October Week 1
Wrapping poussin (or chicken), shallots, mushrooms and potatoes in paper and baking them in the oven is a wonderful way to retain moisture and flavour. It’s well worth considering this Big Meal from Scratch if you’re inviting friends or family over for something to eat. The recipe works fine with either six poussin or two medium-sized chickens. Altogether the recipe will take about 2 hours, but once the birds and vegetables are in the parcels and baking only the spinach has to be prepared.
For a Something for Nothing, spare poussin or chicken from the big meal makes a Glazed Chicken with Orange and Date Couscous that, again, could proudly be shared with friends. Most people get a craving for steak once in a while, so the second Something for Nothing which uses leftover spinach and potatoes to make Steak and Chips with Creamed Spinach is likely to be well received. From start to finish, this will take about half an hour.
Allow a little more time for this week’s Seasonal Supper of Mussel (or Fish) and Potato Stew. Most places sell mussels ready cleaned, in which case the recipe will take 40 minutes, but if you have to scrub and debeard the mussels yourself allow another 20 minutes. Fresh mussels should be cooked within a day or so of buying them but if that isn’t feasible the recipe will work with skinless, firm white fish like monkfish or pollack.
Canned artichokes are a luxurious convenience – nothing like their fresh cousins, but very nice nonetheless. In our Larder Feast they are used for an Artichoke, Gnocchi and Parmesan Bake. As this is a midweek recipe using ready-made gnocchi means the meal can be cooked and on the table in half and hour.
The Two for One Butter Bean and Bacon Casserole is an ideal antidote to a cold and wet day. This recipe also has the advantage of being very quick to cook so in just 30 minutes you can make a meal and stock the freezer.
To Full recipe details for this week are available in 'The Kitchen Revolution'. Out now in hardback.