|me in my usual writing position on the settee.|
While I was doing this I put on some soporific music by Jane Birkin and later on, as I cooked my evening meal, I had my Rick Stein’s French Odyssey DVD on TV as background noise, all very very familiar after multiple viewings. As Rick’s vocals floated through my house and informed me of barbecued or grilled sardines, inspired salads, stiff fresh fish, meaty Toulouse sausages and cassoulet au confit de canards I was suddenly in the south of France in my head.
|Madeleine cake and coffee|
The chicken had been cooking in the oven for just over an hour on a middle heat (gas mark 7) and after I took the foil lid off the dish and returned the lemony aromatic chicken to the oven I started to prepare the potatoes and carrots and leeks. Now it was just a case of peeling the carrots, cleaning the spuds, chopping the leeks and par boiling the lot before adding to the stock pot with some chicken stock. I got rather carried away watching Rick Stein and within half an hour I was aurally confused by a remote rattling sound coming from the kitchen. On inspection I discovered the potatoes boiling madly on the stove and the lid dancing a manic dance to its own crazy bubbling tune. I turned it down and checked the carrots and leeks in a separate pot. Another ten minutes and they were perfectly done.
|lemons and lemon rind|
|chicken with lemon and thyme|
|cooked chicken pieces|
In the latter stages I added eight cloves of Lincolnshire garlic (finely chopped) to the casserole to add yet more flavour.
|me in the kitchen.|