- 1 whole chicken, about 1.8kg
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 2 tbsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 tsp garlic powder
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 2 tsp English mustard powder
- 1 tsp cayenne
- 1 tsp caster sugar
- 1 tsp ground black pepper
- 1-2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1kg sweet potato
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 large banana, unpeeled
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 50g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- Creamed corn & bacon (recipe in 'goes well with', right)
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar – try to grind the oregano finely so that it doesn’t burn. Rub the spice mix over the chicken with some oil, and cover loosely with foil.
Sit the potatoes in another tin, and put them in the oven together with the chicken. After 30 mins, remove the foil. Pierce the banana once in the skin with a knife and put alongside the potatoes, and roast with the chicken for another 30 mins.
Check the potatoes are soft, then remove them and the banana from the oven. Leave the chicken to cook for a final 10 mins. Split the potatoes and banana, and scrape all the flesh into a saucepan. Add 1 tsp salt, half the butter and the milk, then mash together. Season.
Check the chicken is cooked by piercing the inner thigh and ensuring the juices run clear. Lift to a serving platter and rest for 10 mins.
To serve, spoon the mash into a dish, topped with knobs of remaining butter, and carve the chicken at the table. Serve with Creamed corn & bacon (recipe in 'goes well with', right).