"If you’re going to roast a chicken, try to get at least three meals out of one chook. Serve lots of vegetables with the roast so you’ll have leftover meat to make this salad, and use the bones to make a stock." Matthew Evans, For the Love of Meat
This is a lovely dense and fragrant cream. The slight tart flavour of the passionfruit is a great foil to the rich creaminess, with the elderflower adding an almost-crisp flavour and spritz from the sneaky prosecco that’s added.
Maria Benardis cites Anogia, Crete, as having the best slow-cooked lamb she's ever tasted. This recipe is a great deal faster to prepare than that of Anogia, but is equally satisfying. Add grated Greek cheese to the breadcrumb coating.