PASSOVER CHICKEN POTATO PIE

The Jewish Chronicle - - FEATURES 31 -

I NEVER thought I would say this, but I am ab­so­lutely sick of shop­ping. If I have to buy one more roll of foil or any more saucepans, I will scream. I am to­tally maxed out on plas­tic — the knife and fork variety, that is. I have also Princess Pur­chased buck­et­fuls of clean­ing prod­ucts. It strikes me they are all called Mr this and Mr that, when it is usu­ally the Mrs do­ing the clean­ing.

My kitchen looks like it has been gift-wrapped — ev­ery square inch cov­ered in lin­ing pa­per and cup­boards sealed with Princess Bows. I have hired an ex­tra cleaner, who is busy try­ing out all the Mr this and Mr that. Yes, Princess Passover is here, the fes­ti­val of fear. Some­times I would like to wave my white feather and say “I just can’t do it,” but of course I won’t. Well I might, but then in true JP fash­ion I feel the fear and get on with it.

Any­way, have just got to the bot­tom of the box and dis­cov­ered my Pe­sachdic Tip­tree cherry jam — you haven’t lived un­til you try a cherry and cream cheese­matzah. I smile be­cause it is al­ways nice to know that even among all this change, some things es­sen­tially stay the same. So there is a sil­ver (foil) lin­ing af­ter all — it’s in the oven with my Passover chicken potato pie. The Jewish Princess is writ­ten with the help of Ge­orgie Tarn and Tracey Fine (above). See www.the­jew­ish­princess.com. Next week: Annabel Karmel

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