Inspired by a true muse, I’ve heartily ripped this wholesale from Giorgio Locatelli. It really couldn’t be easier: a chicken breast is butterflied and sliced laterally before being battered thin to get the most surface area possible. This means that it can be cooked quickly and keep as much moisture in as possible. It’s placed on a griddle for about […]
Read moreRoasted for an hour with salt and pepper. Golden brown, pulled away from the bone dead easy, and really tasty meat.
Read moreNo pics – hands were too yukky and covered in chickeny stuff! I’ve wanted to support local butchers and producers for along time, but there’s never been a convenient way for me to do this. I want to help them, but they won’t meet me halfway with their 9am – 4pm opening times, and Saturday isn’t easy for me. Ideally […]
Read moreDelicious, savoury roast pork. The porky prince of Sundays. Except I had this on Saturday. Er….. I watched Jamie’s programme on British pork, and immediately raced out for some Freedom Food British shoulder of pork from Sainsbury’s. Can’t recall ever having roast with shoulder before, usually loin or leg. So it was an experiment. Following Jamie’s recipe, I scored the […]
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