PeterL2 > writes:

> Chicken thigh fillets fried to a nice golden brown in the frypan till about
> 3/4 done, then removed from heat and a cup of Bubbly added to pan to
> deglaze and use as a sauce base. Reduced a bit, then added cream, and a
> handful of chopped Italian parsley.
>
> Served with carrot fingers, lightly steamed and then tossed with toasted
> sesame seeds and a tablespoon of local organic honey. Also a mash made with
> steamed spuds with fresh garlic, cream added to the mash, along with some
> chopped rocket and Kale.

Finely chopped fresh garlic in mash is superb. Even better is a generous
spoon of creamed horseradish.