Potato and beet bake with saffron, fennel & sage

My mum used to make a potato dish called Potato Dauphinoise, a rich, luxurious dish with cream, garlic and sometimes cheese all layered together and baked until soft and creamy. It was a treat and usually confined to special occasions. I once made a version with both sweet potato and regular potatoes from a recipe in a Thanksgiving issue of Gourmet magazine. Cave aged Gruyere was used to help glue the layers together and create a cheesy sauce that was heaven, but only to be consumed in meagre portions. 

Saffron and goat cheese stuffed chicken

I believe I'm getting pretty nifty at jointing a chicken these days. Not only can I reap the benefits of now having a snazzy pink knife that's very sharp, but also find the job easier if you actually twist and pull the leg to expose the thigh bone and then cut around it, instead of through it which blunts any snazzy pink knife you may own. 

Last Saturday we bought an organic chicken for $22 from Safeway only to bring it home and discover the most disgusting smell upon opening. Looking at the 'sell by' date, we realised that they had sold us a chicken out of date by 2 days. Luckily I kept the receipt and we returned it. With my head encumbered with thoughts of free groceries, gift vouchers, maybe some air miles, I was disappointed to receive a refund without as much as an apologetic smile. Is this how it's always been?