavourings.
  3. Get your (clean) hands nice and messy by getting in about the mince and giving it a good old squeeze and mix around.
  4. Form the mince into patties as big or small as you’d like and that’s them ready for cooking. You may have noticed that many burger recipes use flour, onion and an egg, and we’ve tried all sorts of combinations before becoming convinced that you don’t need any of those things. Your burgers will taste so much better without them and they actually hold together much more firmly without any of those “binding” ingredients.
  5. Set a pan on high and drizzle in a little oil and fry off your burgers a few at a time so as not to overcrowd your pan, turning regularly to let them colour on both sides and start to cook through, without letting them burn.
  6. Depending on how well you like your burgers to be cooked (Charles likes his quite rare) you might like to pop them on a tray in the oven at 180c for 10-15 minutes once they’re nicely browned. If you like them cooked all the way through, you’ll know they’re cooked when the fat is seeping out onto the tray.
  7. Meanwhile, clear up any excess fat in the pan carefully with a piece of kitchen roll, although you might want to leave it as it is if you aren’t feeling too health conscious, turn the heat down a little and use the residual fat in the pan to fry off the onion slices whilst the burgers are in the oven. Once the onions have started to brown, add a teaspoon of balsamic vinegar and keep cooking, stirring every now and then to stop the edges catching, until the onions are nicely translucent.
  8. Now serve up on top of your burgers, with or without a bun, and enjoy with your favourite accompaniments. If you’re having cheese, add slices to the top of the burgers whilst they’re still in the oven to make it nice and melty and bubbly. We like ours with roasted sweet potato wedges and green vegetables or salad to keep the calories down.
  9. Dig in!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

If you prefer your burgers made with pork, why not try our Pork and Red Pepper Burger recipe?

How to Cope with Moving in with Someone

If you’re aware of our background, Charles and I had a long-distance relationship until very recently.  Even after we got engaged.  In fact, we left it a full four days after getting married before I had my worldly goods packed up into a moving van to be dragged the 99 miles down to Kirk Yetholm in the Scottish Borders.  Why did we wait so long?  Well, I’m starting to wonder that myself now I’m here.  Moving meant leaving my job.  Well, not when I first planned to move it didn’t as I was given the impression I would be able to work largely from home, but when we first got engaged, say, I was in the middle of my professional exams and building up my career, so a flat, a mortgage and a steady income were things we both thought were worth staying for.  On Charles’ end, he had his family’s construction business, his own two businesses (a B&B and a picture framing business) and the offer of a brand new house a year or so down the line.  And of course, we each had our respective families to think about.  So, we stayed where we were and battled on with our long distance relationship, keeping ourselves busy with work, planning our wedding and starting up our blogs.  We were happy.  We texted throughout the course of the day, and committed around an hour and half to a good old fashioned phone chat most evenings, and we were happy. We missed each other, but, fundamentally, we were happy.

How to deal with moving in with someone
Last Monday, all of that changed.  I’m currently on garden leave from my job, leaving me with lots of free time but feeling pretty useless, and our house isn’t yet ready.  We’re still missing gas, power, carpets and water.  Just the little things then.  But we’re hoping that with a little bit of extra work we can be moved in within the next month or so.  It’s still something wonderful to look forward to and plan for, but in the mean time, living together for the first time has been made that little bit harder, with the two of us sharing two rooms and a small hallway most evenings when there are B&B guests in residence.  Thankfully, having the run of the B&B during the day and being able to use the kitchen when the guests are out at the local pub means we are still provided with a level of comfort and we are managing to blend our two lives into one relatively seamlessly.

Nevertheless, I thought I would share some of the things I’ve been learning along the way, to help anyone who’s moving in with their other half, or indeed any housemate, for the first time.

Mr & Mrs Wedding Card

  1.  Be considerate

    It goes without saying that switching from living on your own where pretty much everything you do is at your own pace and according to your own wants and needs to sharing a space and a life with someone else is going to need some moral fibre, consideration and patience.  This simply will not work if you think you can keep up the same routine, having the same long shower at the same awkward time, sitting up until 2am watching YouTube videos and finishing the loo roll without making sure there’s another one waiting nearby.  So before you crash in clearing wardrobe space and filling the kitchen cupboards with your protein bars, take a breath and think how it would feel if was your home that was being invaded by an incomer.  You haven’t moved anywhere and yet your way of life is being disrupted.  Of course, you should want to feel at home, and you should be able to as time goes on, but that might mean making some compromises and it will certainly mean asking permission before you ride roughshod through the place.

