The day I made these, our new armchairs arrived. We are in love with them so it was a Big Deal for me to get out of mine and cook. But this recipe was totally worth it. For a kick off Ms Tandoh suggests we use skinless chicken thighs for this recipe, but they seemed to have the skin on in the picture, so I kept it on when I was cooking. And I’m glad I did as they crisped up beautifully on frying. The chilli blended in so very well with the peppers and garlic and together they made a wonderfully fragrant and delicious accompaniment to the chicken. It was not one pot, however, as I also had to make some rice to go with, but I’m prepared to let that one go especially as the juices were yum with the rice.
The leftovers were even more delicious the following day. A total winner of a recipe.
And after all those ridiculous avocado toast recipes, Ms Tandoh comes up with the goods and does a proper good cheese toastie. You can see how much we loved it by this picture. Oh yes. SO very good. And the pickled cucumber was also a revelation. Will I do this again? You can bet I will! And all the more so in this cold weather. I might just add a slice or two of ham next time though. And the beer was also a must.
I love a good fishcake and when I saw these, I was intrigued as potato did not make it into the ingredient list. I used haddock, although she said you could use cod instead. And the curry powder combined with chilli added something very interesting to the mix. Fresh, gorgeous with lemon wedges and perfectly yummy, I would make these again for sure. If you make them though, remember that you have to refrigerate them for at least 30 minutes before cooking, a step I almost forgot! It’s a lovely half an hour to drink a glass of wine and then get on with the frying part.
And see how I’ve saved you all from the terrible fish puns too! Ha!
This was one of the first recipes I tried from Nigella’s book, back last year. Chocolate chip cookie dough, but all melty in a pot…what could wrong? Well it turns out NOTHING. This recipe is perfect in every way and I’ve made it countless times this year. Super easy, you can prepare it in the fridge hours before your guests arrive (I use the clingfilm covering to push down the dough in the pots) and it’s always a winner. ALWAYS. Which is pretty much what Maureen said last year too! . So if you’re looking for an easy, crowd pleaser of a dessert then try this one. And enjoy!
Kirstin: I would definitely recommend making the slaw. But even with my best attempts at putting the chilli peppers into our food processor they still tended to slip in sideways and did not end up the way they looked in the picture! That said, I was pleasantly surprised by the sauce; not very nice by itself but I thought it tasted ok with the chicken. However, this recipe was a tad uninspiring. I do hope this isn’t the start of a sad month of average recipes. Gah!
Kirstin: So I tweeted the very lovely Sabrina Ghayour to ask her what I should make next from her fab book and she suggested the vine-baked feta. I am always up for anything with feta, so when Anna and Tom couldn’t get into work because of flooding, it seemed like the perfect opportunity to make it. Because while I could have eaten all that feta by myself, I felt it was probably best to share it with others!
Did we love it? We totally did! I couldn’t find any vine leaves and instead wrapped it in baking parchment like a present as she suggests in her intro. I should also add that while I was looking for vine leaves I also found a new Lebanese food selection in our local M and S which was very exciting! I am definitely going to make this again as it’s a perfect starter; super easy and very tasty especially with flat bread and olives. All I had to do to make it was add the zest of a lemon, some garlic oil, chilli and thyme to the top of the cheese before baking. And with all the rain today, it was the nearest we were going to get to the taste of the Mediterranean on a summer’s day. Yum, yum, yum! Thank you for the tip! We’ll be making this one again, for sure. And even better with a cheeky glass of rosé.
Kirstin: It’s always a wonderful feeling to find a recipe that you know you will treasure and pass on to others. These recipes, for me, must be easy and delicious. I set the bar even higher when it comes to desserts and baking as our family is not a fan of sweet food. But this recipe might just make into our Hall of Desserts Fame. Fabulously easy and tasting rather special, this chiffon cake is a winner. I was a tad worried about the cardamom, but I shouldn’t have been as it set off the chocolate and coffee perfectly. I am already looking forward to making this again, and smile at the thought of the book page becoming more splattered as the years go by.
Kirstin: I knew I wanted to make this recipe as soon I opened the book.
Tom: Why’s that then?
Kirstin: I’ve never made anything with za’atar before, even though I have the spice in my cupboard. So I’ve been curious about it for a while.
Tom: And what do you think of this recipe?
Kirstin: I love the flavourings. But the chicken is a little dry.
Tom: I love the little accompaniments you’ve made here too which make it less dry. So what are in these bowls?
Kirstin: One has harissa in it. The other is greek yoghurt with some minced garlic and salt. They do work well with it, don’t they?
Tom: I love harissa.
Kirstin: Ha! I know you too well.
Kirstin: So Miles you helped me make these. What do you think of them?
Miles: Ooooo. I like these!
Ella: What are we eating them in?
Kirstin: Toasted brioche buns. Because they’re all the rage at the moment.
Miles: I love these.
Kirstin: Me too. All those Eastern flavourings. Yum!
Kirstin: So this is the third time I’ve made us avocado mash from one of our cookbooks of the month.
Tom: This is great!
Kirstin: I love the spring onions, chilli and griddled bread with this. All supremely good additions. Also I finally found the tahini after a trawl of our local shops.
Tom: I was worried the tahini would be too much and overpower it all.
Kirstin: But it’s good with the lemon zest, isn’t it? You know when you make food and you get all the ingredients together and you just know they’re going to make you smile when you make the final meal. That’s what happened with this recipe.
Tom: I can see why!