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Fresh Plate Daily, 20A Brougham Place, Edinburgh (2026)

20/05/2025

Apricot Orange Horseradish Air Fryer Chicken Thighs with Rainbow Confetti Salad

This delightful dish is a modern twist on traditional flavors, combining the sweet tang of apricot and orange with the spicy kick of horseradish. Air frying offers a healthier alternative to frying, resulting in juicy chicken thighs with a crispy exterior. The colorful rainbow confetti salad adds vibrant freshness and crunch, making it a perfect complement to the rich flavors of the chicken. This recipe is ideal for weeknight dinners or impressing guests with minimal effort!

Chicken Thighs:
- 4 bone-in chicken thighs
- 1/2 cup apricot preserves
- 1/4 cup fresh orange juice
- 2 tablespoons prepared horseradish
- Salt and pepper to taste

Rainbow Confetti Salad:
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/2 cup diced cucumber
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste

Directions: Preheat the air fryer to 400°F (200°C). In a bowl, mix apricot preserves, orange juice, horseradish, salt, and pepper. Coat chicken thighs in this mixture. Place in the air fryer basket and cook for 25-30 minutes, turning halfway, until the internal temperature reaches 165°F (74°C). For the salad, toss all ingredients in a bowl and drizzle with olive oil and vinegar. Serve the chicken thighs with the colorful salad.

Prep Time: 15 minutes
Kcal: 450 per serving

20/05/2025

Delicious and Easy Pan Fried Boneless Chicken Thighs

This recipe for pan-fried boneless chicken thighs is a simple yet flavorful dish that has roots in comfort food traditions across various cultures. Boneless chicken thighs are favored for their juiciness and rich flavor, making them perfect for quick weeknight dinners or casual gatherings. This dish captures the essence of home cooking, showcasing how a few basic ingredients can come together to create a satisfying meal that appeals to all palates.

Chicken thighs - 1.5 pounds
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Garlic powder - 1 teaspoon
Paprika - 1 teaspoon
Olive oil - 2 tablespoons
Fresh parsley (optional) - for garnish

Directions:
1. Start by patting the chicken thighs dry and seasoning both sides with salt, pepper, garlic powder, and paprika.
2. Heat olive oil in a large skillet over medium-high heat.
3. Once hot, add the seasoned chicken thighs in a single layer and cook for 6-7 minutes until golden brown.
4. Flip and cook the other side for another 6-7 minutes, or until fully cooked through.
5. Garnish with fresh parsley if desired and serve warm.

Prep Time: 10 minutes
Kcal: 320

20/05/2025

Brown Sugar Rhubarb Cookies

Rhubarb has a rich history in baking, often paired with sweet flavors to balance its tartness. Originating in ancient China, rhubarb became popular in the West during the 19th century, especially in desserts. These Brown Sugar Rhubarb Cookies merge the unique tang of rhubarb with the deep, caramel notes of brown sugar, creating a delightful treat that embodies both nostalgia and innovation. Perfect with a cup of tea, these cookies are a great way to celebrate the spring harvest.

1 cup unsalted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped rhubarb

Directions: Preheat your oven to 350°F (175°C). In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture. Fold in chopped rhubarb. Drop spoonfuls onto a baking sheet and bake for 10-12 minutes or until edges are lightly browned.

Prep Time: 20 minutes
Kcal: Approximately 120 per cookie

20/05/2025

Quick Cucumber Kimchi

Originating from Korea, kimchi is a beloved staple of Korean cuisine, traditionally made with fermented vegetables. Among the many variations, cucumber kimchi (oi sobagi) is a refreshing twist that’s quick to prepare and perfect for those who crave that tangy, spicy flavor without lengthy fermentation. This vibrant dish has become popular not only in Korea but around the globe, offering a healthy and zesty side that pairs well with any meal.

