Crisp confit chicken & potatoes with watercress, radicchio & orange salad Use some of the confit oil to toss with cubes of potato, add some thyme, season with salt and pepper and roast in the oven until golden.
It’s interesting how an idea for a dish can morph into something else. I’ve long been obsessed with the slow-cooked cumin and Sichuan peppercorn-spiked Xi’an-style lamb ‘burgers’ and wanted to try and make a quick version full of spice and flavour. I was thinking of stuffing the meat into bought pita bread which closely resemble the traditional buns.
It got Cuisine editor Kelli Brett thinking of the small cocktail-sized bites of pita that she always had to hand while living in Dubai. These were topped rather than stuffed which made for easy-to-put-together grazing. So, of course, we decided that pita bread would be a brilliant weekend project. It’s simple enough to do by hand and particularly easy if cooked on a pizza stone – but they could just as well be made on the flat plate of a barbecue or in a frying pan.
Try making the sesame-crusted feta – I think it would be especially good served with drinks (and some cocktail-sized pita for spreading it on wouldn’t go amiss either).
A friend blames me for her current addiction to Alderson’s spicy nut pesto – she’s churning through the jars. Its nutty spiciness makes it a super base tossed through pasta or slathered onto crackers with a goat’s cheese.
Walnut tarator seemed the thing to make when I finally got around to cracking the kilos of whole walnuts that had been sitting on the kitchen bench for months (the rest are in the freezer ready for next time). I think tarator has a particular affinity with fish and seafood, but it’s also good with vegetable fritters and chicken.