This is a great summer dish which offers a fantastic way to load up on your 5 a day.
Take an arm full of veg. On this occasion I used sugar snap peas, courgette and leaks
Chop your veg! I kept it chunky.
Start to cook your risotto in a stock and wine combo. Do it in the normal way, cook off the rice in butter first for 60 seconds then add a slash of the stock. Stir snd let it soak up, then add more.
When half of the stock mixture is used, chuck in the veg and continue to ladle the stock (season as you go).
Tom Kerridge made another appearance in my house over the weekend. OK, so it wasn’t actually Tom in the flesh, but his new recipie book did feature in my food adventures, to be specific, the Jerk Chicken.
It’s not the 1st time I’ve noshed on this spicy poultry but Toms tip of oven cooking with a steam element (from a water bath under the chicken) is NOT to be ignored! Honestly, I cooked the chicken pieces for 45 minutes. I thought to my self “this is going to be dryer than the Sahara itself” but to my surprise and delight, it was as moist as moist can be!
A simple dish with a fiery flourish…go for it. (Not sexy to eat though, unless sexy to you is carnivorous finger lickers)