This Every Day book is really, really good. I mean it's really good. All the recipes I've tried from it so far have been fab, and there are still dozens more I want to try. Bill rocks!

Speaking of Bill, and his rockingness, does everyone in Melbourne know that Bill's doing a lunch at the Stokehouse with Anthony Musarra next week to launch Every Day and the latest series of bills food? I heard about it in the latest issue of Delicious magazine, (which, incidentally, came with a free Bill DVD - fabulous), but sadly, the lunch is already booked out. Are any Melbourne bloggers going? If so, take some photos and let me know how it goes!

But back to Bill, and last night's dinner. I made his ricotta and herb-stuffed roast chicken, served with corn and french beans. I also added a tomato salad because we'd bought some lovely ripe tomatoes which I thought would be perfect with this meal.

Bill's chicken is butterflied, with a herb-and-ricotta mixture stuffed between the skin and the meat. It takes 50 minutes to cook, which gives you more than enough time to make the beans and corn. To prepare them, it's simply a case of turning fresh corn kernels and green beans in a pan with butter, oil and sliced spring onions, pouring some stock in, and letting it cook until the beans are bright green and tenderly crisp. Ta-dah!


roast chicken


tomato sarada


Green Beans with Corn

The dinner was great! The chicken was super-simple and totally impressive. I whipped this up for a weekday dinner (very simple recipe, thank-you Bill!), but it's fancy enough to serve to guests. Most importantly, it tastes fantastic.