RECENTERES

Smoked Salmon Twice Baked Potatoes

Sun, 30 Nov 2025 18:15:31 +0000

Just watch your guests devour these salmon potatoes just seconds after you serve them!

These are so simple to make and require such few ingredients, it’s truly hard to believe how delicious they are. Follow me…

Twice Baked Potatoes

Honestly, these potatoes are delicious even without the toppings. But, add on some smoked salmon and a few other goodies, and it’s almost too much to bear.

We’re just gonna bake up some spuds, then scoop out the centre, mash it up, plonk it back in the skins and bake again until crisp. For the mash, here’s what I add:

Butter – An essential in mash.
Cream Cheese – This not only pairs with the salmon beautifully, but it creates a nice creamy mash, without making it too loose.
Seasoning – I love a pinch of nutmeg, alongside the essential salt and pepper.

You want the filling to be a little creamy, but not too loose, otherwise it’ll spill out when you bake the potatoes for the second time. As such, you don’t need to add milk, cream or any other liquid. Butter and cream cheese are enough to make a nice, smooth and fluffy mash.

Process shots: coat potatoes in oil and salt (photo 1), bake (photo 2), halve and scoop out centre (photo 3), mash with butter, cream cheese and seasoning (photo 4), scoop back into skins (photo 5), bake again (photo 6).

Salmon Potatoes

Now we’ve got our twice baked potatoes ready to rock ‘n’ roll, let’s talk toppings:

Smoked Salmon – I recommend tearing it up and placing it on top, just so the potatoes are easier to eat.
Crème Fraîche – A lovely addition which helps bring everything together.
Capers – These are essential to add a vinegary burst of flavour to break up the richer flavours we have already.
Chives – You could use dill, but I prefer the flavour of chives here, especially with the cream cheese/potatoes.

I recommend giving the above combo a go first, but you could always branch out after and experiment with other classic additions to salmon (red onion, dill, avocado etc).

Recipe Tip

If you want to prep these ahead of time, just scoop the mash into the skins and leave to completely cool. Tightly store in the fridge until needed then bake as needed and top with salmon etc.

How to serve Smoked Salmon Potatoes

I typically leave the potatoes for a few minutes once they’re out of the oven, just so they don’t start ‘cooking’ the salmon and melting the Crème Fraîche. You do want to serve them warm though, so don’t leave them sitting too long.

These are awesome for just about any occasion – but as I type this up now, it’s Nov 30th, so festive parties are MADE for these little beauties.

For more smoked salmon recipes, check out my Smoked Salmon Pasta Salad and Smoked Salmon Bagels!

For another twice baked potato recipe, check out my Mini Loaded Twice Baked Potatoes!

Alrighty, let’s tuck into the full recipe for these smoked salmon potatoes shall we?!

How to make Smoked Salmon Twice Baked Potatoes (Full Recipe & Video)

Smoked Salmon Twice Baked Potatoes

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Just watch your guests devour these salmon potatoes just seconds after you serve them!

Course Appetizer

Cuisine Western

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings potatoes

Calories 97kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Baking Tray
Medium Sized Mixing Bowl (for mash)

Ingredients

Potatoes

6x 100g/3.5oz Baking Potatoes (see notes)
Olive Oil, as needed
2 tbsp Cream Cheese
1 tbsp Butter
1-2 pinches of Ground Nutmeg
Salt & Black Pepper, to taste

Toppings

100g / 3.5oz Smoked Salmon, roughly torn (or as needed)
12 tsp Crème Fraîche (~75g/2.6oz)
40g / 1.4oz Capers, drained (or as needed)
1 tbsp finely diced Chives, or as needed

Instructions

Preheat the oven to 200C/400F.
Use a fork to prick the potatoes a few times, then coat them in a drizzle of oil and a good pinch of salt. Space out on the baking tray and bake for around 45 minutes, or until crispy and fork tender (timings will depend on size, so just be vigilant).
Take the potatoes out of the oven, and once cool enough to handle, slice them in half lengthways. Scoop out most of the potato and place it in a medium-sized mixing bowl, leaving a thin wall to keep the skins sturdy.
Mash the potato with cream cheese, butter, nutmeg, salt and pepper, then scoop back into the skins (make sure the mash is seasoned well). Bake again in the oven at the same temp for 25-30mins until the skins are nice and crispy, and the top is golden and crisp too.
Allow to cool for a few minutes, then top with salmon, crème fraîche, capers and chives, then tuck in and enjoy!

Video

Notes

a) Potatoes – I find the perfect sized potato to be 100g/3.5oz. You want them relatively small, so they’re more ‘bite-sized’ after they’re halved and baked. For reference, I used Vivaldi White Potatoes.

b) Salmon – I recommend roughly tearing the salmon into a few pieces and placing it on the potatoes, just so they’re easier to eat, without taking the whole topping off at once.

c) Toppings – I love this combination, but you could experiment and use other classic smoked salmon pairings (dill, red onion etc). I’ve given exact amounts in the recipe, but just use as much or as little of each topping as your heart desires.

d) Calories – Per potato with toppings.

Nutrition

The post Smoked Salmon Twice Baked Potatoes appeared first on Don't Go Bacon My Heart.

Loaded Smashed Tater Tots

Thu, 20 Nov 2025 18:39:34 +0000

Here I’ll show you how to serve tater tots in the most delicious way possible!

For my friends here in the UK, we’ll be using mini hash browns, which you can find in many supermarkets and work exactly the same as tater tots.

Smashed Tater Tots

I suppose the question is: ‘Why are we smashing tater tots?’ And it’s a good question. There are in fact two good reasons:

Crisp – smashing the tater tots increases the surface area and makes them nice and thin. This, in turn, allows them to crisp up even more.
Surface – increasing the surface area gives us a nice ‘platform’ to load up some toppings, without them falling off.

When I first tested these, I thawed out the mini hash browns, smashed them and baked them with cheese. This worked pretty well, but they were ever-so-slightly crumbly. Instead, I found that smashing them after giving them an initial bake helps them stay intact a little better.

To actually smash them, I typically use a flat measuring cup, but a glass, mug, spatula or anything of that walk of life will work just fine.

Process shots: bake tater tots (photo 1), smash (photo 2), add cheese (photo 3), bake again (photo 4).

Loaded Tater Tots

Now, strictly speaking, you could eat them right away. Crispy, cheesy tater tots? Yep, they’re awesome as they are.

But this is me, so naturally, we are going to take things up a few notches. There are an infinite number of toppings you could go for, but I’ve gone for the classic ‘loaded’ combination:

Cheddar (already baked on the smashed taters)
Sour Cream
Bacon
Jalapeños (omit if you don’t like spice)
Chives (can sub spring onion)

How to serve Smashed Tater Tots

These are awesome for so many different occasions. As I type this, we’re in November, so Thanksgiving and Christmas parties are made for these! They’re completely foolproof too and always go down a storm, especially since you can switch up the toppings.

For a potato version of these, check out my Loaded Smashed Potatoes!

Alrighty, let’s tuck into the full recipe for these loaded smashed tater tots shall we?!

How to make Loaded Smashed Tater Tots (Full Recipe & Video)

Loaded Smashed Tater Tots

Here I'll show you how to serve tater tots in the most delicious way possible!

