We always used to tease Mum that she was no good at pastry. Her certificate from the Cordon Bleu School in Paris was for a Très Bien degree, but it had ‘avec pâtisserie’ crossed out, as she had not completed that module. This guest recipe …
…with a cheeky bit of lobster. I’d planned to add smoked haddock to this comforting chunky soup, but the fishmonger was “all out, so what about a lovely cooked lobster instead?” I’m glad he persuaded me, as it was a fine addition to a dish …
Not the most alluring title, but less clunky than “Chicken and chorizo with peppers and butter beans”. It tasted even better reheated a couple of days later, after the flavours had mingled and mellowed in the fridge. More of a curate’s egg of a dish …