Home cooking made easy: Restaurant quality dinners and baking with a four-year-old
Lockdown life - there is no getting away from the downside of being stuck at home, with almost everything closed during lockdown.
From missing out on haircuts, to restaurants being shut, to the ongoing challenge of homeschooling.
So in our latest series, Lockdown Life Hacks, we are providing you with a range of expert tips, so you can try them at home.
Chefs at 21 Hospitality, Helen Doyle and Martin Malinowski, are showing us how to get restaurant quality meals without leaving your kitchen. With the help of their 4-year-old son Alfie, they're cooking Chicken Milanese with a Spaghetti Pomodoro.
Chicken milanese with spaghetti Pomodoro
Ingredients
2 cloves of garlic 1 onion
Half a carrot grated
Half a bunch of fresh basil
Olive oil
1 x 400g tin of plum tomatoes
2 x 150g skinless free-range chicken breasts
100g plain flour
2 large free-range eggs
100g breadcrumbs
30g Parmesan cheese
150g dried spaghetti
1tsp dried oregano
No restaurant meal would be complete without a delicious desert. Alfie and his sous-chefs are preparing soft meringue and rhubarb.
Soft Meringue with Yorkshire rhubarb
Ingredients
For the Meringue
180g room temperature egg whites
360g caster sugar
30g corn flour
10g white wine vinegar
For the Rhubarb
500g Rhubarb
100g caster sugar
More from our Lockdown Life Hacks series: