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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 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chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/SundayTimes?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/SundayTimes"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"4"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3212709813248973025"},"published":{"$t":"2013-12-05T04:00:00.000+00:00"},"updated":{"$t":"2013-12-05T04:00:00.156+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"SundayTimes"}],"title":{"type":"text","$t":"When you have cherries, make Clafoutis!"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo cherries_zpscdd2fc6d.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/cherries_zpscdd2fc6d.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am rather fond of cherries . . . when we lived down South in Kent, during cherry season the roads and byways were filled with local sellers plying their wares . . . fresh English cherries, served up warm in paper bags.\u0026nbsp;\u0026nbsp; I could never get my fill.\u0026nbsp; Half of each bag purchased always disappeared in the car on the way home . . . as if by magic.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Times4_zps40b59724.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Times4_zps40b59724.jpg\" width=\"351\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNormally I would only eat these tasty little babies in season . . . I am a lover of seasonal eating, because usually these types of things really only taste wonderful when they are in season . . . the way they were meant to be eaten. \u0026nbsp; But when I received the latest and last installment of the\u0026nbsp; Ultimate Cookbook from the Sunday Times, I couldn't resist one final foray into cherry-indulgence for the year.\u0026nbsp;\u0026nbsp; The Cherry Clafoutis recipe by Gordon Ramsay (from his book, Sunday Lunch) was screaming my name and I just had to make it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo The_Ultimate_Cookbook_-_Part_4_-_front_cover_zpsf4d45a95.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/The_Ultimate_Cookbook_-_Part_4_-_front_cover_zpsf4d45a95.jpg\" width=\"328\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOver the past three weeks, and finishing this week, The Sunday Times has been\u0026nbsp; \npublishing a pull out \nUltimate Cookbook as part of the Incredible Edibles Food Series, \ndedicated to food and dining.\u0026nbsp;\u0026nbsp; This final week's focus is on the Dinner Party,\u0026nbsp; and \nyou can get your copy of The Sunday Times Ultimate Cookbook:\u0026nbsp; Dinner party\nthis weekend, on Sunday the 8th of December, featuring a wonderful \nvariety of the finest and most delicious Dinner Party recipes \nbrought to you by a great ensemble of celebrity chefs and restaurants from\u0026nbsp;\nhere in the UK.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Times2_zpsc280295f.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Times2_zpsc280295f.jpg\" width=\"367\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love Dinner Parties.\u0026nbsp; They are the perfect opportunity for you to really bring your culinary and entertaining skills to the forefront!\u0026nbsp; This lovely little pull out cookery book is filled to overflowing with delicious recipes . . . impossible to resist . . . and for the most part simple to prepare, because as we all know, part of the fun of entertaining is being able to enjoy the evening with your guests in comfort, knowing that you have done your best to plan and provide for them a delicious repast, from beginning to end . . . free from stress and pressure.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Times3_zps536605c5.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Times3_zps536605c5.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can pick from such tasty delights as Rowley Leigh's Parmesan Custards with Anchovy Toasts and Gizzie Erskine's delicious looking Beef Wellington, which is not as difficult to make as one would imagine!\u0026nbsp; Each recipe looking more fabulous than the last, it was really difficult for me to choose just one to prepare to show you . . . but I do have a rather sweet tooth and so the Cherry Clafoutis won out!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Times1_zps3c614dbd.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Times1_zps3c614dbd.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Gordon Ramsay's Cherry Clafoutis*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/gordon-ramsay-s-cherry-clafoutis\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCherry.\u0026nbsp;\n Clafoutis.\u0026nbsp;\u0026nbsp; Need I say more?\u0026nbsp; A fundamental classic, done well.\u0026nbsp; \nAdapted from Gordon Ramsay's recipe in his book Sunday Lunch.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n50g ground almonds (9 1\/2 TBS)\u003C\/div\u003E\n15g of plain flour (2 1\/2 TBS)\u003C\/div\u003E\npinch of fine sea salt\u003C\/div\u003E\n\u003C\/div\u003E\n100g caster sugar (1\/2 cup)\u003C\/div\u003E\n2 large free range eggs\u003C\/div\u003E\n3 large free range egg yolks\u003C\/div\u003E\n250ml of double cream (1 cup plus 4 TBS)\u003C\/div\u003E\nunsalted butter to grease\u003C\/div\u003E\nicing sugar to dust\u003C\/div\u003E\n300g fresh cherries, washed and pitted (about 2\/3 pound)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n the ground almonds, flour, salt and sugar together in a large bowl.\u0026nbsp; \nMake a hollow in the centre of the mixture.\u0026nbsp;\u0026nbsp; Whisk together the eggs, \negg yolks and cream.\u0026nbsp; Pour this mixture into the hollow in the dry \nmixture.\u0026nbsp; Whisk together until the batter is smooth.\u0026nbsp;\u0026nbsp;\u0026nbsp; Transfer the \nbatter to a jug, cover and allow to rest in the refrigerator for an hour\n or so, or overnight.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ \ngas mark 5.\u0026nbsp; Butter four individual oven dishes, or one large shallow \noven dish, really well.\u0026nbsp;\u0026nbsp; Dust the base and sides with icing sugar.\u0026nbsp;\u0026nbsp; \nScatter the prepared cherries amongst the dishes, dividing them \nequally.\u0026nbsp;\u0026nbsp; Give the chilled batter a stir, and then pour it over the \ncherries in the dish(es).\u0026nbsp; Stand the dish(es) on a baking sheet and bake\n in the preheated oven for 20 to 30 minutes, until golden brown and \nrisen.\u0026nbsp; Check to be sure the clafoutis have set in the middle.\u0026nbsp; If they \nhaven't, then bake them for an additonal five minutes.\u0026nbsp;\u0026nbsp; Allow to stand \nfor 5 to 10 minutes before adding a dusting of icing sugar and serving \nwarm.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't forget to pick up your copy of The Sunday Times Ultimate Cookbook:\u0026nbsp; Dinner |Parties this \nweekend, on Sunday the 8th of December 2013, the final installment in a four-part \nseries.\u0026nbsp; Featuring a selection of the \nfinest recipes of the celebrity chef era.\u0026nbsp; The Ultimate Cookbook is part\n of\u0026nbsp; The Incredible Edibles Food Series dedicated to food and dining.\u0026nbsp; Many thanks to The Times for allowing me to participate in presenting this fabulous series to you.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nVisit\u003Ca href=\"http:\/\/www.thesundaytimes.co.uk\/\"\u003E\u003Cb\u003E thesundaytimes.co.uk\u003C\/b\u003E\u003C\/a\u003E to subscribe and to find out more details about exclusive Times + chef events hosted at some of the country's best restaurants.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3212709813248973025\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/when-you-have-cherries-make-clafoutis.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3212709813248973025"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3212709813248973025"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/when-you-have-cherries-make-clafoutis.html","title":"When you have cherries, make Clafoutis!"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6053234909425005447"},"published":{"$t":"2013-11-28T04:00:00.000+00:00"},"updated":{"$t":"2013-11-28T04:00:06.940+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ham"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"SundayTimes"}],"title":{"type":"text","$t":"Eggs Benedict, Brunch and other things  . . . "},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo shutterstock_163968134_zpsf4dfbb48.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/shutterstock_163968134_zpsf4dfbb48.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe chemistry of cooking has always fascinated me.\u0026nbsp; I think it is amazing how a good cook can combine a few simple ingredients and come up with something which is totally delicious . . . and how depending on how you combine them with any number of other ingredients, you can come up with something new and different each time. