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I think chicken is my favourite meat. I could genuinely just eat chicken every day and not get bored… maybe that’s why whenever anybody eats something new and unusual it always tastes like chicken.

Here’s another quickie recipe for you starring chicken and 40 cloves of garlic. Yeah, you heard me: 40 cloves of garlic. Amazingly you won’t even smell that bad after eating it… but your kitchen will temporarily smell like, well, garlic. If you need to stave off the vampires it’d make a good hangout.

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I warned you, you’re going to get a lot of Ina’s recipes now that I’ve got her book! I’ve been looking through it like a mad woman, trying to think what I wanted to make (as I write this I’m actually watching her on the Food Network at the same time – I know, I’m an Ina freak), and the only current issue is that some of it isn’t particularly summer-friendly. A little too hot for lobster chowder right now, but trust me, when it gets colder again I will be back in there, lobsters in hand – bow-chicka-wow-wow!

Anyway, this particular recipe was inspired by Ina but deviated a lot from her recipe, so I call it my “Not-Quite-Ina Garlic Bread”. I had some leftover sun-dried tomato bread that was going a little stale, so I drizzled it with a little olive oil to crisp it up, and then slathered it in the garlic-herby-butter. I also increased the garlic amounts a little but it was suuuuper strong (lucky we weren’t going out last night!…or talking to anyone for about eight hours…) so I’d recommend having a little less garlic. Anyway. It came out pretty, eh?

Get your garlic on. Perfect for those summer months… as long as you don’t mind having garlic breath for the whole day – maybe only eat around close-friends. Or people you really hate and never want to hear from again. Yeah, maybe that’s a better idea…

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The other day I was wandering around the supermarket in a bit of a daze, trying to figure out what I was going to do for lunch, and I saw these beautiful little prawns. Usually I don’t like to buy fish from the supermarket because I’m not sure just how fresh it is, I’d rather buy it from the fishmonger’s, but some of the supermarkets have some fantastic stuff these days.

I love prawns but the key to cooking them is making sure that you only cook them for a couple of minutes max – nothing is worse than overcooked prawns. You want them to be pink but retain that crunch.

When I made this there was something missing and I couldn’t quite put my finger on it. Then it hit me: garlic. So re-write has garlic, my one didn’t. Boo for me, yay for you. And as for it being over polenta, on the one hand it’s because I love polenta and I’d probably eat anything with it, on the other I have a vague memory of shrimp and grits? Ayway. This is awesome.

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