Course Appetizer, Finger Food

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings tater tots

Calories 221kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Baking Tray (mine is 38cmx30cm / 15"x12")
Measuring Cup, Mug or other flat object (for smashing tater tots)

Ingredients

30x Frozen Tater Tots/Mini Hash Browns (see notes)
50g / 1/2 cup Cheddar, grated (or as needed)
100g / 3.5oz Sour Cream, or as needed
5 slices of Streaky Bacon, cooked, cooled and finely diced
30-45g / 1-1.5oz Pickled Jalapeños, finely diced
1-2 tbsp finely diced Fresh Chives

Instructions

Preheat the oven to 200C/400F.
Space out the tater tots/mini hash browns on a large baking tray (keep in mind they'll increase in size once smashed). Bake in the oven for 8 minutes.
Take the tray out and use a measuring cup, glass, mug, etc, to smash the tater tots until they're thin (but not breaking apart). Top with a small pinch of Cheddar, then bake again for 12-14 minutes, or until they are golden around the outside and visibly crispy. They will crisp up more as they cool.
Top each one with sour cream, bacon, jalapeños and chives. Tuck in and enjoy!

Video

Notes

a) Tater Tots in the UK – These are typically called ‘Hash Brown Bites’ which you’ll find in the frozen section of Tesco, Sainsbury’s and potentially some other major supermarkets too.

b) Quantities – Just use your best judgment based on how many you want to make and how much of each topping you want. The recipe above is just what I found to be perfect. For reference, 30x mini hash browns were around 320g/11.2oz total.

c) Cooking time – The above cooking times are probably a little longer than suggested on the package. This just ensures they end up extra crispy. They’ll probably differ in size across brands, so just use your best judgment if you need to cook a little longer or for less in order to get them crispy.

d) Calories – Whole recipe divided by 6.

Nutrition

The post Loaded Smashed Tater Tots appeared first on Don't Go Bacon My Heart.

Cod with Creamy Parsley Sauce

Tue, 18 Nov 2025 19:28:26 +0000

Here I’ll show you the easiest and most delicious way to make the classic cod and parsley cream sauce!

If you’ve ever had store-bought parsley sauce before, this is similar, but so much better. It’s honestly way too easy not to make as well! Follow me…

Preparing the Cod

For this recipe, we’ll be using boneless skinless cod fillets. You’ll find these in all supermarkets and fishmongers; the main thing to look out for is fillets that are of a similar size, just so they all cook at an even rate. Not a huge deal if there’s some difference in size, you can just adjust the cooking times as needed.

When it comes to the preparation of the cod, there are two important steps:

Drying – The cod will likely be stored with excess moisture. We want to remove this, as it will cause the cod to steam and essentially prevent it from caramelising in the pan. A nice golden crust will develop more flavour, so just use paper towels to remove excess moisture from the cod.
Dredging – Coating the cod in a thin layer of seasoned flour will help develop that golden crust we’re after. This in turn will help the sauce cling to the cod.

Pan-Fried Cod

Cod is very delicate when cooked, so I recommend using a non-stick pan so it doesn’t flake apart in the pan when you move it. I like to fry the cod in oil and butter – the butter adds a richness, whilst the oil helps prevent the butter from burning. The cod won’t take long to cook, just be vigilant!

Process shots: pat cod dry (photo 1), coat in seasoned flour (photo 2), add to pan with oil and butter (photo 3), fry both sides (photo 4).

Recipe Tip

Keep in mind the cod will continue cooking when resting and when added back to the pan. It’s better to slightly undercook it and finish it off at the end than to be too thorough and overdo it!

Parsley Sauce for Cod

Parsley sauce and cod really are a match made in heaven. Parsley is a relatively subtle herb, so it doesn’t overpower the cod; more just complements it.

Alongside the cream and parsley, it’s important to add some more depth of flavour to give some body to the sauce. Here’s what we’re using:

Shallots and Garlic – These really ‘anchor’ the sauce and give it a nice savoury base.
Stock – Using stock will add some more depth to the sauce. I use chicken stock, but veg stock would work just as well.
Mustard – A dollop of Dijon adds a little more complexity to the sauce. It will also help thicken it.
Lemon Juice – A classic addition to fish in general. This brightens up the sauce and cuts through the richness.

The sauce comes together very quickly and thickens up nicely due to the mustard and lemon juice. I like to add the cod back in at the end to baste it in the sauce and warm it through

Process shots: fry shallots and parsley stalks in butter (photo 1), fry garlic (photo 2), stir in stock, cream, mustard and lemon juice (photo 3), simmer then add cod (photo 4).

Recipe Tip

The sauce is very simple and subtle, so make sure it’s properly seasoned to bring out the best in it.

How to serve Cod and Parsley Sauce

I like to finish with more parsley alongside a lemon wedge! When it comes to Side Dishes, here’s some inspo:

Roasted Baby Potatoes and Green Beans (pictured)
Crusty Bread and a Side Salad
Chips and Peas

For more delicious cod recipes check out my Garlic Butter Cod and Cod with Tomatoes & Capers!

Alrighty, let’s tuck into the parsley sauce and cod shall we?!

How to make Cod in Creamy Parsley Sauce (Full Recipe & Video)

Cod with Creamy Parsley Sauce

Here I'll show you the easiest and most delicious way to make the classic cod and parsley cream sauce!

Course Dinner, Main Course

Cuisine English

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 383kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Paper Towels/Kitchen Roll (for drying cod)
Large Shallow Dish (for dredging cod in flour)
Large Non-Stick Pan & Wooden Spoon
Jug (for stock/cream)

Ingredients

Cod

4x 120-150g/4-5oz boneless skinless Cod Fillets (see notes)
1/4 cup / 35g Plain Flour
1 tsp Salt
1/4 tsp Ground White Pepper
1 tbsp EACH: Olive Oil, Butter

Sauce

1 tbsp Butter
2 Shallots, very finely diced
1 small bunch of Parsley, stalks and leaves separated and both very finely diced (1 small bunch is typically 30g/1oz)
2 cloves of Garlic, finely diced
180ml / 3/4 cup Chicken Stock
180ml / 3/4 cup Double/Heavy Cream
1-2 tsp Lemon Juice (see notes)
1 tsp Dijon Mustard
Salt & Pepper, to taste

Instructions

Use paper towels/kitchen roll to pat the cod fillets dry to remove excess moisture. In a large shallow dish, combine the flour, salt and white pepper. One by one, dredge the fillets in the flour, give them a shake, then place to one side.
In a large non-stick pan over medium-high heat, add 1 tbsp oil and butter. Once the butter has melted and the pan is hot, space out the fillets. Fry for 2-3 minutes on each side, or until golden on the outside and just about opaque through the centre. Carefully remove the fillets and place them on a plate to one side. Timings will depend on the thickness of the fillets, but I recommend being cautious as the cod will carry on slightly as it rests and when added back to the pan.
Lower the heat to medium and melt the 2nd tbsp of butter. Add the shallots and parsley stalks and gently fry until soft and golden. Add the garlic and fry for 30 seconds or so longer, then stir in the stock and cream. Stir in the mustard, lemon juice and most of the parsley leaves (save some to garnish), then bring to a simmer.
Simmer for around 3-5 minutes, stirring somewhat frequently, until the sauce thickens. Stir in the resting juices from the cod and adjust seasoning (generously if needed) with salt and pepper. Add the cod in the pan and baste in the sauce to gently warm it back through if needed, then serve with extra parsley and a lemon wedge. Enjoy!

Video

Notes

a) Cod – It’s best to cook with your eyes, because the fillets may be different thicknesses. The end result should leave the cod opaque through the centre with the flesh nice and flaky, but keep in mind it continues cooking whilst resting and when added back to the pan. So it cooks through evenly, I recommend getting the cod out of the fridge 30 minutes or so before needed, just to take the chill out of the centre.

b) Parsley – You don’t have to be too meticulous when separating the stalks and leaves; it’s mainly just the thicker stalks that need to be fried.

c) Lemon Juice – I typically go for 2 tsp (around 1/2 a small lemon) because I like the added acidity in the sauce. If you’re at all wary, just start off with less because it’s so easy to adjust at the end. Either way, I recommend slicing the remaining lemon half into quarters so people can squeeze over more at the end if they’d like.

d) Seasoning – This is a very simple sauce, so make sure you season it well to bring out the best in it. I like using white pepper as it offers more of a classic flavour. If you’ve only got cracked black pepper, increase from 1/4-1/2 tsp (stay with 1/4 tsp if it’s powdered).

e) Calories – Whole recipe divided by 4.

