Cookery
Why not try our fresh ideas for spring entertaining?
SERVE WITH
This one-pan roast is a stand-alone meal, but a butter-drenched bowl of fresh peas is a welcome addition.
PER SERVING
520 cals, 18g fat, 6.5g sat fat, 29g carbs
Spring chicken with baby veg
A vibrant medley of in-season veg enhances this simple roast.
SERVES 6
PREP 20 mins COOK 1 hr 50 mins
✱ 200ml white wine
✱ 1 red onion, cut into 8 wedges
✱ 1 leek, roughly chopped
✱ 150g radishes
✱ 200g baby rainbow carrots
✱ 750g new potatoes, large ones halved
✱ 1.7kg whole chicken, untrussed
✱ ½ lemon
✱ Small bunch tarragon – reserve a few sprigs for the dressing and to garnish
✱ 150g asparagus spears, trimmed
✱ 320g Tenderstem broccoli
FOR THE DRESSING
✱ 6 anchovies, finely chopped
✱ 1tbsp capers, finely chopped
✱ Few sprigs tarragon, leaves picked and finely chopped
✱ 20g Parmesan, finely grated
✱ 200g pot half-fat crème fraiche
✱ ½tbsp Dijon mustard
✱ 2tbsp mayonnaise
1 Heat the oven to 180C Fan/Gas 6. Pour the wine into a large roasting tin and add the onion, leek, radishes, carrots and potatoes. Nestle the chicken on