1. 4 medium cucumbers, halved lengthwise and sliced
2. 1 tablespoon sea salt
3. 3 cloves garlic, minced
4. 1 teaspoon ginger, grated
5. 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
6. 1 tablespoon Korean red pepper flakes (gochugaru)
7. 1 teaspoon sugar
8. 1 stalk green onion, chopped

Directions: Sprinkle salt over cucumber slices and let sit for 30 minutes. Rinse and drain cucumbers. In a mixing bowl, combine garlic, ginger, fish sauce, red pepper flakes, and sugar. Add cucumbers and green onion, mixing until well coated. Store in a jar in the fridge for at least an hour before serving.

Prep Time: 10 minutes + 30 minutes resting
Kcal: Approximately 40 per serving

20/05/2025

Bombay Potatoes

Originating from the vibrant streets of Mumbai, Bombay Potatoes (or "Bombay Aloo") is a beloved Indian dish that highlights the essence of spiced potatoes. This recipe showcases the perfect blend of spices and aromas, bringing warmth and comfort to any meal. Often served as a side dish, it pairs beautifully with naan or rice, making it a staple in both home kitchens and Indian restaurants alike.

500g baby potatoes
2 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder
1-2 green chilies, chopped
Salt to taste
Fresh coriander for garnish

Directions:
1. Boil the baby potatoes until tender, about 15 minutes. Drain and let cool.
2. In a skillet, heat the vegetable oil over medium heat. Add mustard seeds and cumin seeds, cooking until they start to splutter.
3. Add turmeric powder, garam masala, coriander powder, and chopped green chilies. Stir for a minute.
4. Cut the potatoes in half and add them to the skillet. Mix well to coat the potatoes with spices. Cook for 5-7 minutes.
5. Season with salt, garnish with fresh coriander, and serve hot.

Prep Time: 10 minutes
Kcal: 250

20/05/2025

Eggs Mimosa with Artichoke Tapenade

Originating from French cuisine, the classic Eggs Mimosa combines hard-boiled eggs and rich flavors, making it a delightful appetizer or light meal. When paired with a zesty artichoke tapenade, the dish transforms into a sophisticated delicacy, perfect for gatherings or special occasions. Its name comes from the yellow, fluffy yolk resembling the vibrant flowers of the mimosa tree, offering both visual appeal and a burst of flavor that brings both tradition and innovation to the table.

6 large eggs
1 cup artichoke hearts, chopped
1/4 cup Kalamata olives, pitted and chopped
2 tablespoons capers, rinsed and chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons lemon juice
3 tablespoons olive oil
Salt and pepper to taste

Directions:
1. Hard-boil the eggs. Once cooked, let them cool, peel, and slice in half lengthwise.
2. In a bowl, combine chopped artichoke hearts, olives, capers, parsley, lemon juice, and olive oil. Season with salt and pepper.
3. Remove yolks from the egg halves and mix with artichoke tapenade.
4. Spoon the mixture back into the egg whites. Serve chilled.

Prep Time: 20 minutes
Kcal: Approximately 150 per serving

20/05/2025

Simple Sautéed Celeriac (Celery Root)

Celeriac, also known as celery root, has been a staple in European kitchens for centuries. This versatile root vegetable has a mild, earthy flavor that can elevate a variety of dishes. It is particularly favored in French cooking, often featured in soups and purées. Sautéing celeriac highlights its natural sweetness and enhances its nutty taste, making it a delightful side dish or a base for other ingredients.

1 large celeriac (about 1 pound), peeled and diced
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper to taste
2 cloves garlic, minced
Fresh herbs (like thyme or parsley) for garnish

Directions: Heat olive oil and butter in a large skillet over medium heat. Add the diced celeriac and sauté for about 10-15 minutes, stirring occasionally until it is golden and tender. Season with salt, pepper, and garlic, cooking for an additional 2-3 minutes until fragrant. Garnish with fresh herbs before serving.

Prep Time: 10 minutes
Kcal: 160 per serving

20/05/2025

Cream of Celery Soup Recipe

Cream of celery soup has been warming hearts since the early 20th century, often appearing in American kitchens as a comforting and simple dish. It's a testament to the resourcefulness of home cooks who elevated humble ingredients into warm, nourishing meals. This soup not only highlights the delicate flavor of celery, but also showcases the versatility and simplicity that makes it a staple in many households. Enjoy it as an appetizer or a creamy comfort food on a chilly day.

