A multi-textured loaf, flecked with seeds, courgette and cheese, plus a fantastic, Mexican-style, rice-stuffed chicken
L
ittle beats a loaf of fresh bread still warm from the oven. Today’s one is flecked with courgettes (zucchini), toasted seeds, a pleasing hint of green chilli and plenty of cheddar – the more mature, the better. It is delicious in the extreme, and even more so when spread with pickled chilli butter. But first a year-round roast chicken, inspired by the red rices of Mexico, that fills the day with a happy glow. If ever there was a dish to sing for its supper …
I am endlessly in awe of the amount of umami unleashed by a simple braise of tomatoes, garlic and onion. Here, their sticky, sweet juices caramelise around the grains of rice and edges of the pan, producing a swashbuckling flavour-bomb that looks resplendent when it comes to the table.
Prep 15 min
