Tuesday 25 February
When Holt disjointed Sunday's chicken, he not only made broth, but marinated the legs and thighs with lemon juice, zest, olive oil, and thyme. So once they had soaked up all the flavors, today all we had to do was brown, braise them in the leftover marinade, and steam a batch of brussels sprouts to go on the side.
Our food photography skills are being tried to the utmost because the plates in our flat are so enormous they make any food look puny. (They don't even fit in the cupboards.) So we are trying an artistic grouping on half the plate.