Roast Chicken with Lemon and Fennel
[…] we are officially in the depths of winter, but because I am bombarded on all side with people's sanctimonious resolutions for how they are changing/improving their lives in the New […]
[…] we are officially in the depths of winter, but because I am bombarded on all side with people's sanctimonious resolutions for how they are changing/improving their lives in the New […]
[…] on berries) frozen berries Preheat oven to 190C (375F) Butter a 25cm (10 inch) high sided round pie dish (or square equivalent) Melt butter and leave to cool slightly while […]
[…] if you are looking for that soothing winter comfort meal to warm you from the inside, try this Pot Roast Chicken for size. And please let me know if it […]
[…] as this year’s zesty seasonal accessory. While roasted blood oranges will undoubtedly dress up any side, grain dish or salad (and make a beautiful garnish if that’s your thing), I […]
[…] salmon, and use slightly less of the cure. Lay the chopped dill over the flesh side of the salmon and top with the salt/sugar/spice mixture. Wrap tightly in a double […]
[…] of deeply condensed intense sweetness and the secret ingredient in many of my summer grain dishes and salads. They take moments to prep, happily sit in a low oven while […]
[…] tops are the perfect invitation to indulge in the flavours, colours and textures of this dish. Grilling and roasting the squash in wedges makes for wonderful shapes on the plate, […]
[…] through the colder months. I love how their soft segments contrast against the crunch of the fennel and this citrus dressing is the perfect accessory to tie the whole dish together.
[…] tart, just popped cranberries in their orange/cinnamon/sugary/spiced syrup. It is ultimately the perfect condiment sitting alongside the main dishes in all its shiny jeweled glory. For this year’s London feast […]
[…] apple crumble and rhubarb bars. But best of all, I roasted it in large baking dishes, eating it all week long. Spices mixed with orange and sweetened with honey made […]
[…] chopped parsley (or herb mixture of choice). Season with a pinch of salt and put aside until ready to serve. For the asparagus: Bring a large shallow pan of […]
[…] also wonderful drizzled on grains, roasted vegetables or a wintery “cooked” salad or hearty vegetable side dish. Here’s how 80ml rice wine vinegar 1 tbsp dijon mustard 160ml olive oil salt […]
[…] the simplest bit. Assemble the salad: Lay the gem heart wedges on a platter, cut side up. Drizzle with dressing, making sure it dribbles into all the creases of the […]
[…] first choice family meal at our house. I put this down to the condiments and sides. But for one or two of my more simple eaters, this meal is heaven: […]
[…] a brilliant lesson for life in general, it’s an especially useful reminder when assembling a dish or a meal. Keeping the ingredients simple, the method simple and delivery simple just […]
[…] peel, core and slice the pears into 1cm pieces. I do this along the short side not in long lengths as I find they keep their shape a little better […]