The basics

This weekend, we have the International Market in Montague Street, Worthing. We bought some essentials: Bread… Cheese: and Garlic and one or two other things to get us through the weekend, including black pudding and chorizo. But more about them later.

Spanish Omelette

Serves 2. Now, I don’t like eggs. But I love Spanish Omelette (tortilla). There’s something about its simplicity, and the whole being many, many times the sum of the parts. There’s nothing particularly special about this recipe, indeed its source is Delia Smith (Delia’s How to Cook Book One), of all people (I must write about my relationship with Delia sometime in the future (her cooking, I must clarify, before you start jumping to conclusions)). I make it with an optional taster of thyme, with six eggs, rather than five, and like to cook the potatoes just until they start...

Roast Chicken with Pickled Lemons, Thyme and Garlic

This evening’s food is a recipe I invented a while back (and already featured on my Dangerous Thinking blog), its method based on Chicken with Nutmeg from River Cafe Cookbook Easy, another favourite recipe in the Rosam household. 1.5kg organic chicken 4 pickled lemons Pack of fresh thyme 1 head of garlic 125ml dry vermouth Extra-virgin olive oil Salt and pepper Serves 4. Heat the oven to 190 deg C or Gas 5. Open up a pocket between the breast skin and meat on each side of the chicken. Chop up the pickled lemons roughly. Put half of the lemons...