Nutrition

The post Cod with Creamy Parsley Sauce appeared first on Don't Go Bacon My Heart.

Hash Brown Chicken Cutlets (Potato Crusted Chicken)

Thu, 13 Nov 2025 19:26:24 +0000

Juicy chicken coated in super crispy shredded potato – this truly is the best kind of fried chicken!

This is one of those ‘I can’t believe I hadn’t thought of this before’ recipes. But we won’t dwell on the lost time. We are here now, and that’s all that matters. Follow me…

Preparing Hash Browns

We’ll start by grating the potato on a box grater. No need to peel! That’s just extra faff. After that, there a two important steps:

Rinsing – I like to rinse the shredded potato in cold water to remove excess starch. The starch is what tends to make hash browns a little ‘gloopy’ in the centre, as opposed to ‘fluffy’. This step just helps the potato crisp up a bit more efficiently.
Drying – If you didn’t rinse the potato, it wouldn’t be the worst thing in the world. However, if you don’t squeeze out the water from the potato, it will completely ruin the recipe. It’s essential that you squeeze as much moisture from the shredded potato as possible, not only to help it crisp in the pan, but also to help it bind and cling to the chicken. I do this by twisting it in a tea towel.

Shredded Potato and Parmesan

Once you’ve shredded and dried the potato, you’ll want to combine it with Parmesan. This not only adds a boost of flavour, but it’ll also help the potato crisp up even more. Don’t skip this step.

Process shots: grate potato (photo 1), rinse (photo 2), dry (photo 3), combine with parmesan (photo 4).

Recipe Tip

DO NOT add salt to the shredded potato. It will draw out moisture and make the batter very soggy. Only season the potato AFTER the chicken has cooked.

Potato Crusted Chicken

You want the chicken nice and thin, just so it cooks at the same rate the potato does. As such, you’ll want to halve the breasts right through the centre to create thinner, more even-sized cutlets. You can even gently pound them after that if you need to.

From there, we’ve got the classic flour and egg initial coating, which will help the potato cling to the chicken. When coating the chicken in the potato, use your hands to really press it into the chicken and create a flat, even coating of potato that completely covers the chicken.

Frying the chicken is very simple because we are only shallow frying, not deep frying. You just need enough oil to fill the base of the pan – you might want to work in batches too.

Process shots: slice chicken (photo 1), coat in flour (photo 2), coat in egg (photo 3), coat in potato (photo 4), add to hot oil (photo 5), fry both sides (photo 6).

Hash Brown Chicken FAQ

Can I bake the chicken?

These must be fried; otherwise the potato just doesn’t crisp up the way you want it to.

Can I make it ahead of time?

These are best made fresh. Prepping them ahead would just cause the potatoes to brown and go soggy. I have reheated them once cooked before, and they’re perfectly tasty, but they don’t return to the same level of crispiness.

Could I use a different meat?

I haven’t tried, but I imagine pork would work great! You could try chicken thighs, but you’d need to pound them nice and thin to ensure they cook through properly without the potato burning.

How to serve Hash Brown Chicken

Once the chicken has cooked, I like to rest it on a wire rack with paper towels underneath to catch excess oil. From there, you’ll want to hit them with a good pinch of salt (remember, the potato wasn’t seasoned).

When it comes to serving these, here are some ideas:

Coleslaw and Side Salad (as I’ve done here).
Green beans or some other veg with Gravy.
Sliced into a wrap.
Part of a breakfast situation with a fried egg, grilled tomato, beans, etc.

For my proper hash browns check out my Hash Brown Patties!

Alrighty, let’s tuck into the full recipe for this hash brown chicken shall we?!

How to make Hash Brown Chicken (Full Recipe & Video)

Hash Brown Chicken Cutlets (Potato Crusted Chicken)

Juicy chicken coated in super crispy shredded potato – this truly is the best kind of fried chicken!

Course Dinner, Main Course

Cuisine Western

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 450kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Box Grater (for grating potato)
Large Bowl (for rinsing potato)
Clean Tea Towel (for straining potato)
3 Large Dishes (for dredging)
Large (preferably heavy-based) Pan & Tongs (for frying chicken)
Kitchen Thermometer
Wire Rack and Paper Towels (for resting chicken)

Ingredients

650g / 1.4lbs Potatoes (see notes)
30g / 1oz Parmesan (see notes)
35g / 1/4 cup Plain Flour
1 tsp Salt
1/2 tsp EACH: Paprika, Onion Powder, Garlic Powder, Black Pepper
2 Eggs, beaten
2x 200g/7oz Chicken Breasts, take out of the fridge 30 mins or so before needed (see notes)
240ml / 1 cup Vegetable Oil, for frying
Flaky Sea Salt, to serve (for just more regular salt)

Instructions

Use a box grater to grate the potatoes (no need to peel), then place into a large bowl. Fill with enough cold water to comfortably cover the shredded potato, then use your hand to swish everything around. The water should turn cloudy from the excess starch.
A handful at a time, grab the potato, squeeze out excess water, then place in the centre of a large, clean tea towel. Twist it into a ball over the sink and squeeze out as much moisture as possible. For extra insurance, I then like to untwist the ball and press down kitchen roll/paper towels to remove any excess water. If the potato is at all soggy, it won't bind or crisp up on the chicken.
Place the now dry shredded potato in a large dish and combine with the parmesan (do not add salt). Place a dish with the beaten egg to the left of it, then place the flour + the seasonings in a large dish to the left of that.
Carefully slice the chicken breasts right through the centre to create 4 even-sized cutlets. If they're still thick and/or uneven, consider using cling film and a rolling pin to gently pound them to level them out.
One by one, coat the cutlets in the flour, then egg, then the shredded potato. You'll need to press the potato into the chicken to create a flat, even coating of potato that completely covers the chicken.
Add enough oil to comfortably fill the base of a large (preferably heavy-based) pan. Turn the heat to medium-high and heat the oil to 180C/350F (a shred of potato should rapidly sizzle). Carefully add the cutlets and fry both sides for around 3-4 minutes until golden and crispy with the chicken cooked through the centre (safe internal temp of chicken is 74C/165F). Lower the heat/and or add in more oil if they look like they're burning/cooking too quickly (you can peek underneath to check). Place on a wire rack with paper towels underneath to catch excess oil. You may need to work in two batches.
Serve the chicken with a good pinch of salt (remember the potato isn't seasoned), then tuck in and enjoy!

Video

Notes

a) Chicken – I like the chicken relatively small/thin to ensure it definitely cooks through by the time the potato cooks. I also recommend getting the chicken close to room temp before cooking. I find cooking fridge-cold meat causes it to seize up and release moisture, which, in turn, would work to push off the potato.

b) Potatoes – I recommend floury/baking potatoes like Maris Pipers or Russets, because they crisp up, whilst still staying fluffy in the centre.

c) Rinsing – I have tested this recipe by rinsing the potato and by not rinsing. They do crisp up a little more efficiently if you wash off the starch first, but it’s not a complete deal-breaker if you just squeeze out the moisture without rinsing first. The most important thing is squeezing out the water from the potato, so definitely do not skip this step.

d) Parmesan – This adds a boost of flavour and helps the coating crisp up even more. If you are vegetarian then just use a vegetarian alternative. I like to use the fresh dusty variety you find in packets in the refrigerated section, just because it blends through the shredded potato really nicely.

e) Salt – You do not want to salt the potato directly, because it’ll draw out moisture, no matter how much you already squeezed out. Salting the potato will just make the batter go soggy, so just salt once they’re cooked.

f) Calories – Per cutlet assuming all the flour/egg/potato is used and 1 tbsp oil is soaked up per cutlet.

