- 3 onions, each cut into 6 wedges
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 carrots, cut into large chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1.6kg whole free-range chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 3 tbsp soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 small pointed or Savoy cabbage, around 200g, finely shredded
- 4 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 500g leftover mashed potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 heaped tbsp Dijon mustard
- 1 tbsp clear honey
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Heat oven to 200C/180C fan/gas 6. Boil the onions and carrots for 4 mins. Drain, then toss with the oil in a roasting tin. Sit the chicken in the middle, smear with 1 tbsp butter and season everything well. Roast for 1½ hrs, giving the veg a stir once or twice during cooking.
Meanwhile, cook the cabbage and spring onions in 1 tbsp butter in a pan until tender. Stir into the mash, season, then shape into 4 cakes. Set aside.
When time is up, check the chicken is cooked through. If it is, mix the mustard and honey, drizzle over the chicken and roast for 5 mins more. Remove and allow to rest.
Meanwhile, melt the remaining 1 tbsp butter in a non-stick frying pan. Fry the cakes for 4-5 mins or each side until golden and hot.
If you like, remove one whole breast and one leg from the chicken to be cooled, covered and chilled to use in Winter cobb salad the next day (see 'Goes well with'). Carve the rest of the chicken and serve with the cooking juices, veg and bubble & squeak.