Moving on …

Lockdown may be easing but we're nowhere near any sort of “normal” and I use the word loosely! There are no coffee shops, pubs or restaurants properly open yet although there's some suggestion that may change in the middle of June. The bad news is we still have to cook and as the weeks go by it's getting harder to feel inspired, let alone cook our meals.

The weather has been more than kind which in a way has made life a little easier – a BBQ gives at least an illusion of freedom alfresco.

Over the last few weeks I've given menus hoping that the suggestions given might spark ideas but with no recipes. I've picked a recipe from those menus that I think you'll find useful for happier times to come.

We are all dreaming of the day when family and friends can get together in the same house and when that day dawns feeding them too. The last thing we'll be wanting to do is to eat into - sorry for the pun - that special time by spending it in the kitchen so what follows is an idea which you can approach in different ways.

The following dish is definitely in the “crowd pleaser and lip smackingly good” categories – it never fails.

Tarragon Chicken

Serves 4

4 chicken fillets

drop of Rapeseed/Canola oil and a knob of butter

500ml/1 pint of chicken stock

2 cloves of garlic, mashed (optional)

Bunch of spring onions, finely diced

1 tsp dried tarragon

Fresh tarragon – chopped – approx 2 tbsp

160ml/¼ pt/5 fl oz approx Vermouth or dry white wine

120ml/4fl oz double cream/heavy

celery salt and white pepper

drop of Rapeseed oil/Canola and a knob of butter

You'll need a large frying pan – preferably one you can transfer to the oven. Heat the rapeseed oil and butter and seal the chicken on both sides and set aside. Add the spring onions to the pan with the mashed garlic and dried tarragon - stir fry for 2 minutes then add the stock and the vermouth, let it bubble up, add the salt. Add the chicken breasts back to the pan. You can cook the breasts on the stove or in the oven. If you're using the oven 180fan/200c/Gas 6 for 20 minutes but take care when removing the hot pan! Remove the fillets and wrap in foil to keep hot whilst you bring the liquid to the boil, add the cream and the chicken breasts – simmer gently for another 10 minutes and sprinkle with fresh tarragon and white pepper.

Next up – the alternatives and some hints and tips too.