Nutrition

For more similar recipes check out these beauties:

Crusted Chicken Recipes

The post Hash Brown Chicken Cutlets (Potato Crusted Chicken) appeared first on Don't Go Bacon My Heart.

Chicken, Bacon & Leek Orzo

Mon, 03 Nov 2025 19:53:13 +0000

This chicken, bacon and leek orzo is super hearty, simple to make and oozes comfort!

This is the kind of comfort food that sticks to your ribs. Not only is it really easy to make, but you only need one pan to whip it up in! Follow me…

Chicken and Bacon

For this recipe, we’ll be using chicken breasts. ‘Why not use thighs?’ I hear you cry! Whilst you could, I prefer using breast for this recipe for two reasons:

The sauce is pretty rich with the bacon and cream, so it’s nice to offset that with a cut of chicken that’s not as fatty.
I like to serve the chicken sliced on top, instead of cooking it in the sauce. It comes out much more tender and is visually more appealing than using thigh (although that is just my opinion).

Before we fry the chicken, we’ll be frying the bacon. This way, you can render out the fat and recycle it to fry the chicken (don’t let that liquid gold go to waste!).

To most efficiently extract the fat from the bacon, I recommend starting in a cold pan and frying at no higher than medium. You need to gently draw it out.

Process shots: slice chicken then season (photos 1&2), add bacon to pan (photo 3), fry then remove (photo 4), add chicken (photo 5), fry then remove (photo 6).

Creamy Leek Orzo

If you’ve been here for a while, you know I love a one pot orzo recipe as much as the next person. Cooking the orzo in with everything else is awesome for a few different reasons:

Flavour – the orzo soaks in all the gorgeous flavours in the sauce as it cooks.
Starch – the orzo releases starch as it cooks, which helps turn the sauce extra glossy and creamy.
One Pot – the clue is in the name – rejoice for less washing up!

Orzo Consistency

It’ll seem like there’s a lot of liquid at the start, but the orzo will absorb a fair bit. You want the end result to be similar to a risotto. If you run out of liquid just simply add in more as needed. Keep in mind it’ll thicken up even more as you plate up.

Process shots: melt butter (photo 1), add leeks, garlic and thyme (photo 2), fry (photo 3), stir in orzo (photo 4), simmer with stock, cream, dijon and nutmeg (photo 5), stir in bacon and parmesan (photo 6).

How to serve Chicken, Bacon & Leek Orzo

I like to plate up the orzo and add the sliced chicken on top. When slicing the chicken, make sure you do it at a slight angle and preferably against the natural grain of the meat – just for maximum tenderness!

I also like to serve with a wedge of lemon. I find this really brightens up the dish and brings everything together. Just work to taste when squeezing it over.

For another chicken and bacon recipe check out my Chicken and Bacon Pasta Bake!

For more orzo recipes check out my Orzo Roundup!

Alrighty, let’s tuck into the full recipe for this chicken, bacon and leek orzo shall we?!

How to make Chicken, Bacon & Leek Orzo (Full Recipe & Video)

Chicken, Bacon and Leek Orzo

This chicken, bacon and leek orzo is super hearty, simple to make and oozes comfort!

Course Dinner, Main Course

Cuisine Italian, Western

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 1016kcal

Author Chris Collins

Cost £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Deep Saucepan & Wooden Spoon
Slotted Spoon (for removing bacon)
Tongs (for chicken)
Aluminium Foil (for resting chicken)
Jug (for stock)
Fine Cheese Grater (for parmesan)

Ingredients

Chicken

2x 200g/7oz Chicken Breasts
1 tsp Paprika
1/2 tsp EACH: Salt, Onion Powder, Garlic Powder
1/4 tsp Black Pepper
Olive Oil, as needed

Orzo

220g / 7.8oz Streaky Bacon, diced (see notes)
2 tbsp Butter
2 medium/large Leeks, dark green part removed and discarded, then finely dice the lighter part
2 cloves of Garlic, finely diced
3-4 sprigs of Fresh Thyme
400g / 2 cups uncooked Orzo (see notes)
1 litre / 4 cups Chicken Stock, or as needed
240ml / 1 cup Double/Heavy Cream, leave at room temp
2 tsp Dijon Mustard
1/8 tsp Ground Nutmeg
40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired
4 Lemon Wedges, to serve

Instructions

Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts, then coat both sides in the seasoning. Place to one side.
Add the bacon to a large, deep saucepan with the heat off. Turn the heat to medium and fry the bacon until crisp with the fat rendered out. Use a slotted spoon to remove the bacon and place to one side, leaving the excess fat in the pan.
Top the pan up with oil if there's less than a tbsp or so of fat (just eyeball it), then raise the heat slightly to medium-high. Add the chicken and fry both sides for around 3 minutes until lightly charred on the outside and just about cooked through the centre. Remove and place on a plate to one side, then loosely cover with foil to keep warm.
Melt the butter in the pan, then add the leeks, garlic and thyme. Sweat the leeks right down until they're nicely soft and golden (lower the heat if you need to). Stir in the uncooked orzo, pour in the stock and cream, then stir in the mustard and nutmeg. Simmer until the orzo is cooked through and the sauce thickens to a risotto-style consistency (it thickens more as it rests). Give a good stir now and then. If the sauce dries up before the orzo cooks, just add in more stock (or boiling water) as needed.
Stir in the resting juices from the chicken, then stir in the parmesan and bacon. Adjust seasoning with salt and pepper.
Plate up the orzo (removing the thyme stalks as and when you find them) with the chicken thinly sliced on top. Serve with extra parmesan and lemon juice to taste. Enjoy!

Video

Notes

a) Bacon – I recommend using streaky bacon (aka regular bacon in the US) because it is fattier than back bacon. That way, you can use the excess fat to fry the chicken and recycle the flavour. I typically use unsmoked bacon, but you can use smoked it you prefer.

b) Orzo – You’ll find this in most supermarkets. Different brands might absorb different amounts of liquid. It’s unlikely you’ll have too much, especially since it thickens up quite quickly as you plate up. But if you need more, just stir in a splash of stock or boiling water as needed, as you would a risotto.

c) Lemon – This really brightens up the dish at the end and brings everything together. I highly recommend adding this (just work to taste).

d) Calories – Whole recipe divided by 4 with no extra oil or parmesan.

Nutrition

The post Chicken, Bacon & Leek Orzo appeared first on Don't Go Bacon My Heart.

Chicken and Creamed Spinach

Sun, 19 Oct 2025 16:05:36 +0000

Crispy chicken on a bed of gorgeously creamy spinach – this truly is what dinners are made of!

This is one of those dinners that you never want to end. Thankfully, it’s so easy to put on repeat! Follow me…

Creamed Spinach

There’s a fine line when making creamed spinach, with it being bland or completely and utterly delicious. Just spinach + cream and you’re going to be disappointed, even if it’s heavily seasoned.

Extra goodies

Alongside the spinach and cream, I love a base layer flavour of shallots and garlic (fried in butter, of course). Adding parmesan gives an awesome boost of flavour, whilst a good pinch of nutmeg really brings everything to life. These small adjustments will leave you wanting to eat the entire thing straight from the pan with a spoon.

Wilting the spinach

You’re going to start with A LOT of spinach, but just remember it’ll wilt down a heck of a lot. I like to fry it before adding to the sauce, just so the sauce doesn’t end up watery. Once it’s fried just squeeze out the excess moisture before adding back to the sauce.

Process shots: add spinach to pan (photo 1), fry then remove (photo 2), fry shallots in butter (photo 3), fry garlic (photo 4), add cream, parmesan and seasoning (photo 5), simmer then stir in spinach (photo 6).

