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Do you remember last week how I expounded on the virtues of frozen herbs and showed you how to cook a cherry and thyme clafoutis?
(I KNOW! Cherry and THYME! Herbs in a dessert. I’m such a renegade. I should probably write a groundbreaking recipe book right now.)
It was because I’d just been to that Darégal cooking workshop and was all of a flutter about how frozen herbs were going to change my life. I’d basically decided, watching the Darégal chef make those amazing mussels in coconut milk, that from now on I was going to be the ultimate domestic goddess, conjuring up flavourful home cooked meals at least twice a day. It was only because I hadn’t had frozen herbs in my life until that point that I cooked so many chicken dippers. But now… now my freezer was full of chopped garlic and coriander and ginger and the world was my oyster.
CHANGE WAS COMING.
Okay, so I have cooked some chicken dippers since then, but Belle honestly does love them. She’s like a toddler really in many ways – give her a plate of chicken dippers, some ketchup and the TV remote and she’s happy.
I don’t think that you need to necessarily choose though between being a culinary herb wizard and eating chicken dippers. I’m a complex woman after all, I have LAYERS. Some days I’m a chicken dippers kind of a gal, other days I’m cooking myself a prawn and coconut curry for lunch just because I can.
And very nice it was too.