Boned and stuffed chicken

Boning a chicken isn’t actually that hard, so long as you have a sharp flexible knife and you have some instructions and take your time. The most important thing is to keep the skin as free from holes as possible. Continue reading

Sirloin steak with a warm “Niçoise” salad

It isn’t a real Salade Niçoise because it lacks some of the essential ingredients, and also, it has some warm ingredients and the salad isn’t mixed together. However, Continue reading

What to do with turkey you didn’t cook at Christmas Pt 1 – saltimbocca

When I wrote about our Christmas lunch, I mentioned that the turkey breast I’d bought was so huge that I cut the ends off and froze them to be used later on  and this is one of the things I’ve cooked with some of the meat. Continue reading