The humble roast chicken is anything but. It’s a real crowd-pleaser. Vegetarians, I feel genuinely sorry that you’ll never know the succulent, meaty joy of a crisp, moist roast chicken. How I cook it depends on what’s to hand. Here it’s stuffed with a chopped onion, which evaporates sweet perfume throughout the bird, and liberally rubbed with olive oil, salt, […]
Read moreWow, this was a Jamie great. Very pleased with the results. Started with chicken legs: skinned, then trimmed the meat off and diced. The skin was then put into a hot pan and allowed to render the fat out. Then browned the leg meat, and added onion, garlic and celery. Once this had all sweated a little I chucked in […]
Read moreRisotto is a deeply calming dish, both to cook and especially to eat. What amazes me about risotto is that it starts the same but can end so many ways depending on what you add. It starts with: onions fried gently, then the heat turned up as your arborio or carnaroli rice is added. A handy tip for measuring rice: […]
Read moreI love making chicken stock. It means there’s a really excellent meal coming in the next day or so, and whilst it bubbles away the whole house smells of divine chickeniness. Using our friend from earlier in the week, all the leftovers were tossed into a roasting tray with some assorted veg: celery, carrots, onions and any other oddity that […]
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