Crispy Chicken

Many recipes add the chicken right in the pan with the creamed spinach, but I much prefer whipping up some crispy chicken instead. I love the contrast in texture and the breading clings to the gorgeous, creamy spinach.

To start, you’ll want to halve the chicken breast right through the centre to make two even-sized breasts. From there, I like to pound the thick parts to even thickness (you can use a rolling pin, mallet or even a heavy pan).

Then it’s just the classic flour -> egg -> breadcrumbs and you’re good to go!

Process shots: halve breast (photo 1), pound (photo 2), dredge in flour (photo 3), then egg (photo 4), then breadcrumbs (photo 5).

You don’t need much oil to fry the chicken – just enough to comfortably fill the base of the pan. It won’t take long to cook either because the chicken should be relatively thin.

Once it’s cooked, I like to rest it on a wire rack with paper towels underneath to catch excess oil.

Process shots: add chicken to hot oil (photo 1), fry both sides then remove (photo 2).

How to serve Chicken with Creamed Spinach

To serve, I like to spoon the spinach onto a plate, then rest the chicken on top, although you could put the chicken to one side. I highly recommend a sprinkling of parmesan, and you can add a gentle squeeze of lemon juice to cut through the richness if needed.

To film this recipe, I served with Parmentier Potatoes, but here are some other ideas:

Mashed Potato
Chips
Rice
Crusty Bread

For more similar recipes check out my Spinach Artichoke Chicken and Spinach Bourisn Chicken!

Alrighty, let’s tuck into the full recipe for this chicken and creamed spinach shall we?!

How to make Chicken and Creamed Spinach (Full Recipe & Video)

Chicken and Creamed Spinach

Crispy chicken on a bed of gorgeously, creamy spinach – this truly is what dinners are made of!

Course Dinner, Main Course

Cuisine Western

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 861kcal

Author Chris Collins

Cost £5 / $6

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
Tongs
Cling Film & Rolling Pin (for pounding chicken)
3 Large Shallow Dishes (for dredging chicken)
Wire Rack & Kitchen Roll/Paper Towel (for resting chicken)

Ingredients

Chicken

1x large Chicken Breast (300g/10.5oz)
1/2 tsp EACH: Salt, Italian Seasoning
1/4 tsp EACH: Black Pepper, Paprika, Onion Powder, Garlic Powder
2 tbsp Plain Flour
1 large Egg, beaten
45g / 3/4 cup Panko Breadcrumbs
120ml / 1/2 cup Veg Oil, or as needed for frying

Creamed Spinach

200g / 7oz Baby Spinach (see notes)
2 tbsp Butter
1 Echalion, finely diced (sub 2x small regular shallots)
2 cloves of Garlic, finely diced
160ml / 2/3 cup Double/Heavy Cream
20g / 1/4 cup freshly grated Parmesan
1/8 tsp EACH: Ground Nutmeg, White Pepper, Salt, or to taste

To serve

sprinkling of Parmesan
2 Lemon Wedges, optional (see notes)

Instructions

Creamed Spinach

Add a light drizzle of oil to a large pan (or use oil spray) over medium heat then add the spinach (you may need to work in two batches). Use a wooden spoon to press down, then begin stirring until the spinach has wilted. Remove and place in a bowl to one side, then use a fork to press down on the spinach and squeeze out as much excess water as possible over the sink.
Melt the butter into the pan then add the shallots. Fry until soft and golden, then add the garlic and fry for another 30 seconds or so. Pour in the cream then stir in the parmesan, salt, pepper and nutmeg. Simmer and stir for a couple of minutes until everything thickens, then stir in the spinach. Check for seasoning and adjust if needed. The sauce might be a little thick at the start, but the spinach should thin it back out again.

Chicken

Horizontally slice the chicken breast right through the centre to make 2 even-sized breasts. Lay a sheet of cling film over and use a rolling pin, mallet or heavy pan to pound the thick part to even thickness (don't go overboard or the chicken will break apart).
In a small bowl combine all of the chicken seasoning.
Line up 3 large shallow dishes: first with flour + half of the seasoning mix, second with beaten egg and third with Panko + the rest of the seasoning mix. One by one, dredge the chicken through the flour, into the egg, then in the Panko, ensuring you thoroughly coat it at each stage. Give it a gentle shake then place to one side.
Add enough oil to comfortably coat the base of a large pan and place it over medium-high heat. Once hot (a crumb should rapidly sizzle – 180C/350F to be accurate) add both pieces of chicken and fry both sides for 3-4 minutes until golden and crispy. Timings will depend on how thick the chicken is (safe internal temp is 74C/165F for reference). Place on a wire rack with paper towels underneath to catch excess oil.

Serving

Spoon the creamed spinach onto a large plate then place the crispy chicken on top. Add a squeeze of lemon juice if you want to, then dust over some extra parmesan. Enjoy!

Video

Notes

a) Cooking order – I typically prep the chicken up until just before frying, then make the creamed spinach, clean out the pan and do the chicken. You can do the chicken first if you’d prefer, or even use two pans at the same time.

b) Spinach – I know this seems like a huge amount of spinach, but it wilts down A LOT. Just another reminder to squeeze out excess moisture after it’s fried, otherwise the cream will end up watery.

c) Lemon – The spinach is obviously quite rich, so you might find it nice to squeeze a little lemon juice over the chicken to balance everything out. It’s completely optional, so just work to your personal taste.

d) Calories – Whole recipe divided by two, assuming 1 tbsp oil soaked up per breast. Slight overestimate as not all the flour/Panko is used.

Nutrition

The post Chicken and Creamed Spinach appeared first on Don't Go Bacon My Heart.

Fried Mashed Potato Balls

Wed, 17 Sep 2025 16:33:03 +0000

These fried mashed potato balls are crispy, cheesy and outrageously delicious!

Yes, heaven truly is a place on earth – as depicted by these beauties. If you’ve never made mashed potato balls before, your life is about to change for the better! Follow me…

Loaded Mashed Potato Balls Ingredients

These are a little more exciting than just regular mashed potato balls. You know me – I can’t help myself, I had to add some extra goodies. Here’s what you’ll need for the filling:

Potato – peeled, boiled, drained, then mashed.
Butter – to add richness and flavour to the potato itself.
Cheddar – this is grated and mixed through the potato.
Red Leicester – this is sliced into tiny cubes and stuffed inside the balls. You can sub more cheddar.
Bacon – where there’s cheese and potato, there’s got to be bacon.
Chives – these add gorgeous pops of flavour.
S&P – make sure the mash is seasoned well!

Recipe Tip

When you drain the potato, make sure you leave it to completely cool, so as much moisture leaves the potato as possible. This will help the balls keep their shape.

Can I use leftover mashed potato?

You can yes – I’ve added more on this in the recipe card below.

How to make Mashed Potato Balls

To make the balls, it’s as simple as mashing everything together and rolling it into a ball around a cube of cheese. Just a few tips to help you along the way:

Size – try and make sure each ball is a similar size so they cook at an even rate.
Cheese – make sure the cheese is totally encapsulated by the potato to prevent it from leaking out.
Cold – I highly recommend placing the balls in the freezer for 15 mins or so to help them firm up after you’ve rolled them.

Process shots: add filling ingredients to bowl (photo 1), combine (photo 2), scoop out mixture and place cheese in the centre (photo 3), roll into balls (photo 4).

How to cook Mashed Potato Balls

To ensure the balls come out extra crispy, we want to do two things:

Coating – we’ll be coating the balls in flour, then egg, then Panko breadcrumbs for an extra crispy exterior.
Cooking – for that perfect golden crunch, we will be frying the balls. Don’t worry though – it’s super easy and they cook very quickly.

This process doesn’t actually take long in general because you can work a few at a time.

