I'm also making some Real Mushroom Soup from the same recipe book, although my substitutions have rendered it Swiss Brown Mushroom Soup, rather than the 'authentic' wild varieties gathered in the English or Italian countryside.
In combination, both of these will be lunch and dinner over the next two or three days. I took a mobile phone photo of the chicken before it went into the oven, dotted with chorizo and stuffed up the nether regions with a couple of hot lemons and some parsley stalks, but I haven't taken the time to transfer the images to my laptop just yet.
What I do have on my laptop right now are some photos of another meal that I prepared quite some time ago. I only discovered these photos fairly recently; I'd completely forgotten about them, but it's clear that I had intended to blog the recipe since the photos are of the step-by-step variety. Such attention on my part to documenting the preparation process is fortuitous because just as I managed to forget about the photos, I also forgot the origins of the recipe I prepared and recorded so diligently.
So, here's a photo-recipe for salad. Coincidentally, it also has chicken and mushrooms as feature ingredients:
That looks like some julienned celery on the left. I do know that chicken on the right is poached thigh, because that's what I tend to buy. The recipe probably asked for breast meat.
I'm guessing: soy sauce, maybe fish sauce, peanut oil, a dash of sesame oil, dried chilli? It's the kind of thing you can probably make up.