This succulent all-purpose roast can be enjoyed with trimmings on Sunday or used as the basis for other satisfying meals
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Chicken, dill & pea pilaf
Fry 1 sliced onion and 1 crushed garlic clove in 50g butter for 10 mins. Rinse 300g basmati rice, stir into the pan, add 1 litre chicken stock, then boil. Stir once, season, cover, then cook for 15 mins. Add 200g frozen peas and the meat from 2 cooked chicken legs and thighs. Stir, then leave for 10 mins. Fork through juice 1 lemon and a handful chopped dill and toasted flaked almonds.
Club sandwich salad
Grill 2 rashers bacon until crisp, then chop. Mix 1 tbsp mayo with 50ml soured cream and 1½ tsp wine vinegar. Season. Slice 1 ripe avocado. Toss with the bacon, 1 torn Romaine heart and the shredded meat from 2 cooked chicken breasts. Drizzle with dressing. Serve with 4 toasted ciabatta slices, drizzled with a little oil and rubbed with a cut garlic clove