Chicken Basque and Rhubarb Meringue Pie

Hello, 

When I want to get ahead with the Chicken Basque, I make it up to the point – just before you add the stock, then refrigerate it all once it is all cold. Then later on that day or the next, I put it back on the top heat add the stock, wine and seasoning, bring it up to simmering point, add the chicken, orange wedges and olives and carry on from there as per the recipe. 

For the meringue pie, this is best eaten on the day after it has had a couple of hours to cool. If kept longer I would chill it but the filling is likely to go a little wet and the topping will soften.  

Best wishes

Lindsey