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...

Losing weight while eating well

It’s hardly surprising, with my interest in food, that – how shall I say? – I tend to get a little porky from time to time. I find Weight Watchers diets not too onerous, and recently have found some ways to eat well and still stay on the diet. The Losing weight category will contain some of my best tips.

This weekend’s wine

We’ve had some good wine this weekend. Now, I don’t do crazy imagery in wine writing – so for the moment, I’ll just say all three of these reds are well worth a visit: Mezzomondo Negroamaro Rosso Salento, 2004 from Threshers Wolf Blass Yellow Label Shiraz, 2002 from just about anywhere. I love Blass’ reds and this is £6.50’s worth of dynamite! Cuveé Les Tendrilles Gigondas, 2003 from Waitrose. It’s a while since I had a Gigondas, but this is just great, dense, and with a touch of almost new-world fruitiness. A wonderful prezzy in lieu of an Easter egg...

Slow roasted Lamb Chumps with Anchovies, Garlic, Rosemary & Lemon

Something a little traditional for Easter Sunday – using lamb and some spring-style (ie they’re not local, because it’s still a bit early) vegetables. Two boned lamb chumps approx 300g each Two garlic cloves One anchovy in oil (the ones from Waitrose don’t overwhelm with salt) The leaves from two good sprigs of rosemary A teaspoon of Maldon sea salt A lemon Good olive oil (I didn’t use Extra Virgin, but some nice oil from our local Italian shop) Salt and Pepper A glass of port – red wine may be better, but I wanted to keep the Gigondas for...