Are you able to tell me the measurements in cups for the dry ingredients or can I just do a Google conversion? I’m going to do a batch for my boyfriend as they’re one of his favourites, but I’ve only got 112g of Stork! I love your recipes, I make them all the time and this Christmas I’m doing a treat box of the top 5 favourite bakes rated by family and 4 of them are yours, so thank you! These were utterly AMAZING and My partner and I ate all 8 within 24hrs and we don’t regret it at all.

The book’s co author is Restaurant Gordon Ramsay Chef Patron Matt Abé who has worked for Ramsay for 16 years. So ideally you would use the bicarb for the perfect cookie – it’s used in so many cookie recipes as it helps create the perfect cookie! I understand you’ve not made them to test but I just wondered if you have any tips as we love your recipes so much we wanted to tweak one of yours rather than use another recipe. His restaurant empire currently spans the UK, France, the US, Dubai and Singapore and encompasses everything from the two Michelin starred Le Pressoir d’Argent in Bordeaux to a string of Street Pizza and Street Burger restaurants. Fiancé loves them, and after the first lot I have made another two batches that are in the freezer waiting, as I can’t trust myself not to eat them all when baked!Such a perfect recipe that I’ll try time and time again, especially since Halloween is coming round the corner soon! The combination of pan-frying the chicken as well as simmering it in the sauce gives a delicious golden coating with a succulent meat on the inside. These cookies were simply delicious…I was wondering if I was to make the cookie half the size, 60grams each, (they are big…it didnt stop me eating about 3 yesterday) would they be as tasty? I used my scale to make the right measurements as I am in the US, and it all came together perfectly!

If you just want a snack or starter you can try a Lamb Broth with Mint, or Goat's Curd and Lentil Salad. Would I be able to make up the rest of it with a bit of oil or salted spread as they’re the only thing we have in atm, or would you recommend just reducing the amount I do to 2/3 of a batch to accommodate for it?My husband loves good food and always gives me his honest opinion on what I make and seeing as he has eaten 3 already in one go and given me the thumbs up I will be making these again! And, frankly, if that is what you’re looking for, we’re probably only six months out from a six-part BBC2 series and accompanying book: Rick Stein’s Korea . I wasn’t prepared or willing to post an NYC chocolate chip cookies recipe before I had actually eaten some for myself! I made them again today but stuffed them with Nutella but the cookie dough was much softer than last time and it was quite a messy job stuffing the frozen Nutella in.

Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. I did read your comments on using self raising flour and 1/4 bicarb but I wondered if there was any other way and I’m also running low on self raising flout! For now we should relish that we are being offered so many nuanced, informative takes on one of the most unique and flavour-filled cuisines in the world. Would you advise I follow the recipe 3 times or can I duplicate the ingredient list times 3 so for eg Instead of using 125g of butter I can use 375g of butter for the cookie dough ?Tonight I’ve made another batch with chopped up milkybar and some giant chocolate buttons (it’s all we had). I made two batches of these, one batch following the recipe for work and one with added matcha powder for home! The colours can change depending on sugars, or even just the oven, but they will be really soft as they do need the cooling time to continue to bake outside of the oven.