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PS - it'll probably be online in a few days. (My Xmas pud was in the insert/section at Xmas week, and turned up early in the NY) I would just google Faye's name ( if you know it all) or go to Zest from the press home page. Cheers all.

And where have you been hiding, Nanny Ogg? Good to see your name here again. The chicken was delicious, actually, and it's the second time we've eaten this - but last time it was so hot we couldn't eat the sauce. I made it with less chilli and it was a trifle bland so maybe next time it will be just perfeck!

Lovely to see you Nanny Ogg!
And yes, the article is available on-line. I went on to the Press's website this afternoon and was able to read it all, and enjoyed every well written word of the story, Faye. Well done you ! I printed out the main course recipe while I was there as well. Something nice and different to try out on the family sometime.
Now when you said you made it with less chilli, this time Faye, is that the reduced amount of your second attempt, which is printed in the article? Now bearing in mind that I don't like things that are hot enough to inflame my gizzards, and still make its presence felt the next day , should I increase or decrease on that, to get it just perfeck ?

I would try half or less of that quantity if you are tender mouthed, then, when it is fried off before putting on the chicken, put more in if it needs it. Bear in mind that you are eating chicken with a little sauce, not a great gobfull of sauce and the salads I had tempered it anyway. You can add more but you can't take it away so be your own judge.