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Lemon and tarragon roast chicken


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

4 sprigs of fresh tarragon

55 g (2 oz) lightly salted butter, softened

1 large lemon, sliced

400 g (14 oz) baby new potatoes

400g (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 (4 fl oz) dry white wine

Lemon and tarragon roast chicken

Lemon and tarragon roast chicken


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.



Healthy can be mouthwateringly tasty too, as these delicious dishes crammed with broccoli, spinach, beetroot and tofu prove.



• 4 sweet potatoes, peeled and cut into chunks

• 1 bunch beetroot (4-6 beets), peeled and cut into wedges

• 2 tbsp balsamic vinegar

• 4 tbsp extra virgin olive oil

• 1 garlic bulb, cloves separated

• A few sprigs of thyme or rosemary, leaves chopped

• 4 x chunky steaks, fillet or sirloin

• 100 g (3½ oz) bag of baby spinach

• 1 tbsp hot horseradish

• 2 tbsp lemon juice

Steak with roast vegetables

Steak with roast vegetables


Preheat oven to 200°C/fan 180°C/ gas 6. Place the veg on a large roasting tray, season, and drizzle over the balsamic and 2tbsp of the olive oil. Cook for 15 minutes.

Throw in the garlic and scatter over the thyme or rosemary. Cook for 30 mins or until all is caramelized and cooked through.

Season the steaks with pepper and sear in a hot pan, 1½-2 mins on each side. Rest for 5 mins.

Stir the spinach through the veg. Mix the remaining oil with the horseradish and add lemon juice to taste.

Slice the steak, serve on the veg, and drizzle over the sauce.