Coq au vin is one of those dishes that is designed for a long, slow cook. And even if you don’t have a rooster (the cockerel part of coq au vin), chicken thighs make a good base, as does a whole chicken chopped into pieces that fit your pot. We’ve adapted this dish, as does everyone, to cope with the ingredients and the equipment we have.
A buttery, butternut soup with potato and thyme brings out the flavour of autumn in so many good ways.
This light but tasty chicken soup boasts a decent chicken flavour supported by lemon thyme and a touch of chilli. It’s the ideal soup for feeding to your family when they have a bad head cold. It’s also great for those really hot nights: somehow chilli and stifling heat go together, or maybe we’re just a family that loves its chilli.
This has become our picnic tart of choice. The soft onions collapse into the rich, gooey blue cheese to give a wonderful savoury starter. It belongs in that small space between setting up and the entire extended family and friends converging for the main meal.