Crunchy crispy chicken goujons
Preheat the oven to 200˚C/180˚C fan/gas mark 6. In a large bowl, whisk together 2 eggs and 250ml buttermilk. Slice 8 chicken fillets into goujons, add to the egg mixture and toss to coat. Set aside. In the bowl of a food processor, whizz 350g cheese and onion crisps into fine crumbs. Pour into a shallow bowl. Line two large baking trays with parchment paper. Working one piece at a time, remove the chicken from the egg mixture, shaking off any excess. Dredge in the crisps, pressing them on to coat, then place the coated chicken on the prepared baking tray. Repeat with the remaining chicken pieces. Bake for 20-25 minutes, rotating the trays halfway through. Serve with your favourite dipping sauce, or slice and serve in wraps or baguettes.
Cheese and onion mashed potatoes
Peel 1kg potatoes and chop into even chunks. Place in a pan and add just enough water to cover. Bring to a boil over a high heat, then cover and simmer for 20 minutes. Drain well and allow to steam dry in the hot pan for 30-40 seconds, then transfer to a large bowl. Add a large knob of butter to the same pan and cook 5 finely sliced spring onions for two minutes. Add 80ml cream and warm through. Return the potatoes to the pan and and mash well. Season well with salt and pepper, then stir in 120g grated Cheddar and 200g crushed cheese and onion crisps.
Preheat the grill to a high heat. Heat 1 tbsp olive oil in an ovenproof pan over a medium heat. Add 1 thinly sliced onion and cook for 5-6 minutes until soft, stirring occasionally. Meanwhile, whisk 8 large eggs in a bowl until combined. Add 60g grated aged Irish Cheddar or other hard cheese, 140g cheese and onion crisps and some salt and pepper. Stir together, breaking up the crisps slightly until combined. Pour the egg mixture into the pan and cook for about two minutes until the bottom begins to set. Sprinkle the top of the omelet with another 50g grated Cheddar. Place under the grill until the tortilla is puffed and just set in the centre. Allow to cool slightly, then transfer to a plate. Slice and serve.
Cheese and onion rings
Preheat the oven to 200˚C/180˚C fan/gas mark 6. In a large bowl, combine 4 tbsp plain flour, ½ tsp salt, ¼ tsp black pepper and ¼ tsp cayenne pepper. In a separate bowl, combine 250ml plain yoghurt, 2 eggs and 90g plain flour. Whisk together to form a smooth batter. In a third bowl, crush 200g cheese and onion crisps. Peel 2 large onions and slice into 1cm-thick rings. Drizzle two large baking trays with 3 tbsp vegetable oil per tray and place in the hot oven for 8-10 minutes or until the oil just begins to smoke. Toss the onion rings in the flour mixture, then dip each one into the batter, allowing excess to drip off. Coat the rings in the crushed crisps, pressing them on to coat thoroughly. Place the rings on the hot baking trays and bake for 8 minutes. Flip the rings over and return to the oven for another 8 minutes, swapping and rotating the trays. Sprinkle the rings with salt and serve with your favourite dipping sauce.
Cheesy broccoli bake with crispy crumb topping
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Bring a large pan of salted water to a boil over a high heat and cook 300g penne pasta according to package instructions, adding 250g broccoli for the final 3-4 minutes. Drain well. Melt 30g butter in a saucepan over a medium-high heat. Add 30g plain flour and cook for one minute, stirring constantly. Gradually add 300ml milk, stirring well. Bring to the boil, stirring, then simmer for two minutes. Stir in 1 tbsp wholegrain mustard, 80g grated Cheddar and some salt and pepper. Stir the pasta and broccoli into the sauce along with 150g cooked cubed ham, if desired. Transfer the mixture to an ovenproof dish. Sprinkle over another 40g grated Cheddar, then top with 120g crushed cheese and onion crisps. Bake for around 25 minutes until the top is golden and the edges are bubbling.