While having a solid recipe is ... really rattling the pan around to make the potatoes a bit mashed on the surface so they catch more in the hot fat and turn out majorly crispy.” ...

To cook, heat a large frying pan, preferably non-stick, add some of the oil and butter and fry the fishcakes in batches, for 3–4 minutes on each side, or until golden and crispy. Keep the fried ...

Leave each bowl lined up in the order they were prepared, placing sliced tomatoes at the beginning of the line and prepared parchment-lined pan at the end of the line ... To assemble each stack, place ...

Place ½ cup panko on a plate. Flatten mashed potato balls into 1-inch thick cakes, then coat each side with panko.

Cut butternut squash in half. Roast, cut side down, on a parchment-lined sheet until tender. Sizzle the sage leaves in a little coconut oil or butter, until crisp, about 1 minute. Season with salt & ...