Chicken fricassée (#76)

I’ve wandered back briefly to French cuisine for you today. Oddly, I wouldn’t quite say I’ve made a fricassée before, although as it is defined as meat cooked in a white sauce I’ve definitely made food along the lines of a fricassée countless times. Fun fact, this was a favourite dish of Abraham Lincoln. Obviously,…

Amaretto semifreddo (#75)

Oh. My. Gosh. Just wow. I have been intending on making a semifreddo for years. Literally years. Now I finally got round to it I’m kicking myself for not having done something so simple, so straightforward, and so beautifully delicious, much sooner. For this one you’ll need some dariole moulds. I was a bit like…

Quick chicken curry (#74)

I won’t make a huge song and dance about this one, but it is actually a great one to have in your repertoire as a way of turning some curry paste into a curry with more flavour than those pre-created supermarket pastes tend to achieve on their own. This is a thank you to the Hairy…