Saturday 25 August
We had some rashers of bacon left over from our Carbonara, which made Holt think of making something like chicken in champagne sauce.
But we also had mushrooms and roma tomatoes, so he settled on Poulet Célestine - starting with chopped bacon as a fat instead of butter.
We skipped the cognac-flaming step, and added some of our purple garden stringbeans at the end. Here they are when they were still purple, but even if they turned green when cooked, they were still crisp and tender in the dish.