Coq au Vin Blanc was a regular winter dish in my house when we were growing up. I have distinct memories of it steaming up the kitchen windows while we did our homework on the kitchen table. It's a wonderfully warming meal, perfect for cold evenings. Chicken joints such as thighs and legs are often far cheaper to buy than chicken breasts, and meat cooked on the bone always seems to have more flavour.
During my search for the perfect whoopee pie, I was sent this recipe by a reader of my blog, whose mother in law, Mrs Linda Daunt, has lived all her life in Maine, New England and is a fantastic cook. Mrs Daunt's special touch is to add buttermilk instead of regular milk, to give the pies a richer taste. The original recipe uses a marshmallow-type filling, but I prefer to stick with regular buttercream frostings.
Roasted squash produces wonderful soups with a velvety consistency when blitzed smooth. The addition of coconut milk adds a creamy and exotic flavour, but if you don’t want to use it, you could replace with vegetable stock. This is a warming soup, ideal in autumn and winter. Serves between four and six people.
The fantastic thing about this recipe is that all it takes is to marinate the salmon and pop in the oven when your guests arrive. Serve with noodles in a peanut butter dressing for a tasty main course!