Avocado – CHERRYWILLINGHAM

Avocado Cream Cheese Toast

Tue, 14 Apr 2026 13:58:14 +0000

If you’ve never added cream cheese to your avocado toast then you haven’t quite lived!

It’s actually only recently that I started incorporating cream cheese with avocado toast. It adds a gentle tangy flavour and really enhances the natural creaminess of the avocado. Plus, you’ll find that cream cheese takes on a lot of similar flavours that avocado does. Anywho, let’s dissect how to make the perfect avocado toast in the most over the top fashion shall we?

The Bread

The bread is important – don’t overlook this. It’s the edible plate on which your toppings rest. The foundation if you will.

What kind of bread to use?

You want a sturdy loaf, something like a sourdough. Just to counteract the soft avocado and cream cheese. You’ll want medium slices. Too thick and it distracts from the toppings, too thin and it won’t be sturdy enough. You also want an oval-shaped loaf, just so the avocado fits neatly on top. Sliced avocado never looks quite right on square slices of bread.

Toasting the bread

I typically toast the bread in a pan, but you can toast under the grill if you’d prefer. Either way, I recommend using extra virgin olive oil for an extra layer of flavour.

Process shots: slice bread (photo 1), drizzle with oil (photo 2), add oil side down in pan (photo 3), drizzle with oil (photo 4), toast both sides (photo 5).

The Avocado

For the avocado, you’re looking for it to be perfectly ripe. Just give it a press before buying. It should give a little, but not so much the skin begins to crack.

Smash or Slice?

For this recipe, I recommend slicing the avocado. I find it gives you another layer of texture instead of mashing it, where it blends right in with the cream cheese.

Process shots: halve avocado (photo 1), pit and peel (photo 2), finely slice (photo 3), gently spread out the slices (photo 4).

Cream Cheese Avocado Toast

Alright, let’s get stacking. Here’s what you’ll need for the whole sha’bang:

Toast – As discussed.
Cream Cheese – Full fat, of course!
Chives – Fresh and finely diced. These pair nicely with cream cheese & avocado and offer an extra layer of flavour.
Avocado – As discussed.
Salt – I recommend flaky sea salt as it offers a little bit of texture, as opposed to fine table salt.
Pepper – Cracked black pepper, preferably not the powdery stuff.
Lemon Juice – Adds a touch of acidity to cut through the richness of the cheese/avocado and also helps prevent the avocado from browning.
Chilli Flakes – A gentle kick of heat to round things off.

Process shots: spread toast with cream cheese and top with chives (photos 1&2), add avocado (photo 3), add seasoning and lemon juice (photo 4).

Cream Cheese Avocado Toast Additions/Variations

Now, this toast is truly delicious as it is, but if you want to switch things up you could consider the following:

Use everything bagel seasoning instead of chilli, salt & pepper.
Add a fried or poached egg.
Add smoked salmon.
Add sliced tomatoes or roasted cherry tomatoes.
Add crispy prosciutto or bacon.

Serving Avocado Cream Cheese Toast

I typically serve this for Brunch or Lunch. I usually serve it up as it is, but you could always add some Hash Browns or Breakfast Potatoes if you’re feeling extra peckish!

Alrighty, let’s tuck into the full recipe for this epic avo toast shall we?!

How to make Avocado Cream Cheese Toast (Full Recipe & Video)

Avocado Cream Cheese Toast

If you've never added cream cheese to your avocado toast then you haven't quite lived!

Course Brunch, Lunch

Cuisine Western

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 417kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

Frying Pan & Tongs
Sharp Knife & Chopping Board

Ingredients

4 medium/large slices of Sourdough (see notes)
2 medium/large Avocados, peeled, pitted & finely sliced
4oz / 120g full fat Cream Cheese, or as needed
4 heaped tsp finely diced Fresh Chives, or as needed
1/2 Lemon, or as needed
Extra Virgin Olive Oil, for toasting bread (approx 4 tbsp)
Chilli Flakes, to preference
Flaky Sea Salt, to preference
Cracked Black Pepper, to preference

Instructions

Drizzle one side of each of your slices of bread with extra virgin olive oil. Place in a pan oil-side-down over medium-high heat.
Drizzle the other sides with more oil, then toast both sides until crisp and lightly charred. You may need to do this in batches depending on the size of your pan.
Spread toast with cream cheese then sprinkle with chives. Add sliced avocado then top with a squeeze of lemon juice and chilli flakes, salt and black pepper to taste. Enjoy!

