Tom: This was rather good. The skin was crispier than usual, and the meat was more fragrant, though it was also a bit dry. How did this recipe differ from the usual Simon Hopkinson classic one?
Kirstin: Well, I cheated. It was supposed to be two small chickens, like poussins, serving two people. And we had one big chicken serving four and had to cook it for longer. So that’s probably why it was a little dry. She also did not put any salt on the chicken, which is criminal. So I stuck some on anyway. There was no butter, just olive oil. What do you think of this pork, Miles?
Miles: Is this pork? No, it’s chicken!
Kirstin: Just kidding, Miles. What is a Darth Vader minifigure doing on the table?
Miles: Oh, I left him there.
Tom: There’s a Death Eater minifigure lurking in the living room, too.
Miles: I know.
Kirstin: You never know when you might need a Death Eater. The united forces of evil!
Tom: There was no gravy with this recipe because it was cooked on greaseproof paper, and there was no butter. So there was less fluid. And I couldn’t deglaze the pan because of the paper.
Kirstin: But it was much easier to wash up afterwards. Don’t forget! Would I cook this again? No.
Tom: But I wonder if there’s a happy medium between this and Simon Hopkinson. Little or no butter, lemon slices, and so forth.
Kirstin: No. One is healthy — this one — and the other is not.