5 Trending Recipes From With Love, Meghan: Season 2

When season one of Netflix’s With Love, Meghan dropped, many of Meghan Markle’s recipes from the show quickly went viral – from the skillet spaghetti to the focaccia. So which dishes will everyone be trying from the recently dropped second series? From Meghan’s homemade crisps to Tan France’s French toast, here are the recipes from With Love, Meghan season two worth making.

The Best Recipes From With Love, Meghan Season 2

Salt & Vinegar Crisps

When the Duchess of Sussex welcomes Clare Smyth – the chef-founder of Core in Notting Hill, who cooked for Meghan’s wedding – into her home, she greets her with a welcome snack of homemade crisps. Sure, you can pick up a packet of Kettle Chips in your local corner shop, but committing to making your own is sure to impress your next dinner party guests (if you’ve got a bit of time to spare…).

Equipment needed:

• Mandolin
• Kitchen towels
• Dutch oven or heavy-bottomed pot
• Candy thermometer
• Mixing bowl
• Tongs or spider
• Paper towels 

Ingredients:

• 2-4 russet potatoes, skin on
• 1 teaspoon kosher salt or crushed flaky sea salt
• 1 teaspoon flaky sea salt
• 1 tablespoon white wine vinegar powder, held in a small tea strainer for even coating
• 1 quart avocado oil, for frying
• Optional: 1 sprig rosemary, for garnishing
• Optional: 4 sprigs thyme, for garnishing

Method:

1. Slice potatoes on a mandolin to 1/16-inch thickness.
2. Hold in cold/ice water for 30 minutes for starches to release
3. Rinse potatoes and pat dry on kitchen towels, and allow to air dry for about 5 minutes.
4. Heat oil in a Dutch oven over medium heat until approximately 325 degrees Fahrenheit.
5. Fry potatoes one single layer at a time, about 12-16 slices, to not overcrowd the pot and allow for even frying. Fry potatoes for about 2-3 minutes per batch.
6. Remove chips with a spider. Place on a plate lined with paper towels to collect excess oil. Leave about 20-30 seconds.
7. Move chips into a large bowl. Moving quickly, as the flavors distribute more evenly the warmer the chips are, sprinkle with salt, vinegar powder and, if using, the leaves from the sprigs of thyme or rosemary. Gently toss to evenly distribute.
8. Repeat until all potatoes are fried.
9. Finish with additional flaky sea salt. Serve.

Thumbprint Cookies

Meghan’s raspberry preserves went viral when they dropped on her lifestyle brand website, As Ever. Here, she incorporates the jam into her signature thumbprint cookies – the same ones she made during an appearance on The Drew Barrymore Show a few months ago.

Equipment needed:

• Parchment
• Baking sheet
• Wooden spoon
• Electric mixer
• Large mixing bowl
• Medium mixing bowl
• Small cookie scoop (about 1/2 ounce)
• Measuring spoons
• Small spoons

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• Zest of 1/2 lemon
• 1 1/4 cups all-purpose flour
• Pinch of salt
• Raspberry preserves or preserve of choice
• Optional: extra granulated sugar for coating 

Method:

1. Preheat the oven to 325 degrees Fahrenheit.
2. Prepare a cookie sheet and line with parchment paper. Set aside.
3. In a large bowl, cream together the butter and both sugars using an electric mixer. Alternatively, this can be mixed by hand using a wooden spoon with a little elbow grease.
4. Add the egg yolk and vanilla, and mix until combined.
5. Add the flour and salt, and continue to mix until the dough forms.
6. Scoop the dough with a small cookie scoop, about a 1/2-ounce OR 2 teaspoons in size.
7. Roll the dough into a small ball and toss in granulated sugar, if using.
8. Using your thumb, press in the center to make a small well. Repeat this process until you have all your cookies on your sheet tray.
9. Fill each cookie with about a 1/2 teaspoon of preserve of your choice.
10. Bake the cookies for about 7-10 minutes, or until lightly golden brown.
11. Allow to cool completely and enjoy!

Jenna Peffley / Netflix © 2025

Roast Chicken

Long-time Meghan fans will know roast chicken is one of her favourite dishes to cook. However, in the episode with food writer Samin Nosrat, Meghan tells a story about a cooking mishap she had on the night Prince Harry asked her to marry him. 

‘I roasted a chicken the night my husband proposed to me,’ she tells Samin. ‘I was still having a lot of challenges with the conversion of Celsius and Fahrenheit. I made a horrible chicken that night. I mean, truly, truly terrible. So the point is, you can make a terrible chicken, and someone is still going to appreciate the thought.’

Provided you get the oven temperature right, this version is a great addition to any roast, made with plenty of herbs and vegetables.