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTake birds eggs for instance . . . they come in all shapes and sizes and colours . . . and are all basically the same thing,\u0026nbsp; no matter the size or colour.\u0026nbsp; Humans mostly consume chicken eggs, although duck eggs are also quite popular as are quail.\u0026nbsp; Filled with vitamins and coming in their own fragile package you can eat them on their own, cooked or raw and depending on preparation you can come up with no less than 4 different ways to have them all on their lonesome . . .\u0026nbsp; boiled, fried, scrambled, poached . . . and even those can be varied according to what you choose to do with them.\u0026nbsp; What is a frittata or omelette but eggs, beaten and scrambled and put together in different ways with different additions!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 4eggsbenedict_zps2057d31d.jpg\" border=\"0\" height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/4eggsbenedict_zps2057d31d.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut then, beat them up with other ingredients like flour, sugar and eggs, and you have a cake, or cookies, or pies . . . again depending on what you add and how.\u0026nbsp; Then there are the\u0026nbsp; sauces you can make with the components of an egg . . . which again can differ widely according to what you put in \u003Ci\u003Eand\u003C\/i\u003E with them, and which part of the egg you use!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think eggs have to be\u0026nbsp; \u003Ci\u003Ethe \u003C\/i\u003Emost versatile of all basic ingredients!\u0026nbsp; And one of the things we look forward to most when we start to think of breakfast or brunch, and they are something which I \u003Ci\u003Ealways \u003C\/i\u003Ehave in the larder.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOver the past two weeks, and for the next two weeks The Sunday Times is publishing a pull out \nUltimate Cookbook as part of the Incredible Edibles Food Series, \ndedicated to food and dining.\u0026nbsp;\u0026nbsp; This weeks focus is\u0026nbsp; on Brunch and Baking, and \nyou can get your copy of The Sunday Times Ultimate Cookbook:\u0026nbsp; Brunch and Baking\nthis weekend, on Sunday the 1st of December, featuring a wonderful variety of the finest and most delicious Brunch and Baking recipes brought to you by a great ensemble of celebrity chefs and restaurants here in the UK.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo The_Ultimate_Cookbook_-_Part_3_-_front_cover_zps5a9bb327.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/The_Ultimate_Cookbook_-_Part_3_-_front_cover_zps5a9bb327.jpg\" width=\"328\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThree weeks in to this feature and we are enjoying another beautiful selection of recipes which combine two culinary traditions, Brunch and Baking.\u0026nbsp; Brunch is a lovely idea we have adopted and adapted over here from America and it is something we have really taken to here in the UK.\u0026nbsp; It's a wonderfully leisurely way to entertain . . .which can be as indulgent and complicated . . .\u0026nbsp; or as simple as you like it.\u0026nbsp; There are no firm and fast rules.\u0026nbsp;\u0026nbsp; it only really matters that you enjoy yourself and that something incredibly tasty is involved.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you are looking for indulgence then I am sure a nice hot stack of Nigella Lawson's pancakes, dripping with butter and syrup will do the trick, or maybe\u0026nbsp; Paul Hollywood's, Raised Pork and Egg Pie . . . and if you are looking for something tasty to bake you can't do much better than Mary Berry's Whole Orange Spice Cake, which also graces the cover of this lovely pull out mini-mag.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 2eggsbenedict_zps1297efa2.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/2eggsbenedict_zps1297efa2.jpg\" width=\"383\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI could not wait to get stuck in and it was really hard to choose just one recipe to show you here today, there are so many lovely ones, but today I chose Eggs Benedict from Le Caprice, a most prestigious West End London establishment, which was quite popular with the late Princess Diana.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWho doesn't like Eggs Benedict??