    How to deal with moving in with someone take some time for your own hobbies

  2. Be prepared to let go to protect your relationship

    On that same theme, you must be prepared to let go of particular habits, foibles and fussiness. If you like to listen to trance music at 3am, whilst your boyfriend or roomie prefers to be tucked up in bed at 10pm ready for an early start, it would be rather selfish of you to continue with these late night raves, so bring them forward or let them go.  You may well find that curling up in front of the TV together and getting an early night is exactly what you need.  It’s a new phase in your life so don’t be afraid to grow up if you have to.  Not only will some of your interests be affected, but also your general way of going about life.  Walk more quietly, don’t sing loudly and out of tune every time you have a shower, and refill the kettle after you make a cup of tea.  On the same theme, try not to be easily angered by the little things your cohabitee does which might serve to annoy the hell out of you.  Chances are, they’re not doing these things specifically to annoy you, but simply because they haven’t thought that it might annoy you and are just going about their way of doing things.  So the next time he leaves his pants on the bathroom floor, chuck them in the laundry basket – you’re probably going anyway and it really isn’t worth starting a fight over. If it’s something you really can’t bear after finding your blood boiling one too many times and you feel you realy have to raise the issue, choose your time and tone well.  Ask nicely, or make a joke of it, if he agrees to try, it’s a win.  Consider intention rather than initial results and remember that there are probably as many things you do which annoy him just as much, only he’s too much of a gent to mention them.

    Finding a new routine together

  3. Establish a new routine

    On the same theme, you should consider that your individual routines aren’t likley to be able to slot seamlessly together, at least without one of you bothering the other or never having time to see each other. It may be a delicate art, or you may just need to move a couple of things around, but you have to recognise that you’re going from being two completely separate entities to two being orbiting the same planet: if you don’t want to collide you should think about altering your paths of orbit.That could be as simple as changing your meal times or pushing back when you go to the gym, to something more severe such as the time you get up or go to bed.  Try not to become a victim.  Think of it as a beginning, not an ending.  Most of all, remember why you made the move in the first place.  Unless you’re willing to change your way of life, you’re never going to quite reach the level of coupledom you’re aspiring to.  It’s not about me any more; it’s about becoming an us.

    Books reading list

  4. Spend some time apart

    Even the most saintly and generous of persons will find moving in with someone for the first time difficult at times.  Just because I have some advice as to how things can be made eventually easier, it doesn’t mean I have all the answers or that the process of achiving things won’t be hard.  By living together you will see more of each other than ever before.  You will see the best of each other, but there will also come a time when you see the worst, and living out of each other’s pockets will not only make those latter occasions more likely to explode into something potentially irreparable, but it will make any time you are forced to spend apart once you have moulded into each other that little bit more difficult.  So whilst it’s really important to be able to bend like a reed in the wind, it’s also important that you remember who you are underneath it all, where you want to be and where your roots are.  Remember you have friends and family elsewhere and don’t be afraid to spend some time with them, and try not to forget your dreams and ambitions before you became an us: you can have your own separate aims and achievements without putting your ‘us’ at risk.  Both of these things entail spending some time apart, be it on weekends visiting family and friends, be it at work or after work activities, or simply by getting out on your own for a walk or shutting yourself in a different room in the house.  You don’t solely exist to make a relationship work.

    Take a walk in the countryside and see beautiful views to get some time away from your other half

  5. Keep up your own hobbies and interests

    Where there was life before the two of you lived together, there may well, if you’re unlucky, be a life where you find yourselves apart again.  For that reason, and to just keep hold of yourself, and spend some healthy time apart, keep up your hobbies and interests.  Of course, you may find that your hobbies and interests are things you can do together, such as the camera club Charles and I are thinking of joining, or you may find that the time you have available to commit to your own endeavours is limited, but if there are a few you feel really passionate about, find a way to fit them into your routine. Chances are, the other half of you will want time to spend on their own hobbies too.  for example, I took up Blogilates in the run up to our wedding, and I’ve enjoyed feel fitter and stronger as a result, so I want to keep it up.  I’ve managed to keep it to roughly the same time of day as I used to before I moved, but I keep it flexible so that it can be fitted around when I’m not needed for anything and to coincide with Charles’ daily catch-up with his family.  Likewise, I find time to read when the men are watching cricket….

