“Bouef en daube” from “Recipes from my Mother for my Daughter”

Anna: This is described as a hearty dish perfect for cold evenings. I know it’s July but it feels like the right supper for today. For this whole month actually.

Peter: It does feel like a wintery dish, but it’s very nice.

Anna: It’s been cooking away in the oven all afternoon making the house smell lovely. Julie, was it easy to make?

Julie: Very easy, yes.

Peter: You can definitely taste the orange peel. It makes it a bit different from your normal beef stew.

Anna: En daube apparently means from Provence. So we are eating this in honour of Kirstin who is in Provence right now. Enjoying beautiful summer weather, not eating stew because it’s cold and wintery.

Peter: Can I have that last bit? The bit you made me put back before because I’d taken more than my share?

Anna: You may.

“Bouef en daube” from “Recipes from my Mother for my Daughter”

“Chicken with Olives and Tomatoes” from “A Taste of Home”

Toby: Yum!

Tom: Yum!

Kirstin: I cooked chicken thighs instead of chicken legs and forgot to cut them in half. So the timings were all wrong and I had to stick the chicken into the oven to cook it more. Thank you Viv for helping me with that one. I think using Italian tomatoes also made all the difference too, but don’t get me started on how rubbish British tomatoes are…

Continue reading ““Chicken with Olives and Tomatoes” from “A Taste of Home””

“Chicken with Olives and Tomatoes” from “A Taste of Home”

“Spatchcocked poussins with lemon, green olives and rosemary” from “Easy”

Kirstin: You should never miss the opportunity to use the word “spatchcock”. I love the word “spatchcock”.

Tom: For my part I am very keen on the word “crepuscular”. I never miss an opportunity to use that word.

Kirstin: I can’t even say it. What does it mean?

Tom: Crepuscular animals are those active mainly at twilight, such as guinea pigs. And photographers!

Kirstin: Yes, I’m active at twilight. These pictures I’m taking are crepuscular, bokeh salad and all…

Continue reading ““Spatchcocked poussins with lemon, green olives and rosemary” from “Easy””

“Spatchcocked poussins with lemon, green olives and rosemary” from “Easy”

“Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat

Kirstin: That was the best lamb and the best gratin. Ever. I had seconds!

Anna: You don’t have seconds very often.

Kirstin: I never have seconds.

Tom: It smelled fantastic when the lamb was cooking.

Continue reading ““Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat”

“Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat

“Shoulder of Lamb with Garlic, Thyme, Olives and Rosé Wine” from “Kitchen”

Tom: Today we’re featuring Lee, whose birthday meal this is. This is a great meal for a birthday feast. What’s this recipe called again?

Kirstin: “Shoulder of Lamb”… oh, bugger! I got a leg! Oops!

Tom: Well, it was very good. Really tasty and salty. Was it a fiddle to make?

Kirstin: No, it was incredibly easy. And it smelt delicious while it was cooking.

Annika: I liked the succulence. I enjoyed the anchovy.

Continue reading ““Shoulder of Lamb with Garlic, Thyme, Olives and Rosé Wine” from “Kitchen””

“Shoulder of Lamb with Garlic, Thyme, Olives and Rosé Wine” from “Kitchen”