\u0026nbsp; You get all the elements of a delicious and simple breakfast . . . ham, poached eggs, and toasted muffins . . . slathered with a rich, indulgent and buttery sauce . . . what's not to like about that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 3eggsbenedict_zps63c0f572.jpg\" border=\"0\" height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/3eggsbenedict_zps63c0f572.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSome people might be put off from making their own hollandaise sauce.\u0026nbsp; It can be rather fiddly and difficult to do, but the instructions in this recipe were simple, concise and easy to execute and as you can see I ended up with a beautiful sauce.\u0026nbsp; We both enjoyed this very much.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo eggsbenedict_zpsa8ed9bd5.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/eggsbenedict_zpsa8ed9bd5.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Eggs Benedict a Le Caprice*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/eggs-benedict-a-le-caprice\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHaving\n been in business for more than 30 years Le Caprice was one of Princess \nDianas favourite restaurants.\u0026nbsp; It prides itself on it's timeless \ninterior and modern approach to European Classics such as this delicious\n Eggs Benedict.\u0026nbsp; Perfect for breakfast or brunch!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nfor the hollandaise:\u003C\/div\u003E\n40ml of white wine vinegar (8 tsp.)\u003C\/div\u003E\n40ml of water (8 tsp.)\u003C\/div\u003E\n1 small shallot, peeled and chopped\u003C\/div\u003E\na few sprigs fresh tyarragon\u003C\/div\u003E\n1 bay leaf\u003C\/div\u003E\n5 peppercorns\u003C\/div\u003E\n200g unsalted butter (14 TBS)\u003C\/div\u003E\n3 small free range egg yolks\u003C\/div\u003E\nfine sea salt and ground white pepper\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo finish\u003C\/div\u003E\n4 medium free range eggs\u003C\/div\u003E\n1 TBS white wine vinegar\u003C\/div\u003E\n2 English Muffins, halved\u003C\/div\u003E\n4 slices of good quality ham\u003Cbr \/\u003Esalt and ground white pepper\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFirst\n make the hollandaise.\u0026nbsp; Place the vinegar, water, shallts, herbs and \npeppercorns in a saucepan and bring to the boil.\u0026nbsp; Reduce by two thirds.\u0026nbsp;\n Strain through a fine sieve and leave to cool, reserving the liquid and\n discarding any solids.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt the butter in a heavy bottomed\n saucepan over very low heat.\u0026nbsp; Remove from the heat and allow to cool a \nlittle, carefully removing any white liquid on top.\u0026nbsp; Strain and kee the \nclarified butter at room temperature.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPut the egg yolks into a \nsmall bowl (Or the top of a double boiler) with half of the vinegar \nreduction.\u0026nbsp; Whisk over a pan of gently simmering water untl the mixture \nbegins to thicken and doubles in size.\u0026nbsp; Using a ladle, trickle in the \nbutter, whisking the mixture continuously.\u0026nbsp; You may use an electric hand\n whisk.\u0026nbsp; If the butter is added too quickly the sauce will split.\u0026nbsp; when \nyou have added two thirds of the butter, taste the sauce and add a \nlittle more or all of the remaining vinegar reduction to taste.\u0026nbsp; The \nvinegar should just cut the oiliness of the butter.\u0026nbsp;\u0026nbsp; Add the remainder \nof the butter in the same manner as before.\u0026nbsp; Season, cover and leave at \nroom temperature until needed.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\nPoach the eggs by \nbringing a saucepan of water to which you have added a little white wine\n vinegar to the boil.\u0026nbsp; Do NOT add salt as this will make the white \nseparate.\u0026nbsp; Crack the eggs into a cup and gently pour into the water.\u0026nbsp; \nPoach for three minutes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo serve, warm up the ham under \nthe grill and lightly toast the muffins.\u0026nbsp;\u0026nbsp; Place a slice of ham on each \nmuffin and top with a poached egg.\u0026nbsp; Coat with spoonfuls of the \nhollandaise sauce and season.\u0026nbsp; Serve.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote:\u0026nbsp; I like to sprinkle a few chopped fresh chives on top for colour and presentation.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGet your copy of The Sunday Times Ultimate Cookbook:\u0026nbsp; Brunch and Baking this \nweekend, on Sunday the 1st of December 2013, the third\u0026nbsp; in a four-part series.