PAN FRIED COOKIE RECIPES

Steps:

• Heat oven to 400°F. Line half of 15x10x1-inch rimmed sheet pan with heavy-duty foil, creating a rimmed foil barrier in the middle half of the pan; spray foil with cooking spray.
• In small bowl, mix 2 tablespoons of the softened butter and the honey. Set aside.
• In another small bowl, mix bread crumbs, salt, pepper and paprika. Coat chicken pieces with bread crumb mixture. Place chicken, skin sides down, in foil half of pan. In small microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 10 to 15 seconds or until melted. Pour melted butter around chicken pieces.
• Bake 20 to 23 minutes or until chicken starts to brown. Turn chicken over, and add biscuits to other side of pan. Bake 17 to 20 minutes or until biscuits are golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with biscuits and honey butter.

Steps:

• Heat the oven to 220°C/200°C fan/ gas 7. Bring a large pan of salted water to the boil. Reduce the heat to a simmer, then cook the potatoes for 10-12 minutes or until the point of a sharp knife slips in easily. Drain well.
• Meanwhile, make the guacamole: boil the peas for 2 minutes in a pan of salted water. Drain the peas and whizz with the remaining guacamole ingredients – you can do this in a mini blender or in a bowl using a stick blender. Add a little water if you need to loosen the mixture, then season well and set aside.
• Put the cooked potatoes in a casserole or roasting tin. Crush gently with the back of a spoon, then drizzle over the olive oil, crumble over the feta and sprinkle with half the sumac. Roast for 10 minutes, then remove the casserole/tin from the oven and set the salmon on top. Sprinkle with the remaining sumac and return the dish/tin to the oven for 10-12 minutes more, or until the fish is just cooked.
• Serve with the pea guacamole and lemon wedges, sprinkled with lemon zest and extra mint leaves.