When I was a teenager living in Wateringbury, Kent, we kept chickens. We had a moderate garden behind the house, which I was proud to have helped to plan and build (I designed the curved patio area – to this date probably my only piece of landscaping), and my mum and stepdad set up a chicken house alongside it. At any one time, we had up to six chickens – I’m fairly sure we lost several along the way to foxes and dropsy, but I remember we had them for a good few years. They had free run of the garden and, if the bottom part of the kitchen door was left open, they’d wander in and investigate the house. I don’t remember having any real responsibility for them, other than a bit of cleaning and feeding; the clearest memory I have is of chasing them down as they ran, single-file, out of the garden gate and down Pizien Well Road. I don’t know where they thought they were going.
These are a few things that I’ve found to be game-changers. Simple things that make cooking better, easier and tastier.
1. Never use iodized table salt. It’s yucky and tastes like chemicals. Use kosher salt for cooking and sea salt for finishing. My very favorite salt of all time is Maldon Sea Salt. It has a wonderful briny, not-too-salty flavor and a great crunch.