Tom: This is great. What was in the marinade?
Kirstin: Herbs from our garden, darling. Freshly picked oregano, rosemary, thyme, and coriander from a packet.
Tom: Well, this is my kind of cooking, because it involves a hammer.
Sava: What does that do to the meat? Make it more succulent?
Tom: Yes, I think it tenderises it, and makes it thinner, so it cooks faster.
Mark: This is sunny-side-up cooking. It brings out the sunshine! It’s been cooked on the griddle, the aromas come out, you could cook it on a barbecue.
Kirstin: It’s summer on a plate. Because we need that at the moment.
Tom: Yeah, because we’re not getting summer anywhere else.
Mark: But you could cook it in the winter too, and get the taste of the summer. The hummus, with the chicken on the bruschetta, it’s crunchy, succulent and pasty. You’ve got different textures and colours.
Kirstin: I’m already looking forward to the next time I make this. We can make this on holiday.
Tom: That sounds good to me!
Mark: You’ll be doing this one again, then. What’s not to like?
Kirstin: And for dessert, we have crumble!
Mark: It’s comfort crumble!
Kirstin: Crumble is always comfort crumble.
Mark: It’s neither too tart nor too sweet. The perfect complement to the chicken. A different set of colours… it’s all the Cs! Chicken, camembert and comfort crumble.
Kirstin: I had to grate frozen butter to make the pastry. And the fruit make it like a summer pudding. It’s what you would eat if were summer.
Mark: It is summer!
Tom: Hmmm. It is very good, though.
Sava: It’s perfect.
Kirstin: There’s more if you want.
Mark: Yes please!
Sava: I would, I would too.
Tom: And me!
Kirstin: This may be the best crumble I have ever made.