Hello team!
It is less than 2 weeks until my debut book Tucking In is out, and it is starting to feel very exciting indeed that soon you will be cooking the recipes. In this week’s newsletter, I thought I’d give you a sneak peek of what you can expect in the book, with a really great chicken salad recipe. If you like it, maybe you’d like the other things I have to offer you in there!
Some book FAQs:
How many recipes are in the book? There are 111 recipes (quite a satisfying number I think?)
I’m pescetarian, is there something in there for me? Yes! I’d say 70% of the recipes are pesce friendly, and 60% are veggie friendly. There are a good few vegan ones in there too, and some GF numbers.
Are there serving suggestions for the dishes in the book? At the back, I’ve written a dinner party planner, which has suggested menus for if you were having a load of people round to eat.
Enjoy,
Sophie x
The Recipe
Coconut Chicken and Bean Salad with Jammy Shallots
A warm chicken salad is a very lovely thing. Chicken fat is one of the
most gorgeous naturally occurring flavours in the world, I reckon. Cooking chicken thighs skin-side down in a frying pan means releasing all that flavour, which can then be sponged up by whatever you cook in the juices. In this case, you cook some jammy shallots in the fat, then toss them with that crispy chicken and some tender green beans to make a very fragrant salad situation. You could even double up and save some for your lunch the next day.
Serves 2