Video

Notes

a) Bread – You want something fairly firm that crisps up well, like Sourdough. Just to counteract the soft topping. Soft and thin sandwich bread isn’t suitable for this recipe. Plus you preferably want it in the shape of the avocado!

b) Toasting the bread – You can also toast the bread under the grill if you’d prefer. I recommend using extra virgin olive oil over regular olive oil because it’s got more flavour.

c) Variations/Additions:

Everything bagel seasoning instead of chilli, salt & pepper.
Add a fried or poached egg.
Add smoked salmon.
Add sliced tomatoes or roasted cherry tomatoes.

d) Calories – no seasoning or lemon juice (as they’re to taste), just bread, 1 tsp chives, 1 tbsp oil, avocado and 1oz/30g cream cheese per slice.

Nutrition

For more similar recipes check out these beauties:

Toast Recipes

If you loved this Cream Cheese Toast Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Avocado Cream Cheese Toast appeared first on Don't Go Bacon My Heart.

Avocado Egg Toast

Thu, 04 Dec 2025 14:03:34 +0000

Here I’ll show you THE most delicious way to serve up avocado and egg on toast!

There’s a ridiculous amount of different ways you could make avocado and egg on toast, and whilst there’s no right or wrong way, today I’m going to show you the best way. Follow me…

Smashed Avocado

The avocado makes up a big part of this recipe, so it’s important to let it shine. Sure, you could just mash up some avocado, but I like throwing in a few extra goodies:

Simple Smashed Avocado Ingredients

Avocados – Ripe, but not bruised.
Chives – These add a gorgeous pop of flavour.
Extra Virgin Olive Oil – Helps give the smashed avo a silky texture. It also adds a gentle background flavour.
Lemon Juice – Enhances the natural flavours of the avocado and prevents it from browning.
Salt and Pepper – Season well with a good pinch of salt and black pepper.

When it comes to smashing the avocado, just make sure you don’t mash it into oblivion. You want to keep a bit of texture, so a few lumps here and there are fine!

Fried Egg

When it comes to frying the egg, I won’t patronise you too much, but here are a few tips to consider:

Room Temp – I find bringing the eggs to room temp helps them cook a little more evenly. Not a deal-breaker though!
Fresh Eggs – Do try and use fresh eggs. They’ll be more tightly compact, so won’t spill out across the pan.
Butter – I love frying eggs in butter, just so you can baste the tops of the egg whites. This not only wraps the eggs in a gorgeous buttery flavour, but it also helps cook the eggs evenly.

Could I serve the egg differently?

My second option would be a Poached Egg, just so you get the glorious runny egg yolk. Scrambled Eggs are pretty nice, but you’ll miss out on the runny egg yolk

Process shots: add butter to non-stick pan (photo 1), stir to melt (photo 2), fry eggs and baste in butter (photo 3), remove from pan, leave butter (photo 4).

Fried Bread

I always get stick when I post a ‘something on toast’ recipe because I always end up frying the bread. Which I guess leaves you with more of a ‘something of fried bread’ recipe, but let’s not get stuck on technicalities here. It’s criminal to waste leftover butter!

What kind of bread to use?

You want something sturdy like Sourdough or Artisan Style bread. Just so it toasts up nicely and gives you a firm platform to stack on the avocado and egg. Soft sandwich bread isn’t great for this recipe.

Process shots: add bread to leftover butter (photo 1), fry both sides (photo 2).

Avocado and Egg on Toast

When it comes to putting everything together, the only extra addition I add is hot sauce. Because quite frankly no avocado egg toast is complete without a few lashings of hot sauce. It adds a final hit of flavour and cuts through the rich egg yolk and buttery egg whites.

What kind of hot sauce to use?

I typically use Cholula hot sauce, but Frank’s and Tabasco also work well.

What else could I add to avocado egg toast?

Honestly? I’d keep it simple as it is. However, if you want to crank it up a notch then bacon, feta or roasted cherry tomatoes are all welcomed additions.

Process shots: add fried bread to chopping board (photo 1), add smashed avocado (photo 2), add fried egg (photo 3), season and drizzle over hot sauce (photo 4).

Serving Avocado Egg Toast

I usually whip this up for Breakfast or Brunch on the weekend. It’s perfect as it is, but if you wanted to take things up a notch you could serve with Hash Browns or Breakfast Potatoes!

