Friday 16 May
Like Christ Church and Brasenose,
we seem to be fated to serve chicken legs and thighs this week. Ours came from a frozen chicken, and we marinated
the breasts to serve later (Sunday, above).
We baked the chicken legs with
torpedo onions from Wednesday market; and following Gee's serving of Joel's
steak (below), added a few branches of cherry tomatoes on the vine for the last
five minutes, to warm but not explode.
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