I have my lovely friend Tony to thank for this. He was on his way to cook for a crowd a few weeks ago, and came clutching a copy of this recipe from the excellent Three Good Things by Hugh Fearnley-Whittingstall, a book that is full of very short, and so far, very good, recipes (the publisher’s website suggests it is out of print, so if you can find a copy buy it!). When I was cooking for eight a few weeks later, I copied his idea, tweaking the recipe slightly to make it even shorter and more effortless (no jointing chickens in 30°C for me…).
Reader, it’s brilliant. It only has six ingredients, takes about an hour and, if you sear the chicken, as I do, in the roasting tin, or in any ovenproof pan that can hold all the chicken, it is also one-pot. Serve it with something to soak up all the lovely juices, like rice or new potatoes. Oh, and it’s really easy to double so make extra, so you can have it all over again for lunch the next day. Thanks Tony.
The fashionista’s greatest joy, it always seems to me, is an outfit that can be up- and downgraded; ‘for day and night’, I think is the phrase. I have never understood this concept with clothes (do people really change at the end of the day, after work, to go out in the evening, unless there’s a dress code?) but I do see its value in food.
A couple of years ago, I wrote a few posts about the recipes that were on repeat all summer long, the things that I just kept coming back to. This year, thanks to weeks of glorious sunshine, I already have several contenders (I wrote about one, the no-churn ice cream, last month), so I thought I’d make another list of perfect summer staples. Continue reading
Do you like ice cream? If so this is going to change your life. I’ve only known about it for a month or so and it has already changed mine.
If there was anyone I’d be happy to share my kitchen with, I think it would be Rachel Roddy. Since my kitchen is tiny, with barely room for one person, let alone two, this would be quite a step.
But Roddy seems to be someone who is completely happy to work in a small, spartan space, with no swanky kit or islands, someone who likes simple and short recipes and someone who really doesn’t expect you to have half of Borough Market and several days to hand in order to make some lovely food. Her two books are full of things I want to cook and places I want to visit. Continue reading
I didn’t think I’d get the chance to post this any time soon, since summer seemed to have arrived and cooking anything more than one’s own skin felt like far too much faff. But then the floods replaced the sunshine and, you know what, this is a perfect not-quite-hot-not-quite-cold one-pot dinner for such inbetween weather. Continue reading
I first wrote about granola here in 2010, and for the last eight years this is the only one I have made. It remains delicious, simple and quick, all essential qualities for any recipe.
However, in recent months, thanks to a certain reluctance to eat quite so much butter I have been tempted by a new granola, which uses olive oil instead of butter and doesn’t even need a saucepan. It comes from the brilliant Salt, Fat, Acid, Heat, by Samin Nosrat, a book which I have only dipped into a little so far but, if this is anything to go by, I will be returning to it. Continue reading