Alrighty, let’s tuck into the full recipe for this fried egg on toast shall we!?

How to make Avocado Egg Toast (Full Recipe & Video)

Avocado Egg Toast

Here I'll show you THE most delicious way to serve up avocado and egg on toast!

Course Breakfast, Brunch

Cuisine Western

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 412kcal

Author Chris Collins

Cost £2.50 / $3

Equipment

Medium Sized Mixing Bowl & Fork (for smashed avocado)
Large Non-Stick Pan (for eggs & bread)
Sharp Knife & Chopping Board (for chives & lemon)

Ingredients

3 medium-large slices of Bread (something firm like a sourdough works fell)
2 medium sized Avocados, halved, pitted and peeled
3 Eggs
1 tbsp finely diced Fresh Chives
1/2 tbsp EACH: Lemon Juice, Extra Virgin Olive Oil
1 tbsp Butter, or as needed
Salt & Black Pepper, to taste
Hot Sauce, to taste

Instructions

In a medium-sized bowl add avocado with chives, lemon juice, extra virgin olive oil and a good pinch of salt & pepper to taste. Roughly smash with a fork (a few lumps here and there are fine). Place to one side.
Add 1 tbsp butter to a large non-stick pan over medium heat. Once melted, carefully crack in the eggs close to the pan. Begin basting the egg whites with the butter until the egg whites are opaque. Remove eggs, leaving the leftover butter in the pan.
Lay bread in the leftover butter and toast both sides until golden for a couple of minutes. Add more butter if it all soaks up on the first side and work in batches if you need to.
Stack fried bread with smashed avocado, followed by a fried egg with a good pinch of salt and pepper and hot sauce to preference!

Video

Notes

a) Hot Sauce – I’d recommend a few drops even if you’re not good with spice. It adds a final kick of flavour to cut through the richness of the yolk and buttery eggs. Don’t sub with chilli/red pepper flakes, they don’t offer the same kind of tangy/vinegary flavour. I typically use Cholula hot sauce, but Frank’s and Tabasco also work well.

b) Runny egg yolks – You don’t have to make sunny side up eggs if you don’t like runny egg yolk; you could make them over easy instead. Once they’re all cooked (a little ring of uncooked white around the yolk) just flip them over and fry for another 30 seconds or so. For over medium or hard just flip them sooner and cook longer on the flipped side until the yolk is cooked to your preference.

c) Can I make scrambled eggs or poached eggs instead? – Yep! Check out my Perfect Scrambled Eggs and Perfect Poached Eggs

d) Calories – Per toast.

Nutrition

For more similar recipes check out these beauties:

Delicious Toast Recipes

The post Avocado Egg Toast appeared first on Don't Go Bacon My Heart.

Smoked Salmon Twice Baked Potatoes

Admin — 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.

Chipotle Salmon with Mango Avocado Salsa

Thu, 27 Nov 2025 14:11:23 +0000

Here I’ll show you the most irresistible way to serve chipotle salmon and mango avocado salsa!

This is such a vibrant and flavoursome dinner that comes together in around 20 minutes. I’m confident you’re going to love it. Follow me…

Chipotle Salmon

We’re going to be using boneless skinless salmon fillets for this recipe. To inject some flavour, we’re going to marinate them in a simple chipotle marinade. Here’s what you’ll need:

Chipotle Salmon Marinade Ingredients

Chipotle Powder – You’ll find this in most supermarkets.
Extra Seasonings – To create more depth of flavour I also add in some cumin, paprika, onion & garlic powder and salt & black pepper.
Lime Juice – Lightly tenderises the salmon and adds a boost of flavour.
Oil – Helps bind everything together and prepares the salmon for frying.

How long should I marinate the salmon for?

I just leave it at room temp whilst I prep the salsa. You can marinate it for up to 20 minutes though.

Pan-Fried Salmon

To cook the salmon, we’re going to pan-fry it. This way you can develop some extra flavour by lightly charring the seasoning. You also get the opportunity to baste the fillets in butter.

Process shots: add seasoning, oil and lime juice to bowl (photo 1), coat salmon (photo 2), add to pan (photo 3), fry, flip then baste in butter (photo 4).

