I have been putting olives in nearly everything recently, thanks to this generous gift from a house guest (thank you, Tim). It’s a whopping 1400g jar of my favourite sort of black olives, fruity, wrinkled and salty. Any friends who suggest that could equally describe me should consider themselves removed from the Christmas card list.
Regular readers will know that my sister-in-law Sarah crops up often in these pages. She’s an exceptional cook and when we were scratching our heads over something interesting to do with a plate of chicken joints the other day, Continue reading