\u0026nbsp; Featuring a selection of the \nfinest recipes of the celebrity chef era.\u0026nbsp; The Ultimate Cookbook is part\n of\u0026nbsp; The Incredible Edibles Food Series dedicated to food and dining. This series will finish with the final edition,\u0026nbsp; Dinner Parties on Sunday December 8.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nVisit\u003Ca href=\"http:\/\/www.thesundaytimes.co.uk\/\"\u003E\u003Cb\u003E thesundaytimes.co.uk\u003C\/b\u003E\u003C\/a\u003E to subscribe and to find out more details about exclusive Times + chef events hosted at some of the country's best restaurants.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6053234909425005447\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/eggs-benedict-brunch-and-other-things.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6053234909425005447"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6053234909425005447"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/eggs-benedict-brunch-and-other-things.html","title":"Eggs Benedict, Brunch and other things  . . . "}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1324559814567685271"},"published":{"$t":"2013-11-21T04:00:00.000+00:00"},"updated":{"$t":"2013-11-21T04:00:00.589+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigella"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick Eats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"SundayTimes"}],"title":{"type":"text","$t":"Lemons, Pasta and other things"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo lemons_zps6afa008f.jpg\" border=\"0\" height=\"210\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/lemons_zps6afa008f.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI make no apologies for it . . . when it comes to my every day cooking, I can be rather lazy. \u0026nbsp; I don't like a lot of fiddle faddle and faffing about.\u0026nbsp; I like to just get on with it.\u0026nbsp; I also don't like to eat out of tins, so I try find a compromise somewhere in the middle. \u0026nbsp; A middle place where I can cook from scratch, but where the cooking is quick, easy and simple.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't get me wrong . . . I do enjoy a challenge and will rise to it on occasion . . . but occasion is the key word here, and every day cooking isn't an occasion.\u0026nbsp; Which doesn't mean that the food isn't tasty or delicious or exciting.\u0026nbsp; It just means that it doesn't take a lot of work to create it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo spaghetti_zpsa4f61327.jpg\" border=\"0\" height=\"300\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/spaghetti_zpsa4f61327.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThat's why I like to keep a well stocked store cupboard and larder of essentials such as pasta, tinned tomatoes, fresh lemons and herbs, cheese and dairy, amongst other things.\u0026nbsp; Those are things you will always find in my house and having them means I always have a tasty and quick meal at my fingertips.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOver the next three weeks The Sunday Times is publishing a pull out \nUltimate Cookbook as part of the Incredible Edibles Food Series, \ndedicated to food and dining.\u0026nbsp;\u0026nbsp; This weeks focus is Quick Eats, and \nyou can get your copy of The Sunday Times Ultimate Cookbook: Quick Eats this weekend, on Sunday the 24th November, featuring no less than twelveof the finest, tastiest and quickest\u0026nbsp; recipes brought to you by twelve different celebrity chef's.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo The_Ultimate_Cookbook_-_Part_2_-_front_cover_zps6f3d10c4.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/The_Ultimate_Cookbook_-_Part_2_-_front_cover_zps6f3d10c4.jpg\" width=\"330\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs you can see there are some very nice names there . . . and you will find amongst the twelve a delicious recipe for Tom Kitchin's Pork Chops with Tomato Compote and James Martin's (The King of Desserts) Marshmallow Whiskey Ice Cream, not to mention a signature pudding from \"The Ivy\" restaurant in London.\u0026nbsp; Who says quick eats have to be\u0026nbsp; un-exciting!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1966_zps506acd55.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1966_zps506acd55.jpg\" width=\"381\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI could not wait to get stuck into the recipes and since I had some lovely De Cecco Linquine pasta in the cupboard and a lovely bowl of fresh un-waxed lemons I decided to make Nigella Lawsons delicious sounding Lemon Linquine.