Having made a batch of chicken stock after a lovely roast with Mark and Chris in Stratford (in fact the first roast I’ve ever made including very crispy roast spuds – secret trick: sprinkle with flour before roasting & yummy gravy made by Mark), I thought I’d use it to make a Saturday lunch for Tadhgh before we explored some of ‘Shakespeare’s Houses’.
Super easy and very yummy, but a bit slurpy to eat!
Boil some chicken stock with some slices of chilli & ginger. Add some green beans and sugar snaps, noodles & prawns. Squeeze over some lime juice, a dash of fish sauce and a handful of coriander.