Every time I’ve made these fries, it’s been a total hit: they have just the right amount of outer-crunchiness vs inner-softness. It’s definitely a bit more work than throwing some frozen fries in the oven but one thing is for sure: once you go down the path of making fries like this, you won’t be able to go back!

Everything about the pork wellington feels off — the steps are fairly straightforward, ingredients list is simple (and much cheaper than the mighty beef wellington!) and it’s still a crowd-pleaser.

Made using leftover lobster shells, this soup is rich, creamy and might taste more like lobster than lobster. The best part is that lobster shells are very affordable and most of the effort involved in this recipe is sitting around a simmering pan.