I've just picked three highlights. I'd never made Coronation Chicken before. Have you? I thought I would have a go this Queen's birthday with all the Jubilee events going on and I was very pleasantly surprised. It wasn't even that complicated. I used Rosemary Hume's original recipe and I pretty much stuck to the recipe even when it sounded a bit odd e.g. apricot jam & mayonnaise. I did just poach chicken breasts rather than a whole bird because it was only for three. The rice salad with peas was delicious. Try it in the summer or at the next Jubilee.On the retro theme I also recently made a prawn cocktail with a classic Rose Marie sauce and Steak Dianne. It's worth revisiting those old favourites - they were popular for a reason. Perhaps I'll have a dinner party with a retro theme.
Phoebe gave Peter a very exciting pizza cutter for his birthday and, yes, I know that was a while ago, however pizzas have now been eaten & sliced & I can report that it is very effective. I should have some of the other gadgets in the series. The pizzas were also good. I made one classic margherita & looked to Hugh for inspiration. I always use Hugh's magic bread dough for pizza these days. Any dough left over shape into a loaf, make a couple of cuts in the top and pop in the oven at 250 for about half an hour or till it sounds hollow when tapped on the bottom. I have made the beetroot pizza and recommend it along with the kale and onion, however on this occasion I did potato, rosemary & blue cheese. The classic margherita & this one are the two pizza greats. They also do a fabulous version of this at Scopa in Wellington - it's the Rosa Maria. While I'm on the topic of the Bresolin brothers, we had the Wellington on a Plate menu last week at Duke Carvell's between movies and it was a stunner. And tomorrow is the Moore Wilson Food Heroes which is one of the highlights of my culinary year. 
My house guests gave me Ottolenghi's Plenty and I made Chickpea, tomato & bread soup. Make this soup. Ottolenghi describes this as a warming & filling meal in a bowl after which you need nothing but a "little pillow to rest your head on". It's true. Try it.And there are many more gems to be found in the book. It has become one of my "go to" books when I have a vegetable & need an idea.
And I have to tell you about the dinner I have just eaten. Peter made us braised fish with leeks, thyme and potatoes.
For two, cook a couple of waxy potatoes, sliced 1/2 cm thick, for about 4 minutes & set aside to cool a little. Halve a leek & slice about 1cm thick. Mix the cooked potatoes & leeks with 2 tbsp melted butter, some thyme leaves & a clove of crushed garlic. Tip into a wide saute pan - Peter used the cazuela - pour over 1/4 cup white wine & 1/2 cup chicken stock & bring to the boil. Cover with baking paper, seal with foil or a tight fitting lid & put the dish in the oven at 180 for about 45 mins. Cut about 350 g white fish into large pieces & place on top of the veg. Pour over a little cream, season & scatter with grated Parmesan. Cook uncovered until the fish is cooked - about 15 mins. Serve with lemon wedges.
