Monday, 14 February 2011

Chicken breast and heads - a true Valentine's Day treat

In the 14th February edition Tom Mack reported on a Michelin starred, Leicester restaurant's Valentine's Day menu.

"The recipe begins with a starter of roasted butternut squash soup with chilli and creme fraiche, followed by chicken breast, spring greens, coconut and coriander with noddles. For dessert it is orange and hazelnut shortbread biscuits served with chocolate dip and strawberries."

Presumably recipe should read menu and the noddles should be noodles!

Noddle: An informal British expression for the head or mind.

Perhaps the reporter should have used his noddle instead of a spell-checker.

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