    Communication is the key to starting off a marriage on the right foot

  6. Communicate

    As with any relationship milestone or stumbling block, communication is key to getting to the same place together. If you have any worries, share them.  If one of you has an issue with something the other one is doing, raise it kindly before it mushrooms.  On the flip side, you don’t want to be complaining all the time, and you want your shared home to be a nice place to live.  Remember, as with dogs, positive reinforcement is stronger than whinging!  If your other half does something kind or helpful, remember to thank them.  If they achieve something, congratulate them.  If you like the meal they cooked you, tell them so.  Just be a nice person!

    Remember why you married your husband in the first place

Most importantly, remember why you decided to move in together in the first place as often as is practical.  It’ll take you a lot further than you might think.

Sorry to go all deep on you there!  We promised to share a bit more about our new adventures into marriage and moving into our new home as well as our recipes.  If you enjoyed reading this post, please comment below so we know to keep them coming, and if you think we ought to stick to the recipes, we’re happy to hear that too!

Summery Chicken Marinade

It’s officially BBQ season in the UK….or so they say….and here at Blunty’s Mill we managed our first (possibly only) BBQ of the year on Saturday night, marking the first meal cooked somewhere near our new house. We’ll get there soon and we’ll give you a tour of our new kitchen as soon as we’re settled.

Homemade BBQ
Before you ask where we got such an accomplished looking BBQ, you should know that Charles made it awhile back and it’s actually pretty genius as BBQs go. No gas to worry about, no faffing about with lids and wheels and very limited cleaning needs. In fact the grill can go straight into the dishwasher once it’s cool.

BBQ Recipes
Anyway, one of the resounding successes of said BBQ was chicken marinated in an impromptu combination of tasty things we had in the temporary kitchen we’re using while we await the completion of the house, and it was rather a success. So much so we’ll be having it again tonight with pasta. Like many BBQ recipes, this one works with all sorts of accompaniments, from salad to rice or chips, so it’s a great one to have in your back pocket. It would also be cracking with salmon or prawns – fresh and lemony with a ginger punch.

Fresh Oregano , Herbs

For two chicken breasts, you will need:

1 tbsp fresh chopped herbs, such as parsley, thyme and oregano or 1 tsp dried parsley and 1/2 tsp dried oregano

2 cloves garlic

2cm squared or so of fresh ginger

Zest of one large untaxed lemon

2 tbsp olive oil

Crack black pepper

Easy Marinade for Chicken

1. Rinse and finely chop the herbs.

Summer Chicken Marinade Recipe
2. Finely chop or grate the ginger (don’t worry we didn’t use THAT much ginger) and garlic and remove the zest from the lemon. A fine grater or microplane is the easiest tool for this job.

How to Marinate Chicken
3. Put the chicken breasts into a sealable plastic container or freezer bag. This reduces washing up and keeps the chicken fresh whilst it’s marinating.

Lemon Chicken Marinade
4. Add the chopped and grated ingredients to the bag or box.

Chicken Recipes for BBQ
5. Pour in the olive oil, add the pepper, and mix everything together well, distributing the various flavourings as evenly as you can between the chicken breasts. If you’re using a freezer bag, you can really massage the marinade into the chicken (from the outside!) without getting your hands dirty.

6. Seal up the bag or box and pop it into the fridge for at least an hour, removing from the fridge around half an hour before you plan to cook it.

Lemon and Garlic Marinade
When we did this one on the BBQ, we butterflied the chicken to reduce its cooking time to make sure it could be cooked through without burning on the outside (we don’t have a photo of the BBQ version because it wasn’t worth looking at by the time we had finished stabbing it all over to make sure it was cooked!) but by controlling the temperature on a frying pan, or by browning and putting in the oven to cook through, you can manage moist, tender, safe to eat chicken without butterflying it.

Easy Chicken Recipes