● 1 tsp olive oil
● 4 bone-in, skin-on chicken thighs (about 850g)
● 2 tart apples such as pink lady or granny smith, cored and cut into ½-inch thick slices
● 2 ripe but firm pears, cored and cut into ½-inch thick slices
● 2 cloves garlic, minced
● ½ tsp kosher salt
● ½ tsp ground cinnamon
Wonderful with a warming bowl of soup, this soft, rich, hearty bread copes well with being held in the fridge so make it in advance and it can be popped in the oven when needed. It is perfect for tearing apart and eating warm.
● 1kg roasting potatoes, peeled and sliced into rounds approx. ½ cm thick
● 2 tbsp olive oil
● ½ tsp salt
This is a simple, healthy and impressive dish, popular in Italy and Spain. I use sea bass, but you can use any whole fish. The salt crust keeps the fish moist with no need for oil or fat. Ask the fishmonger to leave the scales on but to gut the fish so you can stuff it with fresh herbs, garlic and lemon. The scales are crucial or the fish will taste salty.