Cold supper at the end of a lovely warm May day

Potato salad on a bed of lettuce from my garden, chopped chicken from a couple of nights ago on top of the potato. The potatoes are cooked whole in their skins, cooled quickly in cold water then peeled and cut in pieces. It's best to use a salad potato because the flesh stays firm. However, I've used other types and just undercooked them slightly.

Potato salad

Potatoes

Mayonnaise (preferably home made with lots of garlic)

Tomato chutney (see labels)

Greek yoghourt

Mix mayonnaise, chutney and yoghourt. Fold in potatoes gently. I use yoghourt because slightly less mayonnaise is then needed.

To follow, strawberries, again from the garden, sprinkled with sugar and a little balsamic vinegar.

We had a bulk delivery of meat yesterday from Somerset Local Food Direct. http://www.sfmdirect.co.uk/

Chicken with garlic and herb butter

Preheat oven to 180C.

Part of our order was free range chicken thighs. I decided to try cooking them with a garlic butter. I mixed softened butter with crushed garlic and chopped coriander. I loosened the skin on the chicken to make a pocket. In the pocket I put about 2 teaspoons of the garlic butter. Put thighs skin side up in an oven pan and cook for about 45 minutes. They came out with a lovely crisp skin.