Process shots: coat balls in seasoned flour (photo 5), coat in beaten egg (photo 6), coat in seasoned Panko (photo 7), add to hot oil (photo 8), fry then remove (photo 9).

How to serve Mashed Potato Balls

Once they’re cooked, I recommend placing them on a wire rack with paper towels underneath to catch excess oil. From there, I love to finish with some parmesan and parsley for a final pop of flavour.

If you love the look of these then check out my Fried Cheese Balls and Loaded Smashed Potatoes!

Alrighty, let’s tuck into the full recipe for these mashed potato balls shall we?!

How to make Fried Mashed Potato Balls (Full Recipe & Video)

Fried Mashed Potato Balls

These fried mashed potato balls are crispy, cheesy and outrageously delicious!

Course Appetizer, Finger Food

Cuisine American

Prep Time 40

Cook Time 25

Total Time 1 5

Servings – 5

Calories 137kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

Potato Peeler
Sharp Knife & Chopping Board
Medium Sized Pot & Wooden Spoon (for boiling potatoes)
Colander, Large Bowl & Potato Masher
3 Large Shallow Dishes (for coating mashed potato balls)
Suitably Sized Pot & Slotted Spoon (for frying)
Kitchen Thermometer
Wire Rack & Paper Towels (for resting mashed potato balls)

Ingredients

Filling

550g / 1.2lbs Baking Potatoes (see notes)
4 slices of Streaky Bacon, cooked, cooked and finely diced
30g / 1/3 cup grated Cheddar
70g / 2.5oz Red Leicester, sliced in to small cubes (approx 1cm – sub more cheddar)
2 tbsp finely diced Fresh Chives
1 tbsp Butter
1/4 tsp Salt, or to taste (plus more to season the water for boiling the potatoes)
1/8 tsp Black Pepper, or to taste

Coating

1 tsp Smoked Paprika
3/4 tsp Salt
1/4 tsp EACH: Garlic Powder, Black Pepper, Cayenne Pepper (omit for no spice)
40g / 1/4 cup Plain Flour
2 Eggs, beaten
60g / 1 cup Panko Breadcrumbs
1 litre / 4 cups Vegetable Oil, or as needed for frying
2 tbsp finely grated Parmesan, to garnish
1 tbsp finely diced Fresh Parsley, to garnish

Instructions

Peel and dice the potatoes, then add them to a pot of cold water with 1 tsp salt. Bring to a boil and cook until the potatoes and just about fork-tender. It's important that you don't over-boil the potatoes, otherwise they'll soak in too much water and the balls will be too sloppy to mould.
Drain the potatoes in a colander and leave them to steam dry and completely cool. It's important to let the steam escape from the potatoes so they can dry out. To speed up this process, you can lay them on a towel until they're completely cool.
Mash the potatoes with the butter, cheddar, bacon, chives, salt and pepper. Use a 1 tbsp measuring spoon to scoop out the mixture into portions. Take a piece of cubed cheese and use a portion of mash to wrap into a ball. You should get 14-15 balls in total.
At this point I highly recommend placing them in the freezer for 15 minutes to firm them up before coating them.
In a small bowl, combine 1 tsp smoked paprika, 3/4 tsp salt and 1/4 tsp garlic powder, black pepper and cayenne pepper. Line up 3 large shallow dishes: the first with the flour and half of the seasoning mixed in, the second with the beaten eggs and the third with the Panko and the rest of the seasoning.
Coat the mashed potato balls in the flour, then the egg, then the Panko, ensuring they're fully coated at each stage (namely the Panko). You can do this a few at a time, depending on the size of your dishes.
In a pot suitable for frying, add enough oil to cover the height of the balls and heat to 180C/350F (a breadcrumb should rapidly sizzle). Use a slotted spoon to lower the balls into the oil (I do 4 or so at a time) and fry them for 2-3 minutes, or until golden and crisp. Use your slotted spoon to gently and continually move them around so they fry evenly. You might spot little dots of leakage, which is fine, but if one of them looks like it's about to split open, just remove it. Place the cooked balls on a wire rack above paper towels to catch excess oil.
Finish with parmesan and parsley then tuck in and enjoy!

Video

Notes

a) Potatoes – I recommend using something like a Maris Piper or Russet because they’re nice and floury. Just another reminder that let the cooked potato cool right down, otherwise the balls are going to turn to mush from the excess steam.

b) Using leftover mashed potato – You can use leftover mashed potato for this recipe, just a few things to keep in mind:

You’ll need around 1 1/2 cups mashed potato.
Ideally it’s nice and fluffy, not super creamy in texture.
If it was made with butter you won’t need the extra butter in the recipe.
Season to taste based on how much it was originally seasoned.

c) Cheese – I like using Red Leicester for the middle because it melts really nicely. You might find the centre isn’t properly melted right after the balls have fried, but just let them rest for a few mins and the residual heat will melt the centre. You don’t have to add a cube of cheese in the centre; they’re still delicious without.

d) Air Fryer option – I have tried these in the air fryer and they do work pretty well. You’ll need to toast the Panko in a tbsp of butter in a pan until golden first, just to give the breading a head start. From there, I recommend cooking at 190C/375F for around 8 minutes, or until golden and crisp (keep an eye on them as timings will differ).

e) Calories – Per ball assuming 14 in total, half the bread is picked up and 1 tsp oil per ball is soaked up.

Nutrition

The post Fried Mashed Potato Balls appeared first on Don't Go Bacon My Heart.

Creamy Pesto Chicken

Wed, 13 Aug 2025 10:20:28 +0000

This creamy pesto chicken is all made in one pan and couldn’t be more delicious if it tried!

This is one of those dinners that you’ll come back to over and over again. Mainly because it’s so delicious, but also because it’s so quick and easy to make! Follow me…

Creamy Pesto Chicken Ingredients

You actually don’t need too many ingredients for this recipe. A lot should hopefully be knocking about in your cupboards too! The full recipe is down in the recipe card, but just to quickly go over each ingredient:

Chicken – We’ll be using a couple of chicken breasts for this recipe, which we’ll later slice in half.
Flour – This is to coat the chicken. I also like to season the flour with salt, garlic powder and black pepper.
Butter and Oil – This is to fry the chicken.
Shallots – These add a nice base flavour to the sauce.
Stock – This adds some depth of flavour to the sauce. I use 1/2 Oxo cube + hot water.
Cream – This makes up the bulk of the sauce. I recommend using double/heavy cream for a thick and luscious sauce.
Parmesan – This adds a boost of flavour to the sauce.
Tomatoes – Cherry tomatoes add little bursts of sweetness that balance out the rich sauce.
Pesto – You can use a good quality store-bought pesto, or of course, use my Homemade Pesto!

Pan-Fried Chicken Breast

To prep the chicken, you’ll just need to slice it through the centre to double the portion size. This will not only help the chicken cook through more evenly, but it’ll also cook through more quickly too.

Dredging through flour

Dredging the chicken through flour is an important step in this recipe. This will help the chicken build up a nice golden crust, which in turn, helps the sauce cling to the chicken (as opposed to sliding right off).

The chicken won’t take long to cook – a few minutes on each side should do the trick. Keep in mind it’ll carry on cooking slightly as it rests and when added back to the pan.

Process shots: slice chicken (photo 1), dredge through flour (photo 2), add to pan with oil and butter (photo 3), fry both sides (photo 4).

Creamy Pesto Sauce for Chicken

The sauce actually comes together very quickly. Here are a few tips as you go along:

Simmer the cream and stock until it’s nice and thick. You need to keep in mind that the tomatoes and pesto will thin it back out once you add them.
Only simmer the tomatoes until they just begin to soften. They will continue softening and leaking out juice once you add the pesto and chicken.
When you add the pesto, make sure the heat is very low and you give it a swift stir to combine with the cream; if you don’t, you risk the sauce splitting.

