BURNT HONEY & LIME WINGS.

Burn your honey babyyyy. Apologies in advance for completely scuppering your dinner plans tonight.

This week I want to talk about simplicity.

There is something a little up with this definition of simplicity of me. PLAIN. PLAIN? Surely not. I totally believe something can be complex, have depth and be fascinating to eat without being plain. I promise you will never cook one of my dishes and think of it as plain. I wanna smack you round the face with flavour but sometimes that can be done with just a few beautiful ingredients. This recipes uses a few simple ingredients but uses different cooking techniques to draw out every delicious flavour.

This week I have been working with chicken wings which are one of the most versatile ingredients that I use constantly in my cooking. I am a big broth fan so there is always a pack of these fresh or frozen close to hand. I am so tired of reading about ‘the humble chicken wing’, I suppose they are humble from a price perspective and were classically an offcut of meat but no, I am not having it. They are one of the best vessels for flavour, and from tiny wings, big hunking hits of chicken flavour can be delivered. I will roast these till within an inch of their lives to act as the base for one of my stocks, batter them so they have a crispy coating, or cook down for their facts and juices to make a delicious chicken fat caramel (more on that very soon).