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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

Enjoy these deliciously simple and quick-to-prepare recipes from Tim Wilson, founder of renowned sustainable butcher Ginger Pig, and food writer Rebecca Seal

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

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

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