Spicy Chicken & Mushroom over Roasted Marrow

It's a bit of a use-up meal ...

Take a marrow, or at least a good length of, cut in half lengthways, remove the seeds and commit to the oven at 180C for about an hour. Optionally, drizzle some olive oil over.

When the marrow is about done, shred an onion and some chicken breast.

In a large skillet, melt a little coconut oil, pop the onions in with some flavours: sea salt, black pepper, garlic powder, paprika and ground coriander.

Once the onions are cooked through, add in the chicken and quickly cook through before adding in sliced mushrooms and chopped fresh coriander.

Serve out with the marrow down first, chicken and mushroom over, garnished with some pine nuts and a good drizzle of yogurt and lemon juice. I also sprinkled some sumac over.

... for a random bunch of ingredients, just cooked through and put together, it worked very well; testament to the chorus of the ancestral chef: "cook real food and put it together".

Turkey Mince Sliders with Celeriac Remoulade

... just a simple meal, quick to make and great to eat!

Turkey Mince Sliders

1lb Turkey Mince
Lemon Rind
Chilli
Sea Salt
Black Pepper
Ground Coriander

Coconut Oil to fry

Mix the lot together, divide into 8ths and make meatballs, pressing down gently once you pop them into the skillet for frying.

Coconut oil in the skillet for frying.

Fry off on a higher heat for 2-3 minutes each side, lower the heat and cook on for maybe 5 minutes each side.

Meanwhile ...

Celeriac Remoulade

Celeriac
Egg Yolks (1 per Person)
Olive Oil
Lemon Juice
Cider Vinegar
Sea Salt
White Pepper
Poppy Seeds

Slice the celeriac into thin slices and shred into long matchsticks.

Blanch in boiled water.

Make up the remoulade by whisking the egg yolks, drizzle of olive oil, splash of cider vinegar, juice of half a lemon, no need to be exact ... together with sea salt, white pepper and poppy seeds.

Drain the celeriac and combine with the remoulade which will cook through in the residual heat.

Serve

Mound up some of the celeriac remoulade in the middle of the plate and surround with the sliders over some salad if you like - I went with shredded lettuce and tomato slices.

Chicken Liver Parfait

Similar to pâté but more creamy ...

Take some chicken livers, it doesn't matter how much; some, and gently fry off in butter.

Blend with cream, at something like a 1:3 ratio of cream to livers.

Spoon into ramekins and seal with melted butter poured over the top and garnished with a thin slice of lemon, sprinkle of Allspice, some green peppercorns and a sprig of dill.

Serve with crisp lettuce leaves.