Roasted Joy

  Today has been an utter joy. As usual I woke up way too early, but that gave me time to get my shit together and still enjoy a relaxed breakfast with my hosts. Heading off into the crisp morning reminded me that if I'm sitting a nice warm car, the frozen Oxfordshire countryside, illuminated by the early morning sun under a bright blue sky is quite a stunning spectacle.

  At nine sharp I was let in to the marvellous kitchen where lunch would be prepared. If you missed recent posts, I'd been asked to coach a lady through the process of creating a festive, turkey based lunch in about two weeks time. My plan was to guide her through a dry run of the main event, but using a chicken instead.

  By nine thirty the wheels were fully in motion and the first bottle of fizz was popped open; the train was gaining speed. The first task was to slow cook the bird for maximum succulence. Once that was in the oven, the other tasks got tackled and checked off the list. Bread sauce. Cranberry sauce. Roast potatoes. Mashed potatoes. Stuffing balls. Carrots. Parsnips. Gravy. Brussels with pancetta and walnuts. A lot to get through but there should be time.

  With two hours to go, I realised there wasn't quite enough momentum so I turned up the wick and even found time to rustle up the worlds fastest orange cake while still managing to get everything on the table for two o'clock, when we sat down to a well earned lunch. Accompanied by more fizz. Of course. Oh, and a very moist chicken.

  A good time was had by all and even the fussiest eater at the table was impressed and ended up with a clean plate. Part one, complete. Part two, however, is the real test. Can the meal be recreated with minimum stress and maximum flavour? I'll find out in a couple of weeks. Before I left, plans were set in motion for a repeat visit next year, when the same crew would be in the kitchen, but more guests would be at the table. I can't wait. Thanks for a great day everyone.

Kirk out

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