Whoa, this is good. Its a bit Summery, which is a bit wrong seeing as its icy and bitter outside, but never mind. This is quite light with salad leaves (and the coriander/yoghurt dressing is zingy fresh), but could be quite hearty if put with potatoes and veg. Anyway... 2 organic chicken breasts 1 lemon A few sprigs of fresh coriander Chopped tarragon Olive oil Salt and pepper Greek yoghurt Oakleaf and spinach leaves, or your own choice (or new potatoes and veg) Balsamic vinegar Marinade time. In a dish, put two tablespoons of olive oil, the grated zest of half a lemon, the juice of half a lemon, and half a teaspoon of tarragon. Mix that lot up a bit. Drop in the chicken breasts and ensure they're coated. Cover and whack in the fridge for 30 minutes or so. Now, make the dressing. In a dish, dump 3 tablespoons of greek yoghurt, and most of the chopped coriander. Give it a stir, season with a little salt and pepper, and then cover and put it in the fridge. When the marinading is done, heat up two tablespoons of olive oil in a frying pan (I use one with ridges that lets the meat sit above the juices, and also creates those sexy dark lines on the meat). Get the chicken and brown on both sides. Once browned, pour on the remaining marinade juices. Fry that carefully, and turn often, for 10 minutes, or until the chicken is cooked. Serve on a bed of spinach (ah, the goodness) and oakleaf or light leaves, and dollop a couple of big spoonfuls of the dressing on the side. Add a slice of lemon and a sprig of coriander to make it pretty. Finally, drip some balsamic vinegar over the chicken, grab a massive glass of Pinot Grigio and enjoy!

BIG PIES - From top to bottom. Pear/Pineapple, Pumpkin/Apple and Apple/Cranberry/Mince Pies. - Farm Journal's Country Cookbook Revised, Enlarged Edition 25 Years of Farm Journal's Best Recipes Silver Jubilee Recipe Collection (1947-1972) from Farm Journal Food Editiors ... revised from the 1959 edition, now enlarged and reorganized, easier to use ... for all Americans who are rediscovering cooking as a satisfying and creative things to do. Whether you're growing basil in a windowbox, planting a big garden or buying at a roadside stand, this book will help you cook and preserve everything at its tasty best. 1959 revised 1972