Just a brief update - it's getting towards the end of the month, and I tend to give the magazine recipes a miss, and flick through my cookery books instead. Friday saw a return to the excellent WI Big Book of Best Kept Secrets: 500 Seasonal Recipes; yes, I know, Keller, Blumenthal, Roux, and the Womens' Institute!
The recipes in this book are always tasty, and more importantly - always work ! Anyway, very simple recipe - Tarragon and Chicken Soup: Onion sweated with butter, lemon zest, lemon juice, chicken stock; finished with a shredded roast chicken breast, splash of double cream, and some chopped fresh tarragon - yummy.
I guess you could give it an eastern slant by changing the stock & cream to coconut milk, the lemon to lime, and the tarragon to coriander (erm, scratch that - I'm one of those people that absolutely hates the taste of coriander) - use a nice fresh red chili instead.
