Something tasty for the weekend: another dish taken from Rock 'n' Roll Cuisine by Robin Le Mesurier and Peggy Sue Honeyman Scott.

1. Take one skinned chicken.
2. Boil in saucepan until meat falls from bones.
3. Separate meat from bones.
4. Simmer the bones until you have a rich stock.
5. Separate bones from stock.
6. Peel 4 large cooking apples, and a large onion.
7. Place into pan with 2 tablespoons of oil.
8. Simmer until ingredients are paste-like.
9. Then add a jar of curry powder (to taste).
10. And a cup of stock.
11. Leave to simmer for 15 minutes.
12. Blend a can of fruit of your choice (i.e. peaches or pineapple) and add to the chicken.
13. Add the juice of 1/2 a lemon with 2 more cups of stock, and a vegetable.
14. Leave to simmer for 15 minutes.
15. Serve with rice.