Mango Avocado Salsa

This pairs PERFECTLY with the salmon. The sweetness balances out the chipotle so beautifully. Here’s what you’ll need:

Mango – I use pre-diced mango but you can use a whole fresh one if you’d prefer.
Avocado – Perfectly ripe and diced to the same size as the mango.
Onion – I prefer red onion for its milder flavour and for a pop of colour.
Coriander/Cilantro – This is a must in salsa! Although if you REALLY don’t like it you can use parsley.
Jalapeño – You can sub any other green chilli.
Extra Virgin Olive Oil – Adds a mild background flavour and a silky texture.
Lime Juice – Brings the salsa to life with a vibrant burst of flavour.

Can I make this ahead of time?

I wouldn’t make it too far ahead of time, just because the avocado will start to brown and the whole thing can get a bit mushy. Having said that, a few hours tightly stored in the fridge will be just fine.

Process shots: add ingredients to bowl (photo 1), stir to combine (photo 2).

Serving Chipotle Salmon

To serve, I love using some coconut rice (microwavable is fine). Just plonk the salmon on top, then spoon over any resting juices and basting butter – don’t waste any flavour! From there, plonk on the salsa and top with lime juice and more coriander if desired.

For another delicious recipe similar to this checkout my Cajun Chicken with Avocado Corn Salsa!

Alrighty, let’s tuck into the full recipe for this chipotle salmon and mango salsa shall we?!

How to make Chipotle Salmon & Mango Avocado Salsa (Full Recipe & Video)

Chipotle Salmon with Mango Avocado Salsa

Here I'll show you the most irresistible way to serve chipotle salmon and mango avocado salsa!

Course Dinner, Main Course

Cuisine Mexican, Western

Prep Time 15

Cook Time 6

Total Time 21

Servings

Calories 571kcal

Author Chris Collins

Cost £4 / $5

Equipment

Large Shallow Dish (for marinating salmon)
Sharp Knife & Chopping Board
Medium Sized Mixing Bowl (for salsa)
Large Non-Stick Pan & Tongs
Brush

Ingredients

Salmon

1 tsp Chipotle Powder (see notes)
1/2 tsp EACH: Paprika, Cumin, Onion Powder, Salt
1/4 tsp EACH: Garlic Powder, Black Pepper
1 1/2 tbsp Extra Virgin Olive Oil
1 tbsp Lime Juice (~1/2 lime)
4x 120-150g / 4-5oz boneless skinless Salmon Fillets
2 tbsp Butter

Salsa

250g / 9oz Fresh Mango, diced (see notes)
1 medium/large Avocado, diced (flesh should weigh ~180g/6.3oz)
1/2 medium Red Onion, finely diced
1 fresh Jalapeño, deseeded & finely diced (or other green chilli)
2 tbsp finely diced Fresh Coriander/Cilantro
2 tbsp Lime Juice, or to taste (~1 lime)
1 tbsp Extra Virgin Olive Oil
Salt, to taste

To Serve

2x microwavable pouches of Coconut Rice, cooked to packet instruction (see notes)
2 Limes, halved

Instructions

In a large shallow dish whisk the salmon seasoning with the oil and lime juice. Add the salmon and coat in the marinade, then leave at room temp as you prep the salsa (don't marinate longer than 20 mins).
In a medium-sized mixing bowl combine all of the salsa ingredients, seasoning generously with salt (to taste).
Place a large non-stick pan over medium-high heat then add the salmon fillets. Brush over any leftover marinade and leave to fry for 3 minutes until lightly charred and crisp on the bottom. Carefully flip and fry them for 2 minutes, then add the butter and baste them for 1 more minute, or until they're just about cooked through and lightly charred on both sides. The salmon will lightly blacken from the marinade, but you don't want it to burn, so lower the temp slightly if you need to at any time throughout. Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
Serve 1/2 pack of rice per person with 1/2 lime wedge each. Place the salmon on top of the rice and spoon over some leftover butter from the pan and any resting juices (don't waste any flavour!). Top with salsa, a good squeeze of lime juice and any coriander you've got lurking about. Enjoy!

Video

Notes

a) Salmon – You can marinate the salmon up to 20 minutes. Don’t go over that – the salmon is delicate and will become chewy. Keep it at room temp regardless so you can take the chill out of the centre and help it cook through evenly.

b) Chipotle Powder – Schwartz do a chipotle powder which is stocked in most supermarkets. I use ‘medium’ spice.

c) Mango – I use pre-diced mango, but you can you a whole fresh mango. Just ensure the flesh comes to 250g/9oz.

d) Rice – Tilda do a basmati rice, which is what I’ve used here. It’s not the most ‘coconuty’ rice I’ve ever had, but it does add a nice mellow flavour that pairs well with the other ingredients in the dish. Much better than plain rice!

e) Calories – Whole recipe divided by 4.

