The other night I went to the Yeovil Literary festival to hear Jason Goodwin talk about the colourful life of his mother, Jocasta Innes. He was engaging to the extent that I ended up buying his book over his mother’s. Perhaps I couldn’t being myself to buy the book of someone who left her …
My aim was to have roast chicken, then with brown rice leftover, I thought an Asian influence may be a good idea. It is very tasty and an alternative for a Sunday lunch as there is very little effort involved and just as much enjoyment, or more perhaps as there is little washing up (my …
If I told my son I was giving him tomato curry, he wouldn’t eat it, chicken he would. If I told my daughter I was giving her chicken curry she may be reluctant as she considers vegetarianism now and then, but she eats so many tomatoes I almost expect her to turn into one! So, …
Feta cheese, sundried tomatoes, lemons, basil and garlic as well as of course olives, are all associated with Greece, but then maybe it is the feta that has made me call this Greek as opposed to Italian, Spanish or another of our European neighbours. This is a speedy supper or lunch and is so delicious …
I promise this is really exciting, though it may not look it. It is homemade chicken marmite. It can be used like a stock cube but tastes a zillion times better, less salty, more natural with proper chicken flavour. I buy whole free range or organic chickens and portion them, putting the carcasses in …
Having been to Matt’s Kitchen with friends, we were all raving about his ‘spiced chicken’. One friend even asked me how to cook it (lovely to have a friend with such faith, even if misplaced). Wanting to repeat this without a forty five minute drive to Bruton, I think I came pretty close. It …
The photograph does not do this justice so please trust me in saying that it is very good, and this is the dish I will cook again and again. I think perhaps the addition of mace is what made it so good.
In the words of Granny Dot:
‘A chicken, pheasant or rabbit; 4 rashers …
What makes this dish special is the saffron. Bacon is always a bonus and because I had very thinly sliced pancetta in the fridge, the combination of it with the rice was light and perfect. So if you can get some very fine pancetta or something similar, it is worth the texture difference. Streaky bacon …
This week we have eaten really well from the recipes I have chosen from Granny Dot’s ‘My Own Cookery Book’ (1920 ish). This is very simple and you may well have the ingredients in your larder/cupboard.
‘The legs of a chicken; 1 teaspoonful of French mustard; 1 saltspoonfuul of English mustard; 1 dessertspoonful of chutney; …
‘Now a rissole may be a most delicate preparation made with chicken and cream and truffle – a dish for a king; but of whatever material you make it, it must be creamy inside and crisp outside.’
(Learning to Cook, 1915, Mrs C.S. Peel)
Having made pulled roast pork on Saturday so that it falls apart, and …