Process shots: remove chicken (photo 1), fry shallots (photo 2), simmer stock, cream and parmesan (photo 3), simmer tomatoes then add pesto (photo 4), swiftly stir (photo 5), add chicken (photo 6).

Creamy Pesto Chicken FAQ

Is the sauce rich?

My initial thought when testing this was that pesto + cream is going to result in a very rich sauce. However, for the following reasons, the sauce turns out lighter than you might think:

– The pesto doesn’t have too much oil (3 tbsp, so 0.75 tbsp per person).
– The sauce is 2/3 cream and 1/3 stock, which helps to tone down the richness.
– The sweet pops of tomato work wonders in balancing out the sauce.

Can I use chicken thighs instead?

I actually prefer breast for this recipe, but you could use boneless skinless thighs if you’d prefer. I recommend draining away the excess fat after frying them and be aware they’ll take a little longer to cook through.

Can I make this ahead of time?

This is definitely better made fresh, so I do not recommend making it ahead of time.

How to serve Creamy Pesto Chicken

You only need to add the chicken back into the pan to warm it through and coat it in the sauce. Also, don’t forget the stir in the resting juices for extra flavour!

Here I’ve served with a simple side salad and some crusty bread. There will be plenty of sauce, so you could even serve with pasta, rice or potatoes!

For another pesto chicken recipe check out my Crispy Baked Pesto Chicken!

Alrighty, let’s tuck into the full recipe for this creamy pesto chicken shall we?!

How to make Creamy Pesto Chicken (Full Recipe & Video)

Creamy Pesto Chicken

This creamy pesto chicken is all made in one pan and couldn't be more delicious if it tried!

Course Dinner, Main Course

Cuisine Italian, Western

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 555kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Shallow Dish (for dredging chicken)
Large Pan & Tongs
Wooden Spoon
Jug (for stock)
Fine Cheese Grater

Ingredients

Chicken

2x 250g/9oz Chicken Breasts
35g / 1/4 cup Plain Flour
1 tsp EACH: Salt, Garlic Powder
1/2 tsp Black Pepper
1 tbsp EACH: Olive Oil, Butter

Sauce

2 Shallots, finely diced
160ml / 2/3 cup Double/Heavy Cream
80ml / 1/3 cup Chicken Stock (see notes)
20g / 1/4 cup Freshly Grated Parmesan
200g / 7oz Cherry Tomatoes, halved
1/2 cup Pesto (see notes)

Instructions

Horizontally slice each chicken breast right through the centre to create 4 even-sized cutlets. In a large shallow dish, combine the flour, garlic powder, salt and pepper. One by one, coat the cutlets in the flour, give them a shake then place to one side.
In a large pan over medium-high heat add 1 tbsp oil and butter. Once the butter has melted, add the chicken and fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove and place on a plate to one side.
Lower the heat to medium, then fry the shallots in the excess fat until soft and golden. Stir in the stock, cream and parmesan and simmer for a couple of minutes, or until the sauce thickens. Add the tomatoes and simmer for another couple of minutes until the tomatoes just begin to soften.
Turn the heat to low, then swiftly stir in the pesto until it completely blends into a sauce. Stir in any resting juices from the chicken and adjust seasoning with salt and pepper if needed. Add the chicken back in, coat in the sauce then serve and enjoy!

Video

Notes

a) Chicken Stock – I use 1/2 a chicken Oxo cube + 80ml hot water. I know it’s not much, but it does add some depth of flavour, which is needed.

b) Pesto – You can use a good quality store-bought basil pesto or use my Homemade Basil Pesto (which I of course highly recommend). If you’re using my homemade recipe you can make a half batch (which works out to 1/2 cup – perfect amount), just minus 1 tbsp oil, so you’ll use 3 tbsp instead of 4.

c) Serving – Here I’ve served with crusty bread and a side salad, but you can serve with rice, pasta, boiled potatoes, mash – anything you fancy!

d) Calories – Whole recipe divided by 4 assuming half the flour is picked up (no sides).

Nutrition

The post Creamy Pesto Chicken appeared first on Don't Go Bacon My Heart.

Air Fryer Chips (Actually Crispy!)

Fri, 18 Jul 2025 16:19:28 +0000

Here I’ll give you some tips and tricks for making chips in the air fryer that are ACTUALLY crispy!

If you’ve been a victim of soggy air fryer chips before, just know, we’ve all been there. Even me! As such, I made it my mission to find a simple method for making chips in the air fryer that are crispy on the outside and fluffy on the inside. I’m happy to report – the mission is complete. Follow me…

Air Fryer Chips Ingredients

As you can imagine, you only need a handful of ingredients. The full quantities are in the recipe card below, but let me just quickly provide an explanation for each one:

Potatoes – You’ll want to use a baking potato like a Maris Piper (UK) or Russet (US). This will result in chips that are fluffy in the centre and crisp on the outside. I recommend avoiding waxy varieties of potato – they don’t come out as fluffy.
Cornflour – Aka ‘cornstarch’ in the US. A thin coating of this will give the chips a nice crispy exterior.
Seasoning – I use a simple concoction of salt, pepper, paprika and garlic powder.
Oil – I recommend a neutral like veg or sunflower.

Recipe Tip

Smaller potatoes will result in shorter/smaller chips, which tend to crisp up more easily. As such, I’d avoid large potatoes/chips as the can sometimes come out a little limp.

How to Prepare Air Fryer Chips

I highly recommend keeping the skins on. Not only do the skins add a little flavour, but they also crisp up really nicely too. It’s not a deal-breaker, but you will find the chips with the skin attached tend to be crisper.

When it comes to slicing the chips, do take some care in trying to slice them evenly, just so they cook at an even rate. I also like to dry them with paper towels to remove excess moisture. This will reduce their chance of steaming in the air fryer, which in turn, will help them crisp up.

Process shots: cut potatoes into chips (photo 1), dry (photo 2), toss in cornflour (photo 3), toss in oil (photo 4), add seasoning (photo 5), toss again (photo 6).

Recipe Tip

After you’ve seasoned the chips, don’t let them sit for too long. The longer they sit, the more the salt will draw out moisture and make them ‘sweat’. This will cause the chips to steam and will prevent them from getting crispy.

How to Make Chips in the Air Fryer

When it comes to cooking the chips, I’ve got two tips:

Space – The number one mistake people make when making chips in the air fryer is packing the basket completely full. This will just cause the chips to steam. Make sure you give the chips space to crisp, or consider working in batches. If you watch the video in the recipe card, you’ll see how much space I recommend.
Shake – You’ll want to shake the basket a good few times during, just so everything gets an even frying.

Serving Air Fryer Chips

Once they’re golden and crispy, serve up right away with some extra salt! These are perfect as Finger Food with some Dip, or great as a Side to plenty of Hearty Dinners and Quick Dinners. Here are some of my favourite meals with chips:

Alrighty, let’s tuck into the full recipe for these homemade air fryer chips shall we?!

How to make Air Fryer Chips (Full Recipe & Video)

Air Fryer Chips

Here I'll give you some tips and tricks to making chips in the air fryer that are ACTUALLY crispy!

