The recipe inspired by the one from Good Food, but with my touch, as always. It’s a bit too thick, I said at the table, to which Florian responded by showing me his nearly empty bowl, clearly disagreeing, then went for the seconds. I used some good chicken stock, to which I added 2 boneless chicken thigs, some fresh chopped garlic and ginger and left to simmer for 20 minutes. When the chicken was cooked, I took it out and chopped to pieces, added some shitake mushrooms, pak choi, sweetcorn and too much noodles. I decided it was not flavoursome enough, so I seasoned it with soy sauce and a drop of sesame oil. It was filling and tasty, but not as nice as, for example in Wagamama.

My tempura this evening however was very good.According to Florian- best yet. I used  around 100 g of plain flour, a tbsp of cornflour, a pinch of salt and mixed it with 200ml of very cold water, with 2 ice cubes to be sure. I fried shitake ( in the restaurant this is my favorite tempura ), courgettes and sweet potatoes. It was crunchy and delicious. For the dipping sauce I improvised a bit and mixed soy sauce with brown rice vinegar, chicken stock and brown sugar. It was not astounding, but tasty enough. Overall, pleased. Tomorrow I’m baking a lemon custard tart nr 2 and taking it to work, to see if I can make a better one than Cathal’s.