This simple to make chicken dish is great for special occasions, and is another old favourite. Serve with buttered new potatoes and a crisp green salad. The dish was created by Tim Withers of The George and Dragon Pub in Rowde, Wiltshire two or three generations ago. It was first shared by Simon Hopkinson, but I found it in ” Well Tempered Food” by Tamasin Day- Lewis.
A lovely thick bowl of chowder for the winter months. Its from ” Roast Figs Sugar Snow” by Diana Henry. I have had this book for many years but it has recently been reissued.
A very good chicken pie from ” The Weekend Cook” by Angela Hartnett. If you have some good bacon or pancetta then throw this in too. Serve with boiled frozen peas.
A summery frittata from ” Cook” by Thomasina Miers. This is good served in a fresh baguette, moistened with some olive oil and tomato and with a handful of rocket.
