Chicken and sweetcorn soup

Just under a year ago I blogged about my recipe for chicken soup, made with home made stock from a roasted anchovy spatchcock chicken.  This soup, which I made yesterday, is very similar – using my own chicken stock from a roast,  but using sweetcorn kernels scraped off four little corn cobs (bought over a…

Chicken pizzaiola

The last time I went to Jamie’s Italian I had the chicken pizzaiola and it was so tender, spicy and delicious I wanted to try making it myself. It’s served with a puttanesca-type sauce (minus the anchovies) which I love, not just because of the flavour but because it’s so easy and quick to make….

Spanish hunter’s chicken

This started out as a chicken cacciatore (Italian hunter’s chicken) – minus the mushrooms, which I think are traditional in hunter’s chicken (of any nationality). But I had lots of red peppers to use up, and pitted black olives, so I was in two minds – Spanish chicken, or chicken cacciatore? So this is a…

Lime chicken

Two weeks ago I spent a lovely long weekend in Lyme Regis to celebrate a milestone birthday of one of my friends. Her husband had rented a house for close family (and me – I’ve known my friend since we were five) as a surprise for her. The weather was fantastic most of the time,…

Bank holiday barbecue

Last week’s soaring heat was perfect for the bank holiday weekend. The football I was in a particularly good mood after travelling to Stoke on the Friday night for the football (staying in a Holiday Inn right by the ground with my son and his Dad) to see Crystal Palace win 2-1 on Saturday and…

Tuscan chicken

This recipe is from one of my favourite cookery books ‘Pan cooked chicken dishes around the world’. It’s a bit of an old fashioned cookery book –  by which I mean it’s not authored by any celebrity chef – which I bought it years ago from a charity shop. The other week I was amazed…

Chicken soup

I made this chicken soup for yesterday’s lunch. I’m not working at the moment so can stay cosy and warm indoors if I like and only need to venture out in the cold if I need supplies or to go to the woods. I live five minutes’ walk from Selsdon Woods in Croydon and I…

Chicken pilaf

Pilaf is a a kind of Middle Eastern risotto. I make pilaf with chicken leftovers after a roast, in this case after the weekend’s spatchcock chicken. You only need a handful or two of chicken, and the scrappy bits of chicken at that, as the key ingredient is rice. So it’s a great way to…

Spatchcock chicken with anchovy butter

Spatchcock (or butterfly) chicken is a way of cooking a chicken by cutting out the backbone and pressing the chicken out flat. It’s handy for cooking on the barbecue but also great for cooking in the oven because you can reduce the cooking time by about 30 minutes, keeping energy costs down. Cooking chicken this…

Tarragon chicken

Tarragon has a mild aniseed flavour and pairing it with chicken is a classic French dish (poulet a l’estragon). This recipe is from one of my favourite old recipe books – Pan-cooked chicken dishes around the world. I bought the book years ago at a charity shop and would never want to be without it. In that…

Chicken, chickpea and chorizo stew

I can make this from scratch in about 40 minutes which is enough time to cook on a weekday evening after work. It’s perfect comfort food on an autumn evening. There isn’t very much work to do – just a bit of chopping and slicing and then stewing everything for around 35 minutes. You don’t…

Chicken liver paté

I love paté but hate the look of all those unidentifiable ingredients listed on packs of the  shop bought stuff. I’d much rather make fresh paté myself without preservatives (it tastes so good it doesn’t last very long anyway). Different recipes will suggest you use different spirits or fortified alcohol to give it an extra…