© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A delicious pairing that balances the savory, juicy chicken thighs with the slightly bitter, creamy texture of the roasted Beligum endives. Dry white wine serves multiple functional roles here, keeping the chicken moist and tender while adding depth of flavour and adding a balancing acidity to the salty flavours from the bacon. Serve it with some crusty bread to mop up the sauce or over some buttered noodles.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A crustless quiche is quite simply baked eggs (just like Italian frittata) and literally anything else you want to throw in, but no fussy pastry to chill or roll. It’s easy, delicious, naturally gluten free and perfect for breakfast, brunch or picnic. Don’t toss those peppery radish greens which are great in salads, blended into pesto or saute them just like you sauteed spinach. I have turned the radish tops into a pesto and served with quiche. A zero waste meal!

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Preserved lemons offer a unique salty, tangy, and subtly sweet flavour that works well with poultry, seafood, lamb, and vegetables. To make the marinade, you just dump everything in your blender or processor and blend everything until smooth. Use it to marinate chicken for 1-2 hours. I wouldn’t marinate them longer than 6 hours as acidity in lemon could cook the chicken and change the texture if you leave them too long. The marinade made with preserved lemon gives chicken a unique and mouthwatering intensity of citrus flavour with less sharp acidity than fresh lemon.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Crispy skin and succulent meat tossed in a savoury, tangy and mildly spicy glaze, these chicken drumsticks with cholula butter are ready under an hour and make for excellent weeknight dinners since the oven does most of the work!
Cholula is a popular brand of hot sauce from Mexico made with pequin, arbol peppers and a blend of characteristic spices. It deliver a robust flavour without a lingering heat and containing 0g of net carbs, 0g of sugar, and 0 calories per serving.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Moisture is the enemy of crispy pork belly skin, so the trick to super crispy pork crackling is placing the pork belly in the fridge overnight or up to 3 days to help to dry out the skin and maximise the crackle. Make the most of your air fryer and enjoy pork belly in minutes of cooking rather than hours in the oven. This pork belly is meltingly tender and crispy all at the same time. It is seasoned with Chinese five spice for extra flavour. But if you don’t have the spice blend, just use salt and pepper.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A vibrant, flavourful Indian curry dish featuring tender, juicy chicken simmered in a creamy, bold gravy of cilantro, mint, green chillies, wild garlic (or spinach), spices and coconut cream - ready in under 45 minutes. Feel free to use chicken breast if that’s what you prefer, adjust the cooking time accordingly. Serve it with rice or roti.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Turn humble cherry radishes into a deliciously mellow, flavourful side dish with this easy, vibrant and well-spiced radish recipe from Olive Magazine. They pair beautifully with a tangy, salty preserved lemon yoghurt dressing for a perfect weeknight meal with meat or fish. Roasting or pan-searing radishes tames their spiciness and brings out their natural sweetness and earthy flavour. If you aren't a fan of them in their natural state, you may be surprised at how sweet and juicy these taste!

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Juicy, wonderfully flavoured chicken skewers, marinated with a spicy and flavour-packed mixture, and grilled until caramelized and beautifully charred. Perfect for a weeknight dinner, or for a summer grill party at your backyard. Serve them with a fresh homemade tomato salsa and cooling yoghurt dressing or more chilli sauce if you are really into spicy food. If you are not a fan of cilantro, replace it with flat-leaf parsley, Thai basil or mint leaves.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These crispy, zero-carb, keto-friendly chicken cracklings taste delicious on their own or as a starter with delicious dips and sauces. You can also use chicken cracklings to add some crunch to a salad or soup. They are incredibly easy to make, either in an air fryer or oven. Both work pretty well, but I personally preferred the air fryer. Make sure to save the rendered fat, aka schmatlz, for later cooking.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This delicious one pan chicken meal comes together in under an hour with minimal effort—but tastes like you spent all day in the kitchen. If you don’t have herbes de Provence, use Italian herbs or even just oregano or thyme. Feel free to use some other greens instead of wild garlic or add in some extra mushrooms. It makes a perfect midweek dinner for a family.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

For a quick 30-minute meal you really can't beat these delicious spiced lamb chops with a homemade salsa verde, which takes this dish to whole new level of deliciousness. If desired, serve them with a delicious medley of roasted vegetables or some cauliflower rice for a healthy and nutritious low carb dinner.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This easy chicken recipe is especially delicious and vibrant, with peppery radishes absorbing the savoury drippings of the chicken. It's a budget and healthy dinner that's easy to make for the family yet impressive enough for company. I like to toss the greens of the radishes with the pan juices until just wilted because they take on tons of flavour and provide the perfect bitter contrast. If the radish leaves ain’t fresh enough, you can use spinach or other greens. Or simply use arugula as the orginal recipe suggested.
If you’ve never roasted a radish, you’re seriously missing out. Eaten raw, radishes are crunchy in texture with a distinctively peppery bite, but once roasted and absorbed the luxurious chicken schmaltz, they are sweet, earthy and mellow...just like low-carb potatoes.