Put A Spring In Your Step With A Spring Frittata Recipe

Asparagus is in ample supply at the moment which is splendid as it’s so delicious! Inspired by this joyous arrival of asparagus and the need to use up some eggs we were kindly given I have come up with the … Continue reading


With our new life in Harwich and my new vintage dealer “full time status,” life can be a little frugal at times. It’s a wonderful way of life but the belt buckles have to be tightened and we are having to get more creative with our recipe ideas to make food go further. This is great fun and very satisfying when you create something delicious yet on a shoe string budget.

This week my new recipe idea is ‘Finger Linkin Chicken Salad’ which I thought I would share with you. This is great as you can get two meals out of one, we managed to pick up a reduced chicken which we roasted on Sunday for lunch along with some roast potatoes and a green salad with lettuce picked from our garden so was a nice cheap, yet scrummy meal. We always have some chicken left over from a whole one as there is only two of us, so this is where ‘Finger Linkin Chicken Salad’ comes into its own.

Finger Linkin Chicken Salad:



Serves 4:


4-6 handfuls of roast chicken meat and the wings if you didn’t devour them first time round

3 cloves of garlic


2 tablespoons honey

2 tablespoons soy sauce

A tablespoon of tomato ketchup

A tablespoon of grain mustard or smooth is fine too

2 cm piece of ginger finely chopped

Back pepper to season

Drizzle of olive oil

For The Salad:

4 handfuls Rocket leaves or lettuce (either is fine)

1 orange

1 grapefruit


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Strip the cooked meat from the chicken.

  3. Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind down until almost a paste, tip into an oven proof bowl and stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of olive oil. Season with some black pepper, then add the chicken  meat. Toss gently then bake for 20 minutes, or until the meat is glistening.

  4. While it’s cooking away you can make the salad. Peel the oranges and grapefruit, then slice thinly. Toss into a salad bowl with the rocket or lettuce leaves.

  5. To serve, pile the hot chicken onto the salad and serve.

If you give it a try I hope you enjoy it. It’s perfect for a light summer dinner or if you want to make it a little more substantial it’s lovely served on top of rice all the juices soak into the rice, delicious!

Bon Appétit!

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