This is a delicious first course or light main showcasing lettuce for the warmer months. Simon Hopkinson describes it as ” Coronation Chicken made with prawns, but every bit as good, if not more so.” It’s from his book ” Roast Chicken and Other Stories: Second Helpings “. Serve with plenty og good brown bread and butter. There will be ” essence” left over which can be kept in the fridge for a few weeks.
On a recent trip to Mexico I dined out on Tacos a lot. I discovered that they could come in a variety of forms- sometimes with a soft tortilla, sometimes a crispier shell and sometimes wrapped. I never knew which version I was going to get, but they were all delicious. I particularly enjoyed them in a small cafe in Merida- it looked nothing from the outside but the Tacos definitely were up there with the best. These are from ” The Road to Mexico” by Rick Stein and make a great starter.
I had lots of home grown beetroot from my allotment this year and cooked this delicious recipe from ” Morito” by Sam and Sam Clark. Sadly this book seems to now be out of print, though it appears occasionally on Amazon at inflated prices second hand. The beetroot can also be served with their recipe for Spiced Labneh.
