Soaking the chicken in buttermilk tenderises the meat and helps the crispy coating stick. A great DIY takeaway to make at home on the weekend.
This recipe for banana breakfast muffins is so delicious that they feel like a treat, but they’re each under 200 calories. Make a batch now and you’ll have breakfast all week.
Kale is so 2015. This year it’s all about brussels, especially raw, shredded and deep-fried. Try them in this twist on a classic waldorf
These sweetcorn and jalapeño scones are really easy to make and ready in just 30 minutes. We love them slathered in butter as a snack, or on the side of a bowl of steaming soup.
The best steak supper for two. Dispense with fries and try a quick homemade chive-buttermilk dressing with a healthy romaine lettuce and radish salad.
Buttermilk fried turkey is a great alternative to chicken. The buttermilk makes the batter really light and crisp
Hush puppies are little American savoury doughnuts in a polenta batter. A classic side dish for seafood, they are also great for parties. These vegetarian kale ones are eaten with an aioli dip.
Making your own scones is so easy with this quick and simple recipe. Make a batch to share with family and friends at the weekend. Jam first or cream is up to you.
We love cornbread, and with this recipe for mini herb, green olive & buttermilk cornbreads we’ve made it even better. They’re really easy to make, are ready in under an hour but look really impressive.
This kale waldorf salad with buttermilk dressing is a clever update on a classic and with a good amount of crunch and tangy dressing, it makes for a really useful side dish.
A new way with squid. Fried in crunchy breadcrumbs and served with lots of Korean spices, as well as kimchi, the traditional fermented vegetable side dish. Makes the best show-off dinner-party starter.
These American-style buttermilk pancakes are the fluffiest you’ll ever taste. Topped with caramelised banana and Brazil nuts what more could you want?
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listen to the cookery team talk about the wonders of milk
olive magazine podcast ep17 – Symmetry Breakfast, Helsinki and milk