4 cups celery, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
2 cups heavy cream
1 tablespoon olive oil
Salt and pepper to taste

Directions: In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Stir in chopped celery and cook for 5 minutes. Pour in vegetable broth, bring to a boil, then simmer for 20 minutes. Blend the mixture until smooth, return to the pot, and stir in the cream. Season with salt and pepper. Heat through and serve warm.

Prep Time: 10 minutes
Kcal: Approximately 320 per serving

20/05/2025

Quick Jamaican Rice and Peas (with Canned Beans)

Rice and peas are a staple dish in Jamaican cuisine, deeply rooted in the island's history. Originally utilizing pigeon peas, the dish evolved to include kidney beans, which became a popular alternative due to their availability. It’s traditionally served with a variety of meats and is known for its rich flavors, thanks to the coconut milk, fresh herbs, and spices that make each bite a taste of the Caribbean.

2 cups long-grain rice
1 can (15 oz) kidney beans, drained and rinsed
1 can (13.5 oz) coconut milk
2 cups water
2 stalks green onions, chopped
2 cloves garlic, minced
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

Directions: In a large pot, combine the kidney beans, coconut milk, water, green onions, garlic, thyme, salt, and pepper. Bring to a boil, then add the rice. Stir, cover, and reduce heat to low. Cook for about 20 minutes or until rice is tender and water is absorbed. Fluff with a fork before serving.

Prep Time: 10 minutes
Kcal: 320 per serving

20/05/2025

Creamy Cucumber Soup

Originating from Eastern European cuisine, creamy cucumber soup is a refreshing dish that highlights the fresh, crisp flavor of cucumbers. Traditionally served cold, this soup is perfect for hot summer days and brings a lightness to any meal. Its creamy texture and vibrant taste make it an appealing option for both casual gatherings and elegant dinner parties. This delightful recipe combines the essence of cucumbers with a hint of dill, creating a dish that is not only delicious but also healthful.

2 large cucumbers, peeled and diced
1 cup plain Greek yogurt
1 cup vegetable broth
1 clove garlic, minced
1 tablespoon fresh dill, chopped
2 tablespoons olive oil
Salt and pepper to taste
Juice of 1 lemon

Directions: In a blender, combine cucumbers, yogurt, vegetable broth, garlic, dill, and olive oil. Blend until smooth. Season with salt, pepper, and lemon juice to taste. Chill in the refrigerator for at least 1 hour before serving. Garnish with extra dill if desired.

Prep Time: 15 minutes
Kcal: Approximately 150 per serving

20/05/2025

Crispy Rhubarb Lemon Chicken Bake

This delightful dish brings together the tartness of rhubarb and the zesty brightness of lemon, creating a unique flavor profile for a comforting meal. Originating from traditional British recipes that showcase seasonal produce, this Crispy Rhubarb Lemon Chicken Bake embodies the spirit of using fresh ingredients to elevate simple dishes. Rhubarb, often used in pies and desserts, takes a savory turn in this recipe, lending its acidity to beautifully balance the richness of baked chicken, while also enhancing the overall culinary experience.

1. 4 chicken breasts
2. 1 cup rhubarb, chopped
3. 1 lemon, zested and juiced
4. 3 tablespoons olive oil
5. 1 teaspoon garlic powder
6. 1 teaspoon salt
7. 1/2 teaspoon black pepper
8. 1 tablespoon fresh thyme, chopped
9. 1/2 cup breadcrumbs
10. 1/4 cup grated Parmesan cheese

Directions: Preheat the oven to 400°F (200°C). In a bowl, mix rhubarb, lemon zest, lemon juice, olive oil, garlic powder, salt, and pepper. Place chicken breasts in a baking dish and top with the rhubarb mixture. In another bowl, combine breadcrumbs and Parmesan cheese; sprinkle over the chicken. Bake for 25-30 minutes until chicken is cooked through and crispy on top.

Prep Time: 15 minutes
Kcal: 350

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