Helena Busiakiewicz

1 week ago | bbcgoodfood.com | Helena Busiakiewicz

Put the chicken thighs in a large bowl. Pour in the oil, then scatter over the turmeric, chilli powder, garlic and 2 tbsp fish sauce. Season, then mix well with your hands. Marinate in the fridge for 1 hr. Heat the oven to 200C/180C fan/gas 6. Put a large frying pan on a high heat. Once the pan is very hot, lower the chicken in, skin-side down. Cook for 6-7 mins until golden and starting to char. Flip and cook on the other side for a few minutes, then transfer to a tray and put in the oven for 15 mins.

1 week ago | bbcgoodfood.com | Helena Busiakiewicz

1 large mooli (around 350g), cut into chunky batons2 large carrots cut into chunky batons125g cashews2 garlic cloves peeled and roughly chopped1 lemongrass outer woody layer removed, then finely sliced2 tbsp olive oil3 limes zested and juiced (roughly 60ml juice)1 red chilli finely chopped10g coriander leaves picked, to garnishkcal284fat21gsaturates4gcarbs13gsugars9gfibre5gprotein8gsalt0.36gPut the mooli and carrots in a large bowl and set aside.

1 week ago | bbcgoodfood.com | Helena Busiakiewicz

Heat a griddle pan on a medium heat and add the pineapple wedges, turning regularly, until juicy with char lines, around 5-6 mins on each side. Or do this on the barbecue. While the pineapple cooks, put the sugar and chopped mint in a bowl and lightly bash using the end of a rolling pin until combined. Tip onto a plate. Pour the honey into a small saucepan and put on a medium heat. Allow to melt gently, then stir in the ginger.

2 weeks ago | bbcgoodfood.com | Helena Busiakiewicz

kcal679fat49gsaturates22gcarbs34gsugars4gfibre3gprotein24gsalt1.49gHeat the oven to 200C/180C fan/gas 6 with a baking tray inside. Melt the butter in a small pan over a medium heat and, once foaming, fry the onion with a large pinch of salt for 10-15 mins until softened and beginning to caramelise. Remove from the heat and set aside to cool slightly. Whisk the eggs and milk together, and season well. Butter an 18 x 25cm baking dish that's at least 6cm deep. Line with baking parchment.

1 month ago | bbcgoodfood.com | Helena Busiakiewicz

75ml tahini½ lemon zested and juiced30ml extra virgin olive oil1 garlic clove grated1 tsp maple syrup10g chives finely choppedkcal365fat35gsaturates5gcarbs3gsugars3gfibre4gprotein8gsalt0.27gIn a small bowl, whisk together the tahini, lemon zest and juice, olive oil, grated garlic, maple syrup and a good pinch of salt and pepper. Whisk in 75ml water, until it’s a thick but pourable dressing. Stir in the chopped chives, or any other soft chopped herbs you like.