Nutrition

The post Chipotle Salmon with Mango Avocado Salsa appeared first on Don't Go Bacon My Heart.

Boursin Puff Pastry Bakes (Leftover Turkey or Chicken)

Admin — Wed, 26 Nov 2025 18:38:11 +0000

These Boursin Bakes are the easiest and most delicious way to use up leftover cooked chicken or turkey!

These are so delicious that I often go out specifically to buy cooked chicken or turkey just to make them. Given how easy they are to make, I’m confident you’ll end up doing the same too! Follow me…

The Filling

If you’re in the UK, I’d say these are definitely a ‘nod’ to the classic Chicken Bake from Greggs. Just with more flavour, thanks to our good friend Boursin. Yes, if you’ve been around here for a little while, you’ll know I’m obsessed with the stuff.

Extra goodies

Alongside the chicken/turkey and Boursin, I love adding some pancetta (or bacon) for another punch of flavour. I also love adding a leek, which pairs really beautifully with the Boursin.

The sauce

The sauce is simply milk + Boursin, thickened with flour + butter. I also like adding a dash of Dijon mustard, just for a little more complexity of flavour and to bring everything together. You want the sauce nice and thick, just so it stays nice and compact in the pastry and doesn’t leak out.

Process shots: fry pancetta then remove (photos 1&2), fry leek (photo 3), melt butter then stir in flour (photo 4), whisk in milk then melt Boursin (photo 5), stir in mustard, chicken/turkey and pancetta then simmer (photo 6).

Puff Pastry Bakes

Once the filling has thickened, it’s very important to let it cool. Otherwise, it’ll steam the pastry and not only make it very difficult to work with, but it’ll prevent the pastry from crisping up too.

In general, cold pastry will flake up more efficiently. I typically have to wait 5 or so minutes before I unroll the pastry, just so it doesn’t crack, but this will be dependent on which brand you get. Once unrolled, you’ll want to work fairly quickly so the pastry stays cold.

Process shots: slice pastry (photo 1), add filling (photo 2), fold over and crimp (photo 3), brush with egg wash (photo 4).

Recipe Tip

You can prep these ahead of time, just make sure the filling is 100% cooled before making the bakes. You can then store in the fridge (or freezer), just thaw in the fridge first if frozen then egg wash and bake.

Once they’re deep golden and puffy, you’ll want to wait 5 or so minutes before tucking in, just because the filling will be screaming hot.

For more puff pastry ‘bake’ recipes, check out my Steak Bakes and Bangers and Mash Bakes!

Alrighty, let’s tuck into the full recipe for these Boursin Bakes shall we?!

How to make Boursin Bakes (Full Recipe & Video)

Boursin Puff Pastry Bakes (Leftover Turkey or Chicken)

These Boursin Bakes are the easiest and most delicious way to use up leftover cooked chicken or turkey!

Course Leftovers, Lunch

Cuisine British

Prep Time 20

Cook Time 45

Total Time 1 5

Servings bakes

Calories 669kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
Large Baking Tray & Baking Paper (or use the paper stored with the pastry)
Small Pot & Brush (for egg wash)

Ingredients

70g / 2.5oz diced Pancetta (see notes)
1 medium/large Leek, firm dark green part removed & discarded, light part diced
1 tbsp Butter
1 1/2 tbsp Plain Flour
240ml / 1 cup Milk
1x 150g/5.3oz block of Garlic & Herbs Boursin Cheese
1 tsp Dijon Mustard
200g / 7oz Cooked Chicken or Turkey, diced (see notes)
Salt & Black Pepper, to taste
1 1/2 sheets of pre-rolled Puff Pastry (see notes)
1 Egg, beaten (for egg wash)

