I know what you're thinking. What did they do with the leftovers?
Pretty much what we always do with left-over roast chicken: We turn to one of the several well-thumbed Nigel Slater books that lie around the kitchen and pick a recipe. As often as not, we'll do one of the two or three risottos - tonight the creme-fraiche one from Real Food. All wonderful because, frankly, Nigel doesn't do healthy: If it needs butter, it needs 50g of butter.
The great thing about risotto is that it requires very little skill: I could make one with my eyes shut. The not so great thing about risotto is that it does need constant attention, what with that all that ladling of stock... (Does anyone really ladle stock? Rather than put it in a jug and pour in a bit every couple of minutes? Do people feel it's more like proper cooking if they have to get their ladle out?)
So... stuck at the stove with my jug of stock and wooden-spoon, I looked around for something to occupy myself. It was never going to be Simon Cowell. And my camera lay idle...
Pretty much what we always do with left-over roast chicken: We turn to one of the several well-thumbed Nigel Slater books that lie around the kitchen and pick a recipe. As often as not, we'll do one of the two or three risottos - tonight the creme-fraiche one from Real Food. All wonderful because, frankly, Nigel doesn't do healthy: If it needs butter, it needs 50g of butter.
The great thing about risotto is that it requires very little skill: I could make one with my eyes shut. The not so great thing about risotto is that it does need constant attention, what with that all that ladling of stock... (Does anyone really ladle stock? Rather than put it in a jug and pour in a bit every couple of minutes? Do people feel it's more like proper cooking if they have to get their ladle out?)
So... stuck at the stove with my jug of stock and wooden-spoon, I looked around for something to occupy myself. It was never going to be Simon Cowell. And my camera lay idle...
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