- 700g baby new potatoes
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 lemon, zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 garlic cloves, whole and unpeeled
- small bunch of thyme, leaves picked and torn, plus a few small leaves to serve
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 bay leaves
- chicken legs, including thighs and drumsticks
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- ½ tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 300g carrots, cooked, to serve
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
For the creamed spinach
- 200g bag baby spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- knob of butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 2 tbsp plain flour
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- generous grating of nutmeg
One of the most useful of spices for both sweet and savoury…
- 20g mature cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
Heat the oven to 200C/180C fan/gas 6. Halve any large potatoes so they’re all roughly the same size. Put in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain.
Tip the potatoes into a large roasting tray to sit in one snug layer. Drizzle with 1 tbsp oil, season and add the lemon zest, garlic, thyme and bay. Toss to coat the potatoes. Use a potato masher to gently crack each potato, being careful not to break them up too much. Place the chicken on top, rub with the rest of the oil and the paprika, then season. Roast for 45 mins until golden brown and cooked through.
Meanwhile, make the creamed spinach. Boil the kettle and tip the spinach into a colander. Pour over the boiling water to wilt the leaves. Leave to cool.
Heat the butter in a pan. Add the onion and cook for 8-10 mins until softened. Stir through the garlic for another minute, then the flour for another minute. Pour in the milk, a little at a time, stirring and adding more until you have a smooth sauce. Bring to a simmer and stir continuously until the sauce has thickened.
Squeeze any liquid out of the spinach, then roughly chop. Add to the sauce along with the nutmeg. Season to taste. Transfer to a baking dish, top with the cheese, and bake for 15 mins until golden.
Cover the chicken and rest for 5 mins. Set aside 2 legs to cool before chilling for lunch tomorrow. Serve the rest (1 full leg each per adult, a drumstick or thigh each for the children) with the potatoes and spinach alongside some carrots.