Instructions

Add the pancetta to a large pan with the heat off. Turn to medium and gently fry until crispy, with the fat rendered out. Remove and place to one side, leaving the excess fat behind.
Add the diced leek and sweat it right down until soft and starting to turn golden. Melt the butter, then stir in the flour. Add the milk, 1/2 a cup at a time, whisking as you go to make sure no lumps form. Stir in the Boursin until it melts, then stir in the mustard.
Stir in the chicken/turkey and pancetta, then simmer for around 7-8 minutes until everything is nice and thick. It will be pretty thick at the start, but then it loosens up, so you will need to simmer to reduce it and thicken it back up again. Check for seasoning and adjust if needed, then leave to completely cool to room temp.
Whilst the filling is cooling, preheat the oven to 200C/400F.
Roll out the pastry and slice the whole sheet into 4 rectangles, then slice the half sheet into 2 more rectangles (6 in total). Add the filling to one side of each rectangle, then fold over the other side to secure the filling (see video below for reference). Use a fork to crimp around the edges, then clean up with a knife if needed.
Place on a large tray lined with baking/parchment paper (you can use the paper with the pastry), then brush with egg wash. Slice a few steam holes, then bake in the oven for around 20 minutes, or until deep golden and visibly crisp.
Tuck in and enjoy (careful, the filling will be very hot).

Video

Notes

a) Pancetta – I use half a pack of the ones you can get from supermarkets, which are usually around 65g-70g each. I use unsmoked, but you could use smoked if you’d prefer. If you don’t have pancetta, you can absolutely use bacon instead. Just make sure it’s streaky bacon so you can render down the fat and use it to fry the leek.

b) Turkey/Chicken – Either will work fine, but I usually have chicken on hand, so just use that. I recommend dicing it into cubes, as opposed to shredding it, just so it holds up better over the long cooking period. The dark parts of the meat will hold up even better (thigh).

c) Puff Pastry – For reference, each sheet I used was 14″x9″ / 35.5cmx22cm and weighed 320g/11.3oz each.

d) Calories – Per bake.

Nutrition

For more leftover chicken recipes check out my Delicious and Easy Leftover Chicken Recipes!

For more leftover turkey recipes check out these beauties:

The post Boursin Puff Pastry Bakes (Leftover Turkey or Chicken) appeared first on Don't Go Bacon My Heart.

Cod with Creamy Parsley Sauce

Admin — 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)

Admin — 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)

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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.

Cheesy Chicken and Mushroom Sliders

Admin — Wed, 12 Nov 2025 19:28:02 +0000

These cheesy chicken sliders are loaded with the most irresistible creamy mushroom sauce and couldn’t be more delicious if they tried!

You know what’s crazy? I’ve never uploaded a slider recipe to the blog before. I’ve been biding my time, testing around to try and create the perfect slider. Something off the beaten track too – something you’ve never had before. Well, I’m happy to report that the mission has been accomplished. Follow me…

Chicken and Mushroom Sliders

We’re essentially going to whip up a filling that’s similar to a Classic Chicken and Mushroom Pie filling. Just imagine that, stuffed inside crusty garlic bread, then smothered in cheese. Yes, heaven truly is a place on earth.

Layering the flavours

Alongside the obvious chicken and mushroom, we’re going to pack in more flavour with some bacon. This will not only offer a lovely smoky background flavour, but you can also use the excess fat to fry the mushrooms. We’re also going in with shallots, Dijon and Parmesan to really let the filling shine.

Filling consistency

The sauce is made up of stock and cream, but we want it nice and thick before we add it to the sliders. As such, you’ll want to make a roux with flour and butter. You shouldn’t have to simmer it for long until it gets thick, and just keep in mind it gets saucy again as it bakes in the sliders.

Process shots: fry bacon (photo 1), fry shallot (photo 2), fry mushrooms (photo 3), melt butter then stir in flour (photo 4), whisk in stock and cream then stir in parmesan and mustard (photo 5), stir in bacon and chicken (photo 6).

Cheesy Chicken Sliders

My problem with regular sliders is that there’s only so much saucy filling you can put in the centre without them getting too soggy and literally sliding around.

My solution = use crusty rolls and turn them into mini bowls to contain the filling. This way us folks in the UK can also enjoy the fun without having to fly to the US to buy Hawaiian Rolls.

Garlic bread sliders

When I first tested these, I just plonked the filling straight into the rolls and went from there. Don’t get me wrong, they were nice, but realistically, what isn’t improved by adding garlic bread to the situation? As such, we’ll be brushing the insides of the sliders with a simple garlic butter before we load them up.

What kind of cheese should I use?

We’ve got parmesan in the filling and in the butter, which are both essential. I love using Swiss for the top – it’s mild and creamy yet melts perfectly. I recommend using that if you can, but Cheddar and/or Gruyere would make great subs.

