Yes

1. Preheat the oven to 180c / 350f.
2. Slice the chicken breast in half lengthways.
3. Pour the flour onto a plate and coat each half of chicken with the flour.
4. Then dip the chicken in the buttermilk.
5. Stir the paprika into the breadcrumbs then coat the chicken in the breadcrumbs.
6. Place onto a baking tray lined with greaseproof or parchment paper.
7. Bake in the oven for 20-25 minutes, until the chicken is cooked through.
8. Load up a burger bun with the chicken and other burger fillings and enjoy.

Love burgers? Check out my curry burger recipe.

1. Peel the bananas and add to a blender.
2. Add the rum, orange liqueur, sugar and lime juice.
3. Blitz until smooth.
4. If you have ice cubes, add to the blender and blitz briefly until crushed.
5. Alternatively, fill your cocktail glasses with crushed ice and split the banana mixture between them.
6. Stir and enjoy.

Love cocktails? Check out all my other drink recipes.

1. Add the mint and sugar syrup to your cocktail glass.
2. Muddle the two together. You can do this using the handle of a wooden spoon.
3. Pour in the whiskey then fill the glass with crushed ice.
4. Stir then enjoy straight away.

TIP! Making more than one? Simply multiply up the ingredients per number of servings.

1. Preheat the oven to 180c / 350f.
2. Add the porridge oats, desiccated coconut, flour, caster sugar and bicarbonate of soda to a mixing bowl. Mix briefly to combine.
3. Melt the butter and golden syrup together in the microwave or in a saucepan.
4. Pour the melted butter and golden syrup into the dry ingredients and combine.
5. Whilst the butter is still warm, roll out 10 balls from the mixture and place onto a baking tray lined with greaseproof or parchment paper. Press each ball down gently.
6. Bake in the oven for 10 minutes, or until golden and flat like biscuits.
7. Remove from the oven, leave to cool then enjoy.

Check out all my other cookie and biscuit recipes - perfect to bake with kids.

1. Pre-heat the oven to 180c/350f.
2. Slice the mushrooms and chop the bacon and garlic.
3. Melt a knob of butter in a saucepan then add the mushrooms, bacon and garlic. Fry for 5 minutes.
4. Stir the flour into the juices in the pan.
5. Pour in the cream and enough stock until the ingredients are just covered. Season then leave to simmer for 15 minutes.
6. Meanwhile, blanch the green beans for 5 minutes in boiling water. Then place in a bowl of cold water (to stop them cooking).
7. After 15 minutes of the mushroom sauce simmering, stir in the green beans.
8. Pour the contents of the saucepan into an oven dish and bake in the oven for 15 minutes.
9. After 15 minutes, take the green bean casserole from the oven and stir.
10. Top with hot French fried onions, grate over parmesan cheese and enjoy.

Check out all my other recipes that use green beans.

1. Hard boil the eggs for 10 minutes then place in a bowl of cold water for 10 minutes (to stop them cooking).
2. Slice each egg in half lengthways and spoon the yolks out into a bowl. Set the egg whites aside.
3. Add the mayonnaise, mustard and curry powder to the yolks. Season with salt and pepper.
4. Mash the ingredients into the yolks until you form a filling that can be piped.
5. Pipe the filling into each half egg white. Use a zip lock bag with the corner cut off.
6. Sprinkle with paprika and freshly chopped parsley, and enjoy.

Love eggs? Check out my baked scotch eggs recipe.

1. Pre-heat the oven to 180c/350f.
2. Pour the plain flour, wholemeal flour, bicarbonate of soda and salt into a large mixing bowl. Briefly stir.
3. Cube the butter and work it into the dry ingredients with your fingertips.
4. When you have a consistency like fine breadcrumbs, make a well in the middle and pour in the buttermilk, Guinness and treacle.
5. Mix together with a wooden spoon then your hands until combined and a dough is formed.
6. Place on a baking tray lined with greaseproof or parchment paper.
7. Make a cross on the top, brush with buttermilk and sprinkle with porridge oats.
8. Place in the oven and bake for 30-35 minutes until risen and cooked through.
9. Leave to cool and enjoy.

For another classic recipe from the emerald isle, try my Irish colcannon.

1. Slice the mushrooms and chop the pepper, broccoli and bacon.
2. Fry in a large saucepan for 5-10 minutes (until the juices from the mushrooms have nearly evaporated).
3. Set these ingredients aside in a bowl. Then return the pan to the stove over a low heat.
4. Add the butter and flour and mix together to make a roux.
5. Pour in the milk and nutmeg then stir continuously for approx. 10 minutes until the sauce has thickened.
6. Meanwhile, cook the pasta according to the instructions on the packet.
7. When you’re happy with the thickness of the white sauce, season with salt and generously with pepper. Add the parmesan and stir into the sauce.
8. Add the vegetables and bacon back into the sauce.
9. Drain the pasta from it’s water and add to the sauce as well.
10. Stir together so everything is coated in the sauce then serve garnished with freshly chopped parsley.

Love pasta? Check out all my other pasta based recipes. 

1. Finely chop the onion and garlic. Slice the mushrooms.
2. Fry for 10 minutes with a little oil in a large saucepan.
3. Crumble in the stock cube, season generously then top the pan up with boiling water (until the ingredients are just covered).
4. Leave to simmer for 15 minutes with the lid off.
5. Remove from the heat then blitz in a blender until smooth.
6. Mix in the parmesan and parsley then serve and enjoy.

TIP! This soup can be made in advance and stored in the fridge. Simply reheat when needed. 

1. Melt the dark chocolate on the stove or in the microwave.
2. Then add the brandy and golden syrup. Mix until combined.
3. Dip the strawberries in the chocolate until covered then place on a sheet of greaseproof or parchment paper.
4. Melt the white chocolate and drizzle it over the strawberries. Leave to chill for 10-15 minutes.
5. Spray the chocolate covered strawberries with edible glitter and enjoy.

Cooking steak for Valentine’s Day? Serve it with my delicious peppercorn sauce.