Sticky chorizo potatoes

Winter starches, yeah? But something a bit quicker than a stew? Cursory tapas influence? Yep, sweet – hop on.

Chorizo potatoes

Ok, it’s a terrible picture – I’m still finding my feet with flash and working without daylight. But I’ll assure you, it tastes way better than it looks, and you can bring it in at just under twenty minutes. That’s not bad given how much faffing I usually mandate.

It’s potatoes and chorizo and garlic and stock, and it does what it says on the tin.

It might not make the cut for the book, but I’ll definitely be making it again.

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Sherry poached chicken with shallots

It’s time for miniature vegetables in all the sherry. Yeah? Yeah. Sherry is great – more on that later.

Sherry poached chicken

Without the disembiggened carrots and twee micro-onions, this would just be a pallid coq au vin. But because the base flavours are quite timid, it felt like an opportunity to let the sherry shine. Plus, I really wanted to write a recipe that included the instruction “now pour in a bottle of sherry”. I’ve stopped a little short of that, but you’ll still need most of a pint of crisp, delicious fino.

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Riddle and Finns, Brighton – seafood and style

I have been to Riddle and Finns twice now; once nearly three years ago, in the early days of my spending a lot of time in Brighton, and again last night. Their online menu (it’s a pdf, I’m afraid. Because restaurants) is a little out of date. On both occasions I enjoyed it tremendously, and I’m reasonably sure that on both occasions I did so by making a wretched mess of myself and the table near abouts, by dismantling an enormous crab. Crab claw at Riddle and Finns The folks I was with ate lobster and sea bass. We had simple sides, a middling Sancerre,  a little dessert, and a gorgeous sweet sherry to round it all off. This set us back about £50 per head, which I felt was perfectly reasonable for the experience, but if you’re less fond of shellfish and/or booze, you could easily spend half that.

Either way, I’d recommend a visit.

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