I HAVE a tatty old recipe book. I started writing in it when I was in my late teens, gathering all my nan’s recipes – but also recipes from magazines. My handwriting is impeccable, and it makes me smile whenever I flip through it. This recipe from there is an old favourite, and has a simple scribble next to it – “Taim Meo’d” – very tasty. It is also super simple. Serve it on Seder night, or any Friday night dinner - it would be perfect for Rosh Hashanah too with all its sticky sweetness.


Method:

• Add half the oil to a large flat pan. Sear the chicken (skin side first) for 3-4 minutes on each side, until it gets a nice golden colour.

• Remove the chicken from the pan and set aside.

• To the same pan add the rest of the oil and the onion. Fry until very soft (try and avoid browning).