Wednesday 1 August
This was just the reheated legs and thighs from Sunday’s roast chicken, along with a side dish of chard, which is still growing abundantly in our back yard.
We tried cooking the chard in the manner of Miss Laurie Williams’ parsley pasta, with anchovies and garlic. Unfortunately, chard is too strong to take to this method, so it tasted too salty/irony. It needs something sweet to cut it, so we’ll think about cider vinegar or gastrique for next time.