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dry white wine


Try this simple dish baked in a single tray that will feed the whole family.



1.5 kg (3 lb 5oz) free-range chicken

4 sprigs of fresh tarragon

55 g (2oz) lightly salted butter, softened

1 large lemon, sliced

400 g (14 oz) baby new potatoes

400 g (14 oz) small carrots (try Chantenay), trimmed

1 large red onion, peeled and cut into wedges

1 bulb garlic, cloves separated but still in skins

2 tbsp olive oil

125 ml (4fl oz) dry white wine

Roast salmon with peppers and pesto cream

Roast salmon with peppers and pesto cream


Preheat oven to 200°C/fan 180°C/gas 6. Run your hand under the skin on the chicken breast, taking care not to tear it. Remove the leaves from two sprigs of tarragon and mash with half the butter and some seasoning. Spread under the skin, then add some of the lemon slices and the remaining sprigs of tarragon. Melt the remaining butter. Halve any larger new potatoes and carrots and place in a large roasting tin. Scatter over the red onion and garlic. Season with salt and lots of black pepper and toss with the oil. Place the chicken on top and add any remaining lemon slices to the tin. Brush the melted butter all over the chicken. Pour the wine into the base of the tin and roast for 1 hour 20 minutes or until the juices run clear when the thickest part of the leg is pierced with a skewer. Lift the chicken off the veg and rest for 10 minutes before serving.



Try this simple dish that is baked in a single tray and will feed the whole family this weekend.



900 g (2 lbs) floury potatoes, peeled

4 rashers smoked back bacon

25 g (1oz) butter

½ small onion, very finely chopped

1 small garlic clove, crushed

1 level tbsp cornflour

200 ml (7 fl oz) dry white wine

200 g (7 oz) Gruyère cheese, rind removed and coarsely grated

200 g (7 oz) Emmental cheese, rind removed and coarsely grated

Freshly grated nutmeg

Cheesy fondue potatoes with bacon

Cheesy fondue potatoes with bacon


Preheat the oven to 200°C/fan 180°C/gas 6. Boil the potatoes for 12-15 minutes until tender. Drain, and when cool enough to handle, slice. Dry-fry the bacon for 3-4 minutes until crisp, then snip into strips with scissors. Melt the butter in a large saucepan, add the onion and garlic, and cook over a low heat for 2-3 minutes until softened but not colored. In a small bowl mix the cornflour with 3 tablespoons of the wine until you have a creamy paste, then blend in the remaining wine and pour into the saucepan. Stir in both cheeses and grate over a little fresh nutmeg. Heat gently, whisking continuously until thick and creamy. Layer the potatoes, cheesy fondue and bacon into 2 small ovenproof dishes (or 1 large). Add another layer of each then bake for 20-25 minutes until golden.