- 1 small chicken, about 1½ kg
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 5 tbsp olive oil, plus extra for rubbing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic bulbs, separated into cloves
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 3 tbsp red wine vinegar
- 6 turnips, peeled, halved and cut into wedges
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…
- large handful flat-leaf parsley, roughly chopped
- small handful capers, roughly chopped
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- small bunch watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
For the gravy
- 100ml white wine
- 300ml chicken stock
Heat oven to 200C/180C fan/gas 6. Rub the chicken all over with oil and season with salt and pepper. Place in a roasting tin and roast for 1 hr. Scatter the garlic around the chicken and toss in the juices. Return the chicken to the oven for 30 mins more until it is cooked and garlic is soft.
Place the chicken on a board to rest. Squeeze all the garlic cloves out of their skins and pound to a paste with a mortar and pestle. Mix with the 5 tbsp oil and the vinegar, then set aside. Make the gravy by adding the white wine to the roasting tin and bubbling down. Add the chicken stock, then pass the gravy through a strainer into a gravy boat.
Boil the turnips in salted water for 6 mins until just cooked with a slight crunch. Toss them through the garlicky dressing with the parsley and capers, seasoning to taste. Joint the chicken, scatter with watercress, and serve with the herby turnips on the side.
Another idea for turnips: Honey-glazed turnipsPeel 3 large turnips and cut into large cubes or chunks. Cook for 4-5 mins in boiling water, then drain. Just before serving, heat 1 tbsp butter with 1 tbsp caster sugar and 1 tsp honey until sizzling. Toss through the turnips for 1 min until heated through and glazed. Serves 4 as a side dish.