Friday 4 October - Chicken Kiev and Bread and Butter Pudding

Chicken Kiev was requested by George - seemed like good Friday night food to me!

The filling was butter, garlic, parsley and grated lemon rind - Bob used his special method to fill a slit in the trimmed chicken breasts.

These were dipped in flour, egg, and panko and left in the fridge for an hour or so to chill down.

They were shallow fried, then finished in the oven, and served with roasted vine tomatoes, mashed potatoes and some very out of season asaparagus.

For afters we messed about with bread and butter pudding - and came up with Black Forest Brioche and Butter Pudding.

Made in the usual way, but using chocolate chip brioche in place of the bread, and dried cherries and chocolate chunks in the layers

I cooked this in a bain marie to keep the custard a little bit softer.

Enough left over to eat out of the fridge when no one is looking too!