Right then. We might as well start at the top. This is it, the cornerstone of my cuisine. The sine qua non of dinner, the ne plus ultra. So good, yet so utterly basic that it beggars belief. Ingredients: Chicken thighs Rice (long grain or basmati) Hot sauce Method: Make some rice. Make however much rice you think you'll need, but make sure all the water is cooked out. Here's my foolproof method that I inherited from my mother that works every time: Decide how much rice you want, and double the amount of water ready to boil (fill a kettle, basically; or if you have a fancy boiling tap, use that). Heat oil or butter in a saucepan on high heat - choose a pan with a lid that fits. Coat the rice in the hot butter and keep it moving so it doesn't burn. When the rice is coated, add the water (which is twice the volume of the rice). Stir, making sure that any rice that made its way up the sides of the pan is all incorporated. When the liquid star...