20 best spring recipes_ part 2 _ life and style _ the guardian

The breasts of smaller birds, such as pigeons, are perfect for grilling, as they are small enough to cook fairly quickly – ideal for barbecues, in fact. Simple chicken fingers recipe It is important also to make the distinction between wild wood pigeons and the more expensive reared, squab variety. Dipping sauce recipes for chicken fingers There is no official shooting season for wood pigeons, although they are probably at their most plentiful towards the end of the feathered-game season straight after Christmas. Recipe for chicken fingers fried However, they make particularly good eating in the spring and early summer, as their feed changes from the slightly bitter acorns and berries and so on, to the sweeter feed naturally provided by warmer months.

Chicken fingers for kids Squab pigeons are reared purely for eating and as they do not fly and scrap in the wild, the meat will usually be slightly more tender. Breading for chicken fingers Whatever you do, do not overcook any pigeon, as the naturally lean meat is not forgiving if exposed to too much or too prolonged a period of heat.

Remove the breasts from each bird with the wing bones attached, reserving the legs and carcass for a game stock. Best baked chicken fingers recipe Put the breasts in a shallow plastic container and scrunch up the fresh thyme over them, stalks and all. Baked chicken fingers healthy Add the garlic, season well with salt and pepper and add a small slug of olive oil and the grated zest of the lemon. Crispy chicken fingers baked With scrupulously clean hands, mix the whole lot up well. Southern fried chicken fingers Cover with a lid, or clingfilm, and refrigerate for a couple of hours, or overnight.

Take the pigeon out of the fridge at least 1 hour before cooking to allow the meat to return to room temperature. Chicken fingers fried Light the barbecue or heat a cast-iron griddle pan until very hot.

Boil the broad beans until tender – how long this takes will depend on the size of the beans. Crispy chicken fingers recipe fried When cooked, refresh in some iced water. What goes good with chicken fingers When thoroughly chilled, drain off the water and peel the grey skins to reveal the lovely, bright green inner bean. Shake and bake chicken fingers If the beans are beautifully fresh, young and tiny, there is no need to peel them, and even refreshing them in iced water might be considered heresy by some. What to eat with chicken fingers Put the peeled beans in a bowl with a flattish base and mash them roughly with a fork. Sides for chicken fingers Finely chop the anchovy fillets and the herbs. Best fried chicken fingers recipe Add to the beans with the chopped shallot, a trickle of olive oil and a generous squeeze of lemon juice. Kids chicken fingers Check the seasoning – the anchovies will probably have done the trick on the salinity front, but add a little more salt if required and some pepper.

Grill the pigeon breasts for just 2-3 minutes on each side – they should still be pink in the middle. Crispy oven chicken fingers Rest on a plate in a warm place with a little extra olive oil while you make the bruschetta. How to make chicken fingers from scratch Brush the sourdough slices with olive oil and grill. Recipe of chicken fingers Spread a little ricotta on each grilled piece of bread and pile up the broad-bean mixture on the cheese. Recipe for homemade chicken fingers Place a pigeon breast on top and serve with any oily, meaty juices from the resting plate. Recipes using chicken fingers Some crumbled parmesan or pecorino wouldn’t go amiss either.

Is there a more popular street food in Turkey than gözleme? They are as irresistible as a freshly cooked rumali roti in India, which, like gözleme, is cooked on an iron dome. How to make chicken fingers in oven These wafer-thin flatbreads are achieved by rolling each one out on a floured surface as thinly as possible. How to make crispy chicken fingers A filling is added to half of the disc, it is folded to form a crescent, then baked on the hot, slightly domed iron surface, brushed with butter and folded into a fan shape. How to deep fry chicken fingers Eating one straightaway is heavenly.

To make the flatbread dough, sift the flour into a large bowl and add the yeast, sugar and salt. Deep fried chicken fingers batter Make a well in the centre and add the water and olive oil. How to cook chicken fingers in oven Bring together into a rough dough. How to make breaded chicken fingers Knead on a floured work surface, or in a food mixer with a dough hook, for about 1 minutes until you have a soft, elastic dough. Chicken with fingers Place in a clean, lightly oiled bowl and cover with clingfilm. Chicken fingers pictures Leave to rise for 30-60 minutes until doubled in bulk.

When ready, punch the dough down and knead again until smooth, then divide into 4 equal pieces. How to bread chicken fingers Roll each one out on a floured surface until you have a thin sheet just 2mm thick and about 25cm in diameter. Homemade chicken fingers oven Spread a quarter of the filling on to half of each sheet of dough, then fold over into a semi-circle. Chicken breast fingers Brush one side of each gözleme with olive oil.

Heat a large non-stick frying pan or griddle. Homeade chicken fingers Cook each one for 2-3 minutes, then brush with olive oil, turn over and cook on the other side for another 2-3 minutes. How long to cook chicken fingers in oven Serve immediately, with butter melting over.

From Rick Stein: From Venice to Istanbul by Rick Stein (BBC Books, £25). Who invented chicken fingers Click here to buy a copy for £20 Blanche Vaughan’s vegetables ‘à la Grecque’ with chopped egg and herb sauce

Poaching vegetables ‘à la Grecque’ is a when a poaching liquor, made from wine, lemon, coriander seeds and other spices, is used to infuse the vegetables with a delicate and fragrant flavour. Golden chicken fingers This is a lovely dish to make when spring produce arrives, especially asparagus and baby leeks, which taste particularly good with the egg sauce. Chicken fingers recipe buttermilk For a more substantial meal, serve with poached chicken or some simply cooked fish. Chicken fingers recipe indian style Or for an easy and refreshing summer lunch, cook in advance and serve cold – once prepared, it will keep happily for 24 hours in the fridge.

To make the sauce, hard-boil the eggs for 12 minutes, then drain and run under cold water to cool before peeling. Chicken fingers recipe by shireen anwer Roughly chop the capers and put them in a bowl with the mustard, vinegar, parsley, basil and oil. Chicken fingers dip recipe Grate or finely chop the eggs and add to the bowl, mixing well to make a sauce. Chicken fingers recipe filipino style Season to taste.

Prepare the vegetables so they are all roughly the same size: slice the leeks and carrots lengthways in half and the celery into similar lengths; break the cauliflower into florets.

Put all the ingredients for the poaching liquor into a large pan and add a litre of water and a teaspoon of salt. Chicken strips recipe uk Bring to the boil then add the leeks. Chicken strips marinade recipe After a minute add the other vegetables and gently simmer for 3 minutes, or until the vegetables feel tender but still have a little bite. Chicken tenders recipe nz Remove with a slotted spoon and transfer to a serving dish. 4 fingers chicken wings recipe Pour over a spoonful of the poaching liquid, season and dress with a little olive oil.

Add another spoonful of the poaching liquid to the egg sauce and stir to loosen it slightly. Baked chicken strips calories Serve the warm vegetables with the sauce spooned over the top.

From Egg by Blanche Vaughan (Weidenfeld & Nicolson, £22). Juicy baked chicken tenders Click here to buy a copy for £15 Simon Hopkinson and Matthew Harris’s asparagus with morels and poached eggs