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This is the way I used to eat roast chicken in France. By slipping tarragon butter under the skin, you not only keep the breast moist, but all that flavour gets absorbed by the chickpea stuffing as well.
This simple salad is the perfect blend of sweet, sour, salty and bitter, and works with most seafood and meat, but is particularly good with steak.
Quinoa is a slightly nutty grain that makes a great alternative to couscous, rice or lentils. Here I’ve turned it into a simple salad, based on a very popular dish we serve at Bread Street Kitchen.
Scallops are cooked when the outside is golden brown and the centre is just going from translucent to opaque. The simple salad goes equally well with crab or lobster.
A lovely salad that works any time of the year alongside grilled meat or fish. By roasting the onions first, you add another layer of flavour to the dressing, which would go equally well with potatoes or cauliflower.