Whilst I enjoy a good roast chicken as much as the next guy I sometimes prefer the bits that follow, like the delicious chicken sandwiches for two days in a row on buttery toast, mmmm. After stripping the carcass the bones all go in a bag in the freezer. I grabbed this lot today and chucked in a few rough chopped onions, carrots, celery, salt and pepper and some chilli flakes. Boil that for a few hours then drain. Then add some finely chopped carrots and celery some pearl barley and wait. Bloody delicious! So a fiver for a chicken and almost four meals out of it. Good stuff.
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Such a simple dish but my recipe for this has been evolving for a long time with lots of input from a variety of people. It does seem to get even better each time I make it now.
I love the way I ask Emma “Do you fancy spag…” YES! Is the answer before I finish the sentence.
So here’s to the humble spag bol and it evolving into something even more delicious that it already is.

After Vaughan whipped me on our ride today I got home and made a superb plum crumble with Emma. Fantastic with custard and some cream. Thanks for the plums Mum.
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