Garlic & Rosemary Chicken
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If you’re old enough to remember when supermarkets ran out of cranberries after Delia Smith used them in a duck dish on TV in 1995, or when Yotam Ottolenghi sparked a run on sumac and za’atar in 2008, then chances are that you get most of your recipes from cookbooks or television chefs.
Nigella Lawson’s latest book,
Cook, Eat, Repeat and its accompanying television series offered just the comfort we all need in lockdown, and in recent weeks it seems as if every second person is making her chicken with orzo (highly recommended).
The beauty of the recipe is its simplicity the flavour reward far greater than the effort required to achieve it but even this gem seems complex compared to the latest recipe to go viral, baked feta and tomato pasta, which, unless you live under a stone, you will a) have eaten in the last week and b) know has proved so popular that is had led to a national shortage of feta in Finland. The pasta dish first appeared on
4 tbsp coconut yoghurt, to serve
Preparation
Sift the flour into a large bowl, add the caster sugar, baking powder and salt and mix together. Whisk in the melted coconut oil, vanilla extract and 375ml of the coconut milk to create a smooth batter, about the consistency of thick double cream – if the batter seems a little thick, add the remaining coconut milk to loosen.
Melt a little coconut oil in a large frying pan, add a large spoonful of the batter for each pancake, you may fit 2-3 in the pan at a time. Cook over a low heat for 2-3 mins or until small bubbles start to appear. Flip over the pancakes and cook for another 2 mins or until pale golden and well risen. Transfer to a serving plate and keep warm while you repeat with the remaining batter to make 12 pancakes.