In the UK we eat 748 million burgers every year. That equates to one a month for every man, woman and child.
Fast food is a serious business, as we all know. But of all the different types (Chinese, Pizza, Fried Chicken and so on) Fish and Chips stands tall as the original, the Grandaddy if you will, of instantaneous culinary satisfaction.
Yes those two Northern Bikers have a new TV series (about the third in the past twelve months). In the latest they try to go all gourmet and posh on us. From what I’ve seen so far it’s been pretty good. This post explores their ‘Smoked salmon and dill tian with warm potato galette and fennel and apple salad‘ – which is certainly a mouthful but, as we shall see, a pretty simple good-looking starter!
I’m about half way through present wrapping and it’s doing my head in (As is the fact that I am waiting for some new blinds to turn up from John Lewis – they are now officially my most hated brand because they didn’t deliver on time and they don’t seem to know what they are doing; for those who know the John Lewis brand this might come as a surprise – for those that don’t; they’re overpriced and, thankfully for you, over here).
So to try and remain in a state of festive calm I reminded myself that the Hairy Bikers seem to be able to maintain an air of constant joviality no matter what. And so I delved between the covers of their book of pies and found this creation:
Back in 1953, for the coronation of Queen Elizabeth II, two old dears, Constance Fry and Rosemary Hume, were tasked with coming up with a new dish to serve at the official banquet (no apologies for historical inaccuracy). They proposed a chicken dish served in a spicy yet fruity sauce.
The corgis eat Coronation Chicken everday for breakfast