It wasn’t pretty, but somebody had to do it – eat all the leftover Christmas cake and pud that is. Along with all the panettone and trifle. As I sluggishly emerge, Jabba the Hutt-like, from my self-induced Christmas carb coma, I’m counting the cost. I don’t need to get on a scale to know the damage is considerable. One of life’s greatest travesties is that it takes me two months to get rid of what I pack on in a mere two weeks. Note to everybody under 35: brace yourself dahling, this only gets worse with age.
While banting is not exactly my cup of tea, I’ve decided to shun the carbs for a while – like maybe for a day or two. Eating fresh and light(er) it is. With capers, lemon, parsley and garlic, this super quick and easy chicken recipe packs a walloping salty, zingy, tangy, herby flavour punch. The inspiration for it is Italian pollo al limone which mostly also includes some flour and white wine. But I want dinner on the table in under 15 minutes, so this is my shortcut cheat’s recipe. Naturally it goes brilliantly with home-made pappardelle pasta or cheesy parmesan mash. It’s just as good piled high onto crunchy baby butter or baby cos lettuce heads. And if I repeat that often enough, I may just believe it.
Happy New Year everyone! May your resolutions last longer than mine.