2 days of sun! I took the opportunity to get new BBQ stuff. The starter chimneys are an essential! How did I live without it.
Deboned and rolled a whole chicken, why have I not been doing this forever?
The new addiction, I’m all about VW Campervans from now on.
Orange bitters make for a fantastic old fashioned.
I hate to endorse a book that has a picture of the chef on the front, unless it’s Rachel Khoo… oh Rachel… And particularly when the chef in question looks like a young Mick Hucknall, but this is a damn fine book!
Tom Kitchin doesn’t use any fancy ingredients or cooking methods, or even any particularly fancy technique, he just makes some really good food at a really high standard. The recipes are laid out in seasons so you can make use of fresh ingredients, OK so in practice I’ll end up making a winter food in the spring because I shop at a giant supermarket, but at least I can pretend to have some knowledge of food seasons.
This is the kind of thing you need to get if you’re bored of making the Nigella/Delia/J.Oliver “family” foods and want to step up into something more “cheffy”… eew, terrible word. Also it was super cheap, I think I paid £6 at TK Maxx.
VW Campers evolved apparently and much as I like the old ones, I love driving fast and with air conditioning. So, I’m getting a T4, hopefully one that has been taken care of like this one.
This is one of my new favourite foods, there has to be a fancy French name for this “Lamb breast and onions” doesn’t do it any justice, ”rôti d’agneauà l’oignon” or something, say it with an outrageous accent.
it’s pretty low carb (onions are good for you anyway, shut up) and tastes amazing. Anchovy essence isn’t easy to find but as I only ever use it for this recipe it’s lasted me a couple months.