It’s always a bit pressured when a foodie friend comes to dinner, no?
I like to think we always eat well, and we *do* prioritize the tasty, but it’s these occasions where you really want your cooking to be on point.
Anyway, George was coming, so my mind was whirring. The weather had got colder, so the Vietnamese lemongrass chicken I’d planned would have to wait ’til next time.
We decided to stick with poultry, but add warming Indian spices.
This is a surprisingly easy storecupboard make, even though the list of ingredients looks quite long. Aside from the fenugreek leaves, which are sold by the box at pretty much any Indian grocer’s, if you like cooking curry it’s stuff you’ll likely have kicking around. It’s also quick and tastes fabulous the next day.
So we’re just back from Leicester, where Ted was doing some research. I tagged along to see the Richard III stuff there, and was glad I did. It’s really well done – they’ve brought across the turbulence of the times, the bloodiness of the battles and the excitement of the discovery of his burial site.