\u0026nbsp; The pasta hater was out for the day, so I did not make the whole recipe.\u0026nbsp; Happily I was able to successfully reduce it to serve just one. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1967_zps8bd871fa.jpg\" border=\"0\" height=\"351\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1967_zps8bd871fa.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt used simple ingredients . . . liguine, fresh lemon, cream, parmesan cheese . . . some seasoning, fresh parsley as a garnish . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1969_zpsa3ef5275.jpg\" border=\"0\" height=\"388\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1969_zpsa3ef5275.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt went together lickety split . . . in the time it took to cook the pasta . . . it was basically done and I was indulging myself in a delicious carb fest . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1971_zpsf8460cd6.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1971_zpsf8460cd6.jpg\" width=\"399\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhich made me very . . . very . . . \u003Ci\u003EVERY\u003C\/i\u003E happy indeed!\u0026nbsp;\u0026nbsp; As I sat there munching away on this lemony, creamy, buttery deliciousness\u0026nbsp; with a big smile on my face . . . I had to ask myself the question . . . why aren't more things in life this quick, delicious and easy?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1965_zps7f4b6840.jpg\" border=\"0\" height=\"357\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1965_zps7f4b6840.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Nigella's Lemon Linguine*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/nigella-s-lemon-linquine\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA deliciously simple pasta dish, with a sauce that's low of effort, but high on flavour!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n900g linquine (scant 2 pounds)\u003C\/div\u003E\n2 large free range egg yolks\u003C\/div\u003E\n160ml of double cream (2\/3 cup heavy cream)\u003C\/div\u003E\n8 TBS freshly grated Parmesan Cheese\u003C\/div\u003E\nthe zest of one un-waxed lemon, plus the juice of half the lemon\u003C\/div\u003E\n(more as needed)\u003C\/div\u003E\nfine sea salt and freshly ground black pepper\u003C\/div\u003E\n60g unsalted butter (4 TBS)\u003C\/div\u003E\n2 to 3 TBS chopped fresh flat leaf parsley\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1974_zpsc124dbc4.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1974_zpsc124dbc4.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBring\n a large pot of generously salted water to the boil.\u0026nbsp; Add the linguine \nand give it a good stir to separate the strands.\u0026nbsp; Cook according to the \npackage directions, stirring it occasionally and cooking it at a slow \nboil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile the pasta is cooking, whisk the egg yolks, \ncream, cheese, lemon zest and lemon juice with a fork just to blend.\u0026nbsp; \nHave ready the remainder of ingredients.\u003Cbr \/\u003E\n\u003C\/div\u003E\nWhen the pasta is \ndone, remove 1 cup of the cooking water and quickly drain the remainder \nin a sieve.\u0026nbsp; Toss it back into the empty pot and stir in the butter, \nswirling it about to make sure each strand is coated with butter.\u0026nbsp; Add \nthe egg mixture, tossing it together with the pasta to coat, adding some\n of the cooking water only if the pasta seems dry, and only about 2 TBS \nor so.\u0026nbsp; Pour into a large serving bowl, and scatter the parsley on top.\u0026nbsp;\n Serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote:\u0026nbsp; I served extra Parmesan cheese to grate over the individual servings at the table.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGet your copy of The Sunday Times Ultimate Cookbook:\u0026nbsp; Quick Eats this \nweekend, on Sunday the 24th November, the second in a four-part series.\u0026nbsp; Featuring a selection of the \nfinest recipes of the celebrity chef era.\u0026nbsp; The Ultimate Cookbook is part\n of\u0026nbsp; The Incredible Edibles Food Series dedicated to food and dining.\u0026nbsp; \nUpcomng editions in the series are\u0026nbsp; Brunch \u0026amp; Baking on Sunday December 1st and Dinner Party on Sunday December 8.