Showcase the best of summer with our lighter take on Sunday lunch, a seasonal sharing salad and pork burgers for the barbecue, plus crowd-pleasing, fruity desserts
recipes GOOD FOOD TEAM photographsHANNAH TAYLOR-EDDINGTON
Garlic butter roast chicken with tomatoes & giant couscous
As the weather warms up, dinner at our house moves from the kitchen to the garden – and we still enjoy a roast. Complemented by sweet, seasonal tomatoes, this lighter take on roast chicken tastes even better al fresco. (See our tip below for a meat-free version.)Cassie Best
SERVES 4 PREP 20 mins COOK 1 hr EASY
3 garlic cloves, crushed 75g butter, softened 10g basil, finely chopped, plus a few large whole leaves to serve 1 chicken (about 1.4kg) 1 tbsp olive oil, plus a drizzle 1 lemon, cut into wedges 200g giant or pearl couscous 75g pitted black olives 1 chicken stock cube 650g tomatoes, larger tomatoes halved or quartered (try a mixture of colours and sizes)
1Combine the garlic, butter and basil in a bowl. Heat the oven to 190C/170C fan/gas 5.
2Gently ease the skin away from the chicken breasts and spread the herby garlic butter underneath. Put the chicken in a roasting tin and rub the olive oil over the skin, then season. Arrange the lemon wedges around the chicken in the tin and roast for 1 hr.
3Lift the chicken and lemon wedges out of the tin onto a plate. Tip the couscous and olives into the roasting juices in the tin, crumble in the stock cube and top up with enough hot water from the kettle to cover the couscous by 1cm (about 300ml). Put the chicken back in the tin on top of the couscous.
4Toss the tomatoes with a drizzle of olive oil and some seasoning. Spoon the tomatoes into the tin around the chicken, ensuring the surface of the couscous mixture is completely covered. (If you can’t fit all the tomatoes in, you can put the rest in a second small roasting tin to cook alongside the chicken.)
5Bake for 30 mins until the chicken skin is crispy, the tomatoes are softened and bursting, and the couscous is fluffy and tender. Scatter over the whole basil leaves and serve with the roasted lemon wedges alongside to squeeze over.
GOOD TO KNOW vit c • 2 of 5-a-day PER SERVING 807 kcals • fat 45g • saturates 17g • carbs 43g • sugars 6g • fibre 4g • protein 55g • salt 2g
tip TWIST IT
Baked halloumi or feta with tomatoes & couscous
For a vegetarian alternative, skip to step 3 and swap out the chicken and lemons for
