I recently revisited this retro recipe, 1970s Apricot Chicken, refreshing it with spicy ginger and chilli, toasty almonds and fresh coriander to bring it into this Century and it is still as easy as ever!
This paella blanca (although I do use a bit of saffron) is a fresh take on this Spanish classic and combines chicken, fennel, zucchini and asparagus with the zing of lemon.