Chicken like my Papa makes it.

You know those adverts that stereotype family gatherings and the idea of coming home to a certain brand or meal? Think Richmond sausages (ew) or Clover (Lurpak all the way, sorry) - if I could make an advert on this theme about my family this chicken is what I would have to deck out in lights.

I'm not entirely sure how to give the legend that is my father's fried chicken full justice in a blog post in all honesty. Seriously. I'm pretty sure my Dad has cooked this on at least 4 different continents, in hundreds of different kitchens, on holiday, at friend's, actually anywhere I've ever called home, even in a caravan with one hob and no oven (madman). Basically it would terrify me to try and count the amount of times I have eaten this. We have had gluten free varieties, veggie varieties, and have probably tried every different type of breadcrumb from fresh to dried to Panko to mixed with herbs and Parmesan.

This is a recipe very close to my heart and I do not share it with the world lightly therefore the instructions here are minimal and leave space for you to find your favourite breadcrumb texture or extra seasonings. I call it a recipe but really its more a series of processes but it is so worth the effort. I mean, who doesn't love fried chicken?

1. Ready your troops (rolling pin, flour, beaten egg, breadcrumbs and chicken)

2. Between to sheets of baking parchment, bash the chicken out thin

3. Dip into seasoned plain flour

4. Egg

5. Crumb. (Really bash the breadcrumbs in so they're compact. The more you can get stuck on the better.)

6. If you don't end up with flour-egg-crumb balls of glue on the end of your fingers you're doing it wrong.

7. Shallow fry on a medium heat in olive oil until golden on both sides - because the chicken is beaten out thin that should be sufficient time to cook it though.

In other news - I went to the Good Food Show last Sunday (Happy early Christmas to ME) and saw these chaps.

Hollllaaaaa Greg/John. *Ticks life accomplishment box*

Olive Focaccia.

MMMmmm. Carbs. MMMmmm. Carb-y carb-y goodness.

I must say, I could live without meat, I could live without sugar but a life without carbs would not be a good one in my book.

If you hadn’t worked it out I’m definitely not one of those girls who comes out with the constant refrain of ‘oh, sorry, I’m on a carb free diet’ or ‘I’m just trying to not eat carbs at the moment’. Ohhh no.

Don’t get me wrong, those who do it are welcome to. Just means there is more for ME.

NOM.

Aaannyywaayyy…

I loooveee foccacia bread. Love love love love. It’s definitely my favorite type of bread. Throw in some olives and some nice oil and vinegar to dip in and I’m a gonner.

You’ll be likely to find me a few hours later, twice the size and covered in tell-tale crumbs.

So this is officially one of my favorite things. EVER. (I’m quite enthusiastic about it if you hadn’t noticed…)

4 cups Strong bread flour

1 tsp Sea salt

½ tsp Sugar

2/3 cup Tepid water

1/3 cup extra virgin olive oil

1 tsp easy bake yeast

½ cup olives, roughly chopped.

Pre heat the oven to 400 degrees.

Combine the water and yeast and leave to stand until a head forms.

In a large bowl combine the flour, salt and sugar. Add the liquids (it will be sticky).

Knead it until it forms a smooth dough which springs back if you poke it.

Leave in an oiled bowl to rise covered in clingfilm until its doubled in size.

Knock back briefly and mix in the olives then push flat into a well oiled tray (Like this:)

Leave to rise a bit again for around 20 minutes then dimple, sprinkle with some more salt and olive oil.

Bake until it develops a golden crust and sounds hollow when tapped on the base.

Devour (in one sitting if you're me).