This is my incredibly simple recipe for perfect, fault-free roast chicken every time!
Providing you buy a good quality chicken from your butcher there isn’t any real need to brine and simply roasting will ensure super crisp skin!
The perfect roast chicken is all down to cooking time and temperature. This recipe really is as simple as it gets, a blank canvas on which to throw some herbs or other exciting flavours!
The Perfect Roast Chicken
1 Whole Fresh Chicken (High Welfare) Approx 1.5kg
1 Lemon, Halved
4 Garlic Cloves
Freshly Cracked White Pepper
1) Pre heat the oven to 230c. Truss the chicken (or get your butcher to do this for you) and stuff half the lemon and 2 garlic cloves in the cavity. Season the entire bird (including the cavity) with a good amount of sea salt and white pepper.
2) Place on a baking tray with the remaining lemon and garlic cloves. Roast in the oven at 230c for 40 minutes. After 40 minutes, turn the heat down to 190c and cook for a further 15 minutes.
3) Ensure the chicken is cooked before removing from the oven by checking the juices are running clear or the internal temperature of the meat has reached at least 70c.
4) Remove from the oven and allow to rest, uncovered, for 20 minutes before carving.
Another comforting winter dish – great for when the weather is starting to turn!
This tomato based casserole packed full of fresh herb flavour is great served with savoury rice or creamy mashed potato.
750g Diced Lamb, 25g Unsalted Butter, 1 Tin Chopped Tomatoes, 1 Large Onion (Finely Sliced), 1 Garlic Clove (Crushed), 500ml Vegetable Stock, 2 Carrots (Chopped), 1/2 Turnip (Peeled and Diced), 2tbsp Corn Flour (Seasoned), 2tsp Worcestershire Sauce, 1/2tsp Cayenne Pepper, 1/2tsp Ground Ginger, 1tbsp Rosemary (Chopped), 1tbsp Thyme (Picked), Sea Salt, Cracked Black Pepper
1) Pre-heat oven to 180c. Place a casserole dish over a medium heat, place the butter in the dish and allow to melt. Coat the lamb in the seasoned flour and brown in batches in the casserole, set aside once browned.
2) Add a little oil to the dish and sauté the onion and garlic for 5 minutes until tender but not browned. Add the lamb and all of the other ingredients back to the casserole and bring to the boil. Transfer to the oven and cook, covered, for around 2 hours or until the lamb is tender, stirring occasionally. You may need to add a little extra stock if the casserole thickens too much.
3) Once ready, remove from the oven and allow to sit for 10 minutes. Season to taste with sea salt and cracked black pepper.