For weeks now I have been meaning to sample this chicken from Stone Soup. Finally, the night arrived. Let me tell you it was well worth the wait. I made yoghurt cheese rather than the yogurt and cream cheese mix. Deliciously moist and packed with flavour. There’s barely enough left to make a single sandwich for lunch tomorrow. Which is pure gluttony as we usually get 2 meals out of a chook. To be fair, it was a small one.

On the side we had this simple little salad invented out of what needed to be used most quickly from the vegetable crisper.

Warm Chinese broccoli, broad bean and kohl rabi salad
1/2 bunch Chinese broccoli
1 cup shelled broad beans
1/2 kohl rabi, skinned and cut into match sticks (keep in acidulated water until ready to serve)
100g Danish feta, crumbled

  1. Blanch broccoli and cut in half
  2. Boil broad beans for 3 minutes and then remove outer skins
  3. Combine all vegetables and feta in a large bowl