Patience is a Virtue

Risotto doesn’t take long to make, but it’s not a no-effort meal. It does require something from you. It needs nursing, watching over and gentle encouragement. But this loving care rewards you ten-fold. The homely, satisfying plate of food you…

Mediterranean-Influenced Chicken and a Seasonal Gem

We had my favourite for dinner today – roast chicken – but I fancied something different to my usual full roast chicken dinner or roast chicken with salad. As it’s been a lovely, warm, day today I thought I’d go…

Cold Outside, Hot Inside!

As you probably know by now, I love my creature comforts. When it’s cold and drizzly I want to come home to a warm house, a hot bath, soft blankets and comfort food. And today was one of those days.

As the weather has turned rather autumnal so has my cooking. Gone are the light fish dishes and long forgotten are the salads. As suddenly as the turning of the weather I’m craving pies, roast dinners and mashed potato. The chicken legs in the fridge were destined for one thing and one thing only today; stew.

I wanted a particularly comforting and warming stew so I opted for sweetness provided by spring carrots, sweet potato and Madeira and, to balance this out, I thought I’d add a little heat in the form of dried chilli flakes, thyme and lots of black pepper. Except I added more than ‘a little heat’. I didn’t measure the chilli flakes but lobbed in what I thought was about a teaspoon. This was far too hot for me and left me doing a goldfish impression as I tried to get some cool air into my mouth. Rob, on the other hand, loved it, so it really does depend on your own tolerance of heat I guess. Nether the less I suggest a prudent ½ teaspoon in the recipe below. For my own portion of stew I added in some natural yoghurt in order to take out some of the heat, which not only cooled it but made it deliciously creamy and it worked really well with the sweet potato so I’d highly recommend doing this if you fancy a creamier version.

A Classic French Dish Adapted for the British Kitchen

For an authentic Coq Au Vin you should use a cockerel as this gives deeper, richer flavour. However, in the UK it can be difficult to get hold of one so most often a chicken is used. In fact, I…

Noodles!

Noodles are perfect for a quick and easy dinner mid-week, and they’re quite delicious. I love a big bowlful to slurp up! I threw this dish together this evening, as you do with stir fries, and although I’ve outlined what…

Good Things Come In Small Packages

Dinner this evening was roast poussin. I’d picked up one each for Rob and I and they’ve been sitting in the fridge since I brought them home looking small, plump and delicious. Poussins are young chickens which are usually spatch-cocked…

Chicken Breasts Stuffed with Mozzarella and Wrapped in Bacon

You can see why this dish is so popular, it’s easy, it tastes good and it’s something a litle different to do with chicken breasts which, lets face it, can be a bit boring. Rob prepared this tonight by cutting…

Chicken & Broccoli Pasta Bake

Cut 2 chicken breasts into bite sized pieces and sauté until cooked through in butter and a little olive oil with 2 crushed garlic cloves. Meanwhile cook some pasta and steam a head of broccoli, broken into small florets. The…

Heavenly Roast Chicken

For me a roast chicken, along with the stock made from the picked-bare bones, is one of the best things to come out of the kitchen. I simply adore it. No other food says home to me quite like this…