On Friday night a friend came over for my traditional Roast Chicken dinner (with my legendary bread sauce) which went down a treat. Such a treat that there was nothing but bones left on his plate (I do a whole chicken each).

Fortunately there was a lot of flesh left on my plate. On Saturday I boiled the carcasses all day long. So by supper time I had a magnificent rich chicken stock. Chucked away the drained chicken bits (after squeezing every last drop out of them).

To the stock I added a couple of Knorr stock cubes (they add even more flavour). Then whole onions, potatoes, carrots. Simmered for an hour, then put in chunks of raw chicken breast and some fresh sprouts. Another half hour of simmer and - voila! real delicious piping hot comfort food to eat and watch LIVE Borgen (I'd caught up Episodes 1-4 during the cooking time).

Superb casserole - the King way. Glass of fine, ice cold white wine (Puligny Montrachet).

Key lime pie for dessert.

You're a real gourmet, JK.

That's not a wine to drink ice cold.

Got you Pru! You're that strange bald man Ozzie.

Ha ha, how DARE you!

I get a sniff of compost... some hazel nut shells... a soupcon of pig manure... and elderberries.