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Dense, nicely spiced cake is packed with bits of apple and walnuts

I sometimes wonder if the club sandwich was invented after Thanksgiving. When someone somewhere had leftover meat from a plump roast chicken or turkey sitting in their fridge and found a tasty way . . .

If you want infuse the flavour of your favourite ale into pork loin chops, get ready to brine. That technique will deliciously do that; while at the same time make those often lean pork chops . . .

To make it, thick slices of asparagus were quickly sizzled in hot oil, then flavoured with garlic, ginger and citrus/soy-flavoured ponzu sauce. Like the roasted fish, the stir-fry was not an overly complex creation, but when spooned over the flaky, healthy-fat-rich fish, the two tastes swam brilliantly together. You could simply serve the fish with steamed rice, or be more adventurous and serve it with my second recipe, curried fried rice, made by frying cold, cooked rice with curry powder, vegetables and mushrooms until piping hot and golden in colour. As noted in a past column on fried ...

Boneless, skinless chicken breasts are pounded, stuffed with smoky ham and tangy cheese, coated in breadcrumbs and cooked until golden on the outside and molten in the middle. ERIC AKIS PHOTOS Step 1: Set chicken breast, smooth-side down, on a cutting board. Cut a deep horizontal slit through thickest portion of the breast. Spread chicken open where you cut it. Step 2: Cover chicken with a double layer of plastic wrap. Now use a kitchen hammer to pound it until about 1/4-inch thick. Step 3: Season chicken with salt and pepper. Set some ham and cheese in the centre of the breast. Step 4: T...