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
Tomayto-Tomarto
I’ve written about Sofrito before, but I didn’t realise that both the Italians and Spanish use the same word. Well, actually I did know that, but didn’t realise it was for slightly different things.
Rice. Lovely, sticky, deeply-flavoured rice. Lick the plate
Risotto is sold to cooks as a dark art that normal people can’t do – it’s all about timing, hot stock and standing around for 20 minutes while it comes together.
Sunny Sunday in Frigiliana
This is a nice bean stew that may or may not be “authentic” but uses Spanish flavours and since I’m in Spain cooking it with things I bought here, I’m claiming its authenticity.
The best soup in the world
This is inspired by a Rick Stein recipe that is absolutely lovely.
The real reason we have roasts on Sunday
There are several ways of making this, but the traditional description of gravy is that it’s made from the juices from the meat. Well, if you’re Achilles on the beach of Troy sacrificing 20 white bulls for the death of Patroclus then you might have enough juices for that but the rest of us use oxo.
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
