Remember I said …

… I'm not sure this is the end of my supper menu – I was right, it wasn't. I prepared my usual favourite sides – a slaw with sultanas and apples and baby beetroots in balsamic vinegar.

My final dish is another variation on one of my favourite themes – the whole slow cooked chicken. Place two or three whole star anise** in the cavity of the chicken. Spread the chicken with the garlic and stock paste but omit the oregano.

The result is a moist, tender chicken with an aromatic, garlicky flavour. I sliced the breast and served just as it was. It was delicious and gets a big tick. As is my usual habit I strained the stock and it's in the freezer along with the rest of the chicken for another day.

If you'd like a good idea for “another day” why not smoke chicken breasts in your aromatic stock, and no you don't have to have your own smokery. Poach them in the stock - 500ml. Bring the stock to the boil and submerge 4 medium chicken breasts and simmer for 10minutes, covered – turn the breasts over a couple of times. Turn off the pan and leave the breasts to continue cooking in the stock. Fridge when cooled.

**Star anise is a spice native to China and Vietnam. It has many culinary uses - as an ingredient in Chinese 5 spice powder - in Indian cuisine it's ground to a powder as part of garam masala and in Vietnam used in their famous soup dish Pho. It's a perfect marriage for slow cooked dishes. It's used in sweet dishes too drizzled as a syrup over fruit, and even steeped in coffee to enhance flavour.

One of my favourites but I suppose you have to like aniseed!