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nVisit\u003Ca href=\"http:\/\/www.thesundaytimes.co.uk\/\"\u003E\u003Cb\u003E thesundaytimes.co.uk\u003C\/b\u003E\u003C\/a\u003E to subscribe and to find out more details about exclusive Times + chef events hosted at some of the country's best restaurants.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1324559814567685271\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/lemons-pasta-and-other-things.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1324559814567685271"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1324559814567685271"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/lemons-pasta-and-other-things.html","title":"Lemons, Pasta and other things"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-603008822929074961"},"published":{"$t":"2013-11-14T04:00:00.001+00:00"},"updated":{"$t":"2021-06-14T03:03:55.928+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"SundayTimes"}],"title":{"type":"text","$t":"Roast Chicken and other things"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg alt=\"photo The_Ultimate_Cookbook_-_Part_1_-_front_cover-1_zps913f4863.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/The_Ultimate_Cookbook_-_Part_1_-_front_cover-1_zps913f4863.jpg\" width=\"326\" \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nSunday Lunch has to be one of the nicest traditions here in the UK.\u0026nbsp; It's actually a dinner . . . not a lunch (usually served early to mid afternoon).\u0026nbsp; Not sure why it is called lunch, but I have noted that most celebratory dinners here in the UK are referred to as lunch, prime example being Christmas Lunch.\u0026nbsp; Who am I to quibble when we are talking about something as delicious a meal as Sunday Lunch generally is!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOver the next four weeks The Sunday Times is publishing a pull out Ultimate Cookbook as part of the Incredible Edibles Food Series, dedicated to food and dining.\u0026nbsp;\u0026nbsp; This weeks focus is Sunday Lunch, and you can get your copy of The Sunday Times Ultimate Cookbook:\u0026nbsp; Sunday Lunch this weekend, on Sunday the 17th November, featuring no less than twelve of the finest\u0026nbsp; recipes for this occasion\u0026nbsp; brought to you by twelve celebrity chef's.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou will be able to enjoy and recreate such tasty delights as Jamie Oliver's Sunday Roast Steak and Marcus Waring's\u0026nbsp; Mushroom Cobbler (for the veggies), only two of the delicious recipes on offer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"photo TimesPostpic1_zpsa3da6547.jpg\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/TimesPostpic1_zpsa3da6547.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;Who doesn't love a delicious Roast Chicken dinner??\u0026nbsp; It has to be one of \nthe most popular Sunday lunches ever.\u0026nbsp;\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E Simple, easy and delicious . . .\u0026nbsp; plus .\n . . you have the \u003Ci\u003Eadded\u003C\/i\u003E bonus of leftovers for some tasty sandwiches on \nMonday and, \u003Ci\u003Eif \u003C\/i\u003Eyou are really thrifty, the bonus of a delicious soup \ncreated from the bones and any scraps left on them for Tuesday.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Chicken4.jpg\" style=\"height: 395px; width: 354px;\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say that\u0026nbsp; Simon Hopkinson's simple and delicious recipe for Roast Chicken is one of the best I have tasted.\u0026nbsp; The chicken\u0026nbsp; turned out moist and full of flavour, with a delicious crisp skin and beautiful pan juices.\u0026nbsp;\u0026nbsp; I always roast my chicken on a bed of peeled potatoes and carrots.\u0026nbsp;\u0026nbsp; They act as somewhat of a trivet and I do admit . . . having absorbed some of those delicious chicken juices they taste fabulous when done as well.\u0026nbsp; (Plus all of the mess is in one pan to clean up)\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"photo RoastChicken2TimesPost_zps508a0897.jpg\" border=\"0\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/RoastChicken2TimesPost_zps508a0897.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLemon, garlic, herbs . . . simple ingredients . . .\u0026nbsp; WOW flavours.\u0026nbsp; Moist and tender chicken, crisp skin . . . delicious pan juices.\u0026nbsp; What's \u003Ci\u003Enot\u003C\/i\u003E to love about a dish such as this???\u0026nbsp; The Toddster was in seventh heaven . . . and so was I.