This is page #1971, how appropriate. I've just booked a hotel which appears to have a 70's retro look to the lobby
Anyways, continuing the theme I thought I'd resurrect an old Delia classic, Chicken Véronique - the one with the grapes. Amazed to see that the recipe includes the instruction to de-pip the grapes
. Are seedless grapes such a recent convenience? The seedless offers from Tescohen are twice the price so I thought stuff that, I'll indulge in the old practice of taking out the pips; it's Saturday and there's no rush so I bought the regular grapes. Halving them carefully with my sharpened paring knife I find they're seedless