- 20g pack rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 3 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 garlic clove, crushed
- 1 lemon, zested and then halved
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- ½ small red chilli, deseeded and chopped
- 1¼kg whole chicken, preferably free-range
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 4 medium carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.
Quick Italian saladToss a couple of large handfuls crisp salad leaves with a few Peppadew peppers from a jar and some sliced black olives. Top with a few tbsp toasted pine nuts and dress with olive oil and red wine vinegar.
Speedy salsa verdeChop a handful of flat-leaf parsley. Mix with 1 tbsp capers, 1 finely sliced shallot, 1 tbsp balsamic vinegar and 2 tbsp extra virgin olive oil, plus a little seasoning.