It's Foodie Thursday and resident chef Nigel Barden cooks up another culinary delight! Plus there's a brand new confession for the collective's conscience!
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Nigel's Marinated Lavender Chicken
From Christine Vidal of Made in Provence (www.madeinprovence.co.uk)
Prep time 10 mins (3hrs min marinading / overnight)
Cooking time 35 mins
6 pieces of chicken (ideally legs or thighs)
2 tbsp of Extra Virgin First Cold Pressed Olive Oil
zest & juice of 1 large lemon
2 garlic cloves peeled and finely chopped
a few sprigs of fresh thyme finely chopped or a pinch of ‘Herbes de Provence’ (dried herbs)
1 tsp of Made in Provence “Cooking Lavender” (or any dried lavender).
2 tbsp of Made in Provence “Lavender Honey” (or any lavender honey)
Salt & freshly ground pepper
1. In a bowl, crush the lavender flowers & thyme; add the olive oil, garlic, lemon zest & juice & lavender honey.
2. Season well.
3. Coat your chicken pieces with this marinade, cover & put in the fridge for at least 3 hrs, or overnight.
4. Cook in a preheated 200C / gas mark 6 oven, for approximately 35min or until the chicken has caramelised & the juices run clear (pierce the thigh with a skewer to check).
5. Turn the chicken pieces half way through cooking time.
Nigel would serve this with new pots or rice & ratatouille.