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Before roasting.

Rainbows have been very popular during the Coronavirus pandemic. Everyone has been painting them and sticking them in their windows.

The seven colours of the rainbow are red, orange, yellow, green, blue, indigo, violet.

You might like to try this colourful dish of Rainbow Roast Vegetables. It’s a great success!

Starting on the right, Cherry tomatoes, Carrot lengths, Yellow peppers, Asparagus, A Slice of Aubergine with the skin facing up, Red cabbage, in large chunks, slices of Red onions.

I tucked chopped onion underneath the vegetables, and added whole garlic cloves here and there, then neatened the veg.

Sprinkle with fresh herbs of your choice, drizzle with Olive oil, cover with tinfoil and roast in the oven for about an hour, or until all the veg is soft.

I served it with Chicken Fricassee.

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Of course you can change the vegetables, but keep the colours the same.

Chicken Fricassee is simply chopped onion, fried, then chopped chicken & mushrooms, served in a white sauce.

I added peas and sweetcorn.

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Cold Chicken Soup with Sour Cream.

In the past, I’ve told you how I strip a roast chicken then boil the bones with some chopped onion.

This makes a delicious cold soup with a spoonful of sour cream in it.

And it costs practically nothing!