My nerves have taken a hit this week. Léo, in a bid to make up for lost time after finally having his plaster cast removed, thought that running with bulls, swinging from trees on ropes and bumper cars would all be excellent rehabilitation techniques. His schemes, each more horrifying than the last, had me rushing to enquire about the possibility of having hand brakes and airbags installed on the horses.
Java befriended a hedgehog and has a permanently bloody nose as a result. Without wishing to cast aspersions, I think she’s yet to make the link between her bleeding nose and new-found love. Even the eminently wise Hugo has become self-appointed Inspector of Wasp Nests and has a nasty sting above his eye to show for it. It seems that the long-lasting extreme heat has got to us all – hopefully our neurones will fall back into place in the next few days, although I’m not holding my breath…
I made this barbecue chicken dish for Léo’s birthday – he’s a big fan. It is made with fresh tomato sauce which makes it relatively healthy, and it’s deliciously tangy. I cooked it in the oven, but I’m sure it would be excellent barbecued too.
Ingredients (serves 4-6)
150ml fresh tomato sauce
100ml apple cider vinegar
Dash of worcester sauce
50g cane sugar
3 teaspoons paprika
1 teaspoon cumin
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Preheat the oven to 200°C. Combine the ingredients in a small saucepan and simmer for about five minutes, or until the sauce begins to thicken. Coat the chicken and cook for about 25 minutes or until the coating begins to caramelise.