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cimg alt=\"photo Roastchicken4times_zpsa5cc5932.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Roastchicken4times_zpsa5cc5932.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Roast Chicken*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 2 to 3\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roast-chicken\"\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThe Ultimate roast chicken by Simon Hopkinson, as seen in The Sunday Times Ultimate Cookbook, sunday lunch.\u0026nbsp; The\n former Bibendum chef turned author can roast and write with equal \naplomb. His 1994 book, Roast Chicken and other stories, remains a \nmasterpiece of it's kind.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n110g of good butter, at room temperature\u003C\/div\u003E\n(about 1\/2 cup)\u003C\/div\u003E\n1.8 kg free range chicken (about 3 1\/2 pounds)\u003C\/div\u003E\nsalt and pepper\u003C\/div\u003E\n1 lemon\u003Cbr \/\u003E\nseveral sprigs of thyme or tarragon, or a mixture of the two\u003C\/div\u003E\n1 garlic cloves, peeled and crushed\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"photo carvingchickenTimesPost2_zpse64ab11b.jpg\" border=\"0\" height=\"357\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/carvingchickenTimesPost2_zpse64ab11b.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 230*C\/ 475*F\/ gas mark 7.\u0026nbsp; Smear the butter with your hands\n all over the bird.\u0026nbsp; Put the chicken in a roasting tin that will \naccommodate it with room to spare.\u0026nbsp; Season liberally with salt and \npepper and squeeze over the juices of the lemon.\u0026nbsp;\u0026nbsp; Put the herbs and \ngarlic inside the cavity, along with the squeezed out lemon halves.\u0026nbsp; \nThis will add a fragrant lemony flavour to the finished dish.\u0026nbsp; Roast the\n chicken in the oven for 10 to 15 minutes.\u0026nbsp; Baste, then turn the oven \ntemperature down to 190*C\/ 375*F\/ gas mark 5.\u0026nbsp; Roast for a further 30 to\n 45 minutes, with further occasional basting.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe bird should be \ngolden brown all over with a crisp skin, with buttery, lemony juices of a\n nut brown colour in the bottom of the tin.\u0026nbsp; Turn off the oven, leaving \nthe door ajar, and leave the chicken to rest for at least 15 minutes \nbefore carving.\u0026nbsp;\u0026nbsp; This enables the flesh to relax gently, retainin gthe \njuices in the meat and ensuring trouble free carving and a moist bird.\u0026nbsp; \nCarve the bird to suit yourself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ENote:\u0026nbsp;\u003C\/b\u003E I \npersonally like to roast my chickens on a trivet of potatoes and carrots\n that I have tossed\u0026nbsp;\u003Cbr \/\u003E\nlightly with some olive oil and seasoning.\u0026nbsp; The end \nresult is a meal in one dish, with nicely roasted carrots and potatoes \nwith a gorgeous flavour having been basted with all those chicken and \nlemon juices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGet your copy of The Sunday Times Ultimate Cookbook:\u0026nbsp; Sunday Lunch this weekend, the first in a four-part series.\u0026nbsp; Featuring a selection of the finest recipes of the celebrity chef era.\u0026nbsp; The Ultimate Cookbook is part of\u0026nbsp; The Incredible Edibles Food Series dedicated to food and dining.\u0026nbsp; Upcomng editions in the series are Quick Eats on Sunday November 24th, Brunch \u0026amp; Baking on Sunday December 1st and Dinner Party on Sunday December 8.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nVisit\u003Ca href=\"http:\/\/www.thesundaytimes.co.uk\/\"\u003E\u003Cb\u003E thesundaytimes.co.uk\u003C\/b\u003E\u003C\/a\u003E to subscribe and to find out more details about exclusive Times + chef eents hosted at some of the country's best restaurants.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cspan\u003E\u003C!--more--\u003E\u003C\/span\u003E\u003Cspan\u003E\u003C!--more--\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/603008822929074961\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/roast-chicken-and-other-things.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/603008822929074961"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/603008822929074961"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/roast-chicken-and-other-things.html","title":"Roast Chicken and other things"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}}]}});