Cooking With Richard

Organic chicken, perfect roast potatoes, carrots (see below) and sprouts. To round it out, I made a celeriac and potato mash as an alternative to the usual roast parsnips.

Below, home-made mince pie, with orange brandy butter and brandy clotted cream. I was going to get a better photo this morning, but unfortunately someone had eaten all the pies:

Carrots, cooked without water to preserve the sweetness. There’s a little garlic and butter in there:

This is Hugh’s herb chicken recipe, with parsley from our garden and dried herbs. The chicken itself is a happy one from here:

This entry was posted on Sunday, December 10th, 2006 at 12:26 am and is filed under photos, food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.