Kitchen garden cook florence fennel

Turn your roast into a spicy, fragrant, fuss-free masterpiece!

A chicken and spuds one-pot gets a twist with spicy chorizo and paprika. Toss the potatoes in the lovely, smoky roasting juices so they’re extra-crunchy. ■ Serves 6 ■ Prep 20 mins plus resting ■ Cook

The trouble with a traditional roast chicken (or any whole roasted bird) is that the legs and breast have different cooking times, resulting in either an overcooked breast (if you want tender leg meat

Ingredients (Serves 4) 125 g sweet potatoes1 small parsnip1 small onionSmall chicken breast filletSalt and black pepper1-2 tsp olive oil35 g baby spinach15 g rocket1 tomato1 tbsp olive oil½ tsp balsam

Ingredients (Serves 4) ◆ 300g skinless, boneless chickenthighs, chopped into chunks ◆ 1 large onion, chopped ◆ 2 large leeks, sliced ◆ 200g carrots, sliced ◆ 2tsp chopped fresh thyme ◆ 1.5 litres wate

It’s what everyone’s been waiting for… sensational roasts and vegetarian showstoppers arriving at the table with a flourish