Equipment needed:

• Large braiser
• Twine
• Knives
• Cutting board
• Aluminum foil
• Probe thermometer 

Ingredients:

• 1 5-to 6-pound roasting chicken
• 4-6 carrots, halved and cut into 2-inch pieces
• 1 yellow onion, peeled and quartered
• 6-8 stalks celery, cut into 2-inch pieces
• 1/2 bunch thyme
• 3 bulbs garlic, halved, divided
• Olive oil, as needed
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Few sprigs fresh sage leaves
• Few sprigs rosemary
• 2 fresh or dry bay leaves, divided
• 1/2 lemon
• 4-6 tablespoons unsalted butter, softened, to taste

Method:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Pat the outside of the chicken dry.
3. Allow chicken to temper on the counter while you prepare your vegetables.
4. Arrange the vegetables in the bottom of the braiser and drizzle with olive oil, season with salt, and toss to coat. Nestle two bulbs of garlic in with the vegetables along with the thyme sprigs.
5. Pat dry chicken again with a paper towel. Drizzle the chicken with olive oil and liberally season the cavity and the outside of the chicken with salt and pepper.
6. Stuff the cavity with 1 halved bulb of garlic, fresh sage, rosemary, fresh bay leaf, and 1/2 of a lemon.
7. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
8. Breast-side up, gently work to release the skin from the meat of the bird.
9. Spread the butter between the skin and the meat and all over the exterior of the bird.
10. Tuck the last bay leaf under the skin of the bird.
11. Place seasoned and tied chicken on top of the vegetables breast-side up.
12. Roast the chicken for 60-90 minutes, legs toward the back of the oven, until the internal temperature is 165 degrees Fahrenheit, or until the juices run clear when you cut between a leg and thigh.
13. Allow chicken to rest for 15-20 minutes before carving and serving.
14. Enjoy!

Meghan Markle and Samin Nosrat (Courtesy of Netflix)

Apple Butter Tartine

Also in this episode with Samin, Meghan shows us how to make the apple butter toast recipe she’s been enjoying for years.

Equipment needed:

• Cutting board
• Knife
• Toaster
• Microplane

Ingredients:

• 1 slice toasted sourdough bread
• Ricotta or mascarpone cheese, amount to taste
• Meyer lemon
• Apple butter, amount to taste
• Thinly sliced apple, amount to taste
• Extra-virgin olive oil, to taste
• Sliced almonds, to taste
• Flaky sea salt, to taste

Method:

1. Spread the toasted sourdough with a layer of cheese and top with Meyer lemon zest.
2. Spoon on and spread the apple butter.
3. Top with sliced apples and a drizzle of olive oil.
4. Sprinkle with sliced almonds and finish with flaky sea salt. 
5. Enjoy!

Coconut French Toast

In episode three, Meghan is joined in the kitchen by Queer Eye’s Tan France. After spilling some secrets about her relationship with Harry – he told Meghan he loved her first, and she fell in love with him while camping in Botswana – Tan shows Meghan his signature French toast recipe. Made with cinnamon and grated coconut, and topped with fresh fruit and maple syrup, this is the perfect weekend treat.

Equipment needed:

• 2 shallow bowls for dipping
• Whisk
• Non-stick pan
• Spatula 

Ingredients:

• 1 loaf milk bread, sliced (Texas toast works well too)
• 3 large eggs
• 1 cup half-and-half
• Splash whole milk
• 1-2 teaspoons powdered sugar, plus more for serving
• Ground cinnamon, to taste
• Grated coconut
• Salted butter, plus more for serving
• Fresh fruit, for serving
• Maple syrup, for serving
• Optional: flower sprinkles, for serving 

Method:

1. In a shallow bowl, whisk together eggs, half-and-half, whole milk, cinnamon, and powdered sugar.
2. Put the coconut in another shallow bowl.
3. Meanwhile, place a non-stick pan over medium heat. Melt enough butter to coat the pan.
4. Toast each slice of bread for 1 minute or so to get the exterior a little crispy before adding to the custard mix.
5. Dip each bread slice in egg mixture and poke with a fork to allow the mix to get further into each slice, making sure to coat both sides.  
6. Dip each slice into the shredded coconut, making sure to coat both sides.
7. Place dipped bread into a hot pan with more butter and cook for about 4 minutes, flip, and continue to cook for another 4 minutes on the other side.
8. Repeat for the rest of the bread, adding more butter as needed.
9. Garnish with fresh fruit, butter, powdered sugar, maple syrup, and flower sprinkles if desired. 

All recipes were taken from Tudum and featured on With Love, Meghan season 2, available to stream now on Netflix