Nothing fancy today – just good honest fresh ingredients. An organic chicken stuffed with a quartered lime, coriander, spring onions chopped and a knob of butter – placed on a bed of thinly sliced shallots and olive oil. The breast and legs smeared with a Thai red curry paste called Gang Ped and popped in a preheated oven at 220c for 30 minutes then reduced to 180 for another 30 minutes. The paste produces a succulent, slightly smoky jus that is fabulous poured over the veg and meat at the end.

I saved it with roast potato and sweet potato chips and steamed buttered kale that had a waft or two of black pepper and sea salt over it.

That was it – and it was good.