65 million Buddhists can't be wrong
Do this with prawns, beef, vegetables, whatever you can find, you can't go wrong with this absolutely beautiful thing
Chicken and wine - them Frenchies know what they're about!
Not the best picture in the world I'll grant you but a lovely thing
Named after one of Meg's school friends, its a bit like coq au vin but tarragon gives it a lovely fresh lift
Do this in a heavy-bottomed casserole and if you can get chicken with skin on so you can roast it and get it lovely and crispy on the outside and gives the stock a lovely flavour. Whole legs are good but if you don't like bones then skin-on breasts are ok
We all just love this! Just do it!
This is the original and easiest version using shop-bought pesto. It’s really nice and easy but not as nice as fresh pesto.
Vinegary rabbit is not everyone’s thing
Umbrian Rabbit is from The Classic Food of Northern Italy (Anna del Conte). I love it but the vinegar hit, and the rabbit for that matter, are not to everyone’s taste so I’ve adapted it by using chicken instead of rabbit and wine instead of vinegar. It’s worth trying the original though.
This is why it crossed the road
Get the best chicken you can afford and ignore the packet cooking instructions but make sure you know how much it weighs
What a Pulava!
This started as a conversation with Meg about rice (I know).
