Hugh Fearnley-Whittingstall’s new cook book River Cottage Good Comfort is a treasure trove of simple, tasty recipes – just the sort of thing we love here at Suppertime!
I won’t spoil his sales by repeating the recipe, but this is a great use of left-over roast chicken meat with stock made from the carcass, finely-chopped carrot and leak, peas, plus small pasta stars and onion. Instead of using olive oil, I fried the veg in the schmaltz, the chicken fat scraped off the stock once it had solidified in the fridge. Full of golden flavour.