Course Finger Food, Side Dish

Cuisine Western

Prep Time 10

Cook Time 20

Total Time 30

Servings – 4

Calories 205kcal

Author Chris Collins

Cost £1.50 / $2

Equipment

Sharp Knife & Chopping Board
Paper Towels/Kitchen Roll
Large Mixing Bowl
Air Fryer

Ingredients

700g / 1.5lbs Baking Potatoes (see notes)
2 tbsp Veg Oil
1 tbsp Cornflour/Cornstarch
1/2 tsp EACH: Paprika, Salt
1/4 tsp EACH: Garlic Powder, Black Pepper
Flaky Sea Salt, to serve (or more regular salt)

Instructions

Scrub any dirt off the potatoes if needed, then slice them into chips around 1-1.5cm / 0.4-0.6" thick. Keep the skins on and try and slice them as precisely/evenly as possible, just so they all cook at an even rate.
Use kitchen roll/paper towels to dry the chips of any excess moisture, then add them to a large mixing bowl with 1 tbsp cornflour. Give them a good toss until they're evenly coated, then toss in the oil until evenly coated. Finish by mixing in the seasoning until evenly coated. Don't let them sit for too long, otherwise the salt will draw out moisture and cause them to steam.
Add them to the air fryer basket (roughly space them out as best you can) then cook for 10 minutes at 190C/375F. Give them a firm shake a couple of times during this.
After 10 minutes, turn the heat up to 200C/400F and cook for a further 8-10 minutes, or until nice and crispy. Again, give them a couple of shakes during this.
Serve with more salt (to taste) then tuck in and enjoy!

Video

Notes

a) What kind of potatoes to use – Use a floury/baking potato like a Maris Paper (UK) or Russet (US). In general, smaller potatoes, and therefore shorter/smaller chips, will crisp up easier. As such, I recommend avoiding large potatoes, because long chips risk going limp. The skins also help keep them crisp, so don’t peel the potatoes.

b) Cornflour – You don’t need much of this, but it does gives the chips a light, crispy exterior, so don’t skip it. Although the chips will be dry after you’ve cut them, there will be enough moisture for the cornflour to stick. Just give them a really good toss so it’s all evenly distributed.

c) Spacing – If you cram the chips in the basket, they will steam and will not crisp up. I have the double drawer air fryer and half in each works absolutely perfectly. If you have a small air fryer, consider a half batch and/or space them out as best you can and give them a good shake during.

d) Inspiration – I tested these a few different ways and landed on something inspired by my friends over at Kitchen Sanctuary. So credit to them for mastering the air fryer chip game!

e) Calories – Whole recipe divided by 4.

Nutrition

The post Air Fryer Chips (Actually Crispy!) appeared first on Don't Go Bacon My Heart.

Extra Creamy Mashed Potatoes

Mon, 14 Jul 2025 14:31:13 +0000

Here I’ll share some simple tips and tricks for making the creamiest mashed potatoes ever!

If you’re looking for an easy mashed potato recipe that actually comes out creamy, that you don’t need any special ingredients or equipment to make, then you’ve stumbled across the right place. Follow me…

Creamy Mashed Potato Ingredients

As you can imagine, the ingredients list for this recipe is pretty small. I’ve put the recipe card with all the measurements in the recipe card, but let me just provide a little explanation of each ingredient first:

Potatoes – For the smoothest, creamiest mash, you’ll want to use a floury baking potato like a Maris Piper (UK) or Russet (US).
Butter – The backbone of any good mash. Most is going in the mash, but we’re going to melt more on top.
Cream – Strictly speaking, you could use whole milk, but this is called creamy mashed potato for a reason. As such, we’re using double (UK) heavy (US) cream.
Cream Cheese – This is my secret ingredient. It doesn’t make the mash taste cheesy at all; instead, it makes it extra creamy and offers a deeper complexity of flavour.
Chives – Don’t skip these. They add a lovely final pop of colour and flavour.
Salt and Pepper – Don’t underestimate how important seasoning is for a good mashed potato. Potatoes suck up salt like you’d never imagine.

Recipe Tip

It’s important to keep the cream, cream cheese and butter all at room temp as you prep the mash. This will ensure they mix into the potatoes will ease and prevent a lumpy mash.

How to prepare Mashed Potatoes

Usual stuff, just peel and dice the spuds to start, making sure they’re even-sized chunks (this will ensure they cook at an even rate).

From there, always start them off in cold water and bring them to a boil. This will allow the potatoes to cook as the water heats up, essentially meaning they cook more evenly. If you throw them right in boiling water, the outside is going to cook quicker than the inside. You’ll know the potatoes are cooked when they’re fork tender (just jab them and they should break apart).

Process shots: peel potato (photo 1), dice (photo 2), add to salted cold water (photo 3), boil (photo 4).

How to make Creamy Mashed Potatoes

There are a couple of steps that really make the difference when making a quality mash.

Steam drying the potatoes

Once you’ve drained the potatoes, give them a shake and leave them to sit in the colander for 1 minute. This will give time for some steam to escape, which otherwise would end up in the mash and make it watery/sloppy.

Warming the ingredients

I know there are chefs who claim it’s best for the butter to be cold when you add it to the potatoes, but my experience is that when it’s warmer, it blends in with the potatoes with much more ease. Same for the cream. The great part is that you can use the residual heat from the pot as the potatoes steam dry!

Process shots: drain potatoes (photo 5), warm cream and butter (photo 6), mash potatoes (photo 7), mash in seasoning and cream cheese (photo 8).

Recipe Tip

DO NOT use a hand blender or anything like that to mix the potatoes. It’ll activate starch and cause the potatoes to go gluey. Use a potato masher and mash until the potatoes are just creamy.

How to serve Mashed Potatoes

To take the mash to new heights, use a spoon to ‘swirl’ the top and drizzle over some melted butter. I also HIGHLY recommend adding some chives for a final pop of colour and flavour.

This is pretty much my go-to mash potato for just about everything, from Hearty Dinners to Roast Dinners and everything in between. Here are some honourable mentions of my favourite dinners to serve with mash:

Alrighty, let’s tuck into the full recipe for this creamy mashed potato shall we?!

How to make Creamy Mashed Potatoes (Full Recipe & Video)

Extra Creamy Mashed Potatoes

Here I'll share some simple tips and tricks for making the creamiest mashed potatoes ever!

Course Side Dish

Cuisine Universal

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 382kcal

Author Chris Collins

Cost £1.50 / $2

Equipment

Potato Peeler
Large Pot & Wooden Spoon
Colander
Potato Masher

Ingredients

Mashed Potatoes

60g / 4 tbsp Butter, leave at room temp (see notes)
80ml / 1/3 cup Double/Heavy Cream, leave at room temp
60g / 2oz Cream Cheese, leave at room temp
1.2kg / 2.6lb Floury Potatoes, peeled & diced into 3-4cm chunks (Maris Pipers/Russets)
2 1/2 tsp Salt, or to taste
1/4 tsp Black Pepper, or to taste

To Serve

1 tbsp Butter, melted
1-2 tsp finely diced Fresh Chives

Instructions

Add the potato chunks to a large saucepan of cold water with 2 teaspoons of salt and bring to the boil. Cook for 12–15 minutes, or until knife tender, then drain. Leave them to sit and steam in the colander for 1 minute.
Meanwhile, put the butter and cream into the pan the potatoes were cooked in and stir to melt the butter and warm the cream (the residual heat will be enough for this). Add the potatoes back in and mash until just combined, then add the cream cheese and the remaining salt and pepper. Mash until lump free and smooth, then transfer to a serving bowl.
Make a few swirls in the top of the mashed potato with the back of a spoon, then serve drizzled with melted butter and sprinkled with fresh chives.

Video

Notes

a) Seasoning – I typically end up using ½ teaspoon of salt and ¼ teaspoon of black pepper if using salted butter. However, I recommend starting with less, then adding a little more to taste until you’re happy. It’s much easier to add more salt than to take it out!

b) Storage – allow the mash to completely cool, then tightly cover and store in the fridge for 3–4 days. Reheat it in short blasts in the microwave, stirring as you go to ensure it reheats evenly. If it dries out at all, just stir through a tablespoon or so of cream or milk.

c) Cookbook – this recipe is featured in my debut cookbook ‘Comfy’.

d) Calories – whole recipe divided by 5.

Nutrition

For more similar recipes check out these beauties:

Mashed Potato Recipes

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