A few months ago a new bakery opened just a few doors down from us tucked away on the little back lane the runs along one side of our house. It's called Hart's Bakery and it's a one-woman operation run by baker, Laura Hart. I don't eat a huge amount of bread, but I like to support local businesses, so I ventured in and I've been trying to go back regularly because the bread and the pastries are really good. This morning, I got a wonderful wholemeal and sesame sourdough loaf and had a couple of slices for lunch with some melted goat's cheese and a bit of salad on the side - yum!
For dinner I used up the last of the cold chicken along with the remaining spring greens in an Asian noodle soup.- Simmer c. 750ml chicken stock with a smashed stalk of lemongrass and half a chopped red chilli.
- Then add the shredded chicken and season with a dash of dark soy sauce, a small splash of Thai fish sauce and a small squeeze of lemon juice.
- Boil some noodles as per packet, then drain and stir through a dribble of toasted sesame oil.
- Steam the finely shredded greens.
- Pile the noodles in the bottom of deep pasta bowls and pile on some of the greens.
- Stir in some chopped mint, coriander and Thai basil into the "soup" and pour it over the noodles and greens.
It could perhaps have done with a bit more 'soup', but it was wonderfully tasty and fresh.
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