Process shots: halve rolls (photo 1), use your fingers to make a dent (photo 2), add to baking dish then brush with garlic butter (photo 3), bake (photo 4), add filling (photo 5), add cheese then bake (photo 6).

How to serve Chicken Sliders

Once the cheese has melted and the filling is golden and bubbly, you’re good to go. These are perfect for so many different occasions – think appetizers, game day, potluck, holiday season, lunch.

Alrighty, let’s tuck into the full recipe for these cheesy chicken mushroom sliders shall we?!

How to make Cheesy Chicken and Mushroom Sliders (Full Recipe & Video)

Cheesy Chicken and Mushroom Sliders

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These cheesy chicken sliders are loaded with the most irresistible creamy mushroom sauce and couldn't be more delicious if they tried!

Course Appetizer

Cuisine American

Prep Time 20

Total Time 55

Servings sliders

Calories 303kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon (for filling)
Large Baking Dish (mine is 12×9" / 30x22cm)
Small Bowl & Brush (for butter)

Ingredients

Filling

Olive Oil, as needed
2 slices of Streaky Bacon, diced
1 Shallot, finely diced
150g / 5.3oz Baby Chestnut or Button Mushrooms, sliced
2 tbsp / 30g Butter
2 tbsp Plain Flour
240ml / 1 cup Chicken Stock
60ml / 1/4 cup Double/Heavy Cream
1 tsp Dijon Mustard
20g / 1/4 cup Parmesan
200g / 7oz Cooked Chicken, diced into small cubes
Salt & Black Pepper, to taste

Sliders

5x Crusty Rolls (see notes)
3 tbsp / 45g Butter, melted
15g / 0.5oz Parmesan (the fresh dusty stuff works best)
1 tbsp very finely diced Fresh Parsley
1 large clove of Garlic, finely grated
6 slices of Swiss Cheese, or as needed to cover the sliders

Instructions

Filling

Add a drizzle of oil to a large pan over medium heat, then add the diced bacon. Gently fry until crispy with the fat rendered out, then remove and place to one side, leaving the excess oil/fat behind.
Top up with oil if needed, then add the shallot and fry for 2 minutes (just until it softens slightly). Add the mushrooms and fry until everything is soft and golden. Melt the butter, then stir in the flour to create a roux. Add the stock, whisking as you go to avoid lumps forming, then stir in the cream. Stir in the mustard and parmesan until it melts, then stir in the chicken and bacon.
Gently simmer for a 2-3 minutes to thicken, then check for seasoning and adjust if needed. If the sauce is already very thick, you might not need to reduce too much more (see video for reference on the best consistency).

Rolls

Preheat the oven to 180C/350F.
Halve the rolls down the centre, then use your fingers to press in the centre of each halve to create little 'cups' for the filling. Place them cup-side-up in the baking dish (they should fit nice and snug).
In a bowl, combine the butter, parsley, garlic and parmesan and brush the centre of the rolls. If the butter thickens up, just spread it as best you can (it'll melt in the oven).
Bake in the oven (without the filling) for around 12 minutes until they crisp and just start to tinge golden around the top.

Sliders

Spoon the filling into the rolls, then cover with Swiss cheese. Bake for a further 10 minutes until the cheese melts and the filling is bubbling.
Tuck in and enjoy!

Video

Notes

a) Rolls – For reference, the rolls I used were around 60g/2oz each, 4″ wide and 2″ deep. You’ll find crusty rolls in most supermarket bakeries. If yours are very firm and crusty, you might not need to pre-bake them for as long (just use your best judgment).

b) Make Ahead – These don’t reheat particularly well, but you could make these ahead of time:

Filling – just allow to completely cool then tightly store in the fridge until needed.
Garlic Butter – tightly cover in the fridge until needed. Microwave in very short burst until creamy (don’t go overboard because of the parmesan).

c) Cheese – The parmesan is a must, but you could swap out the Swiss if you’d like. I just love it because it’s mild, creamy, melty and pairs perfectly with the filling. I imagine Cheddar or Gruyere would work great (don’t use mozzarella, not enough flavour).

d) Calories – Per slider.

Nutrition

The post Cheesy Chicken and Mushroom Sliders appeared first on Don't Go Bacon My Heart.

Chicken, Bacon & Leek Orzo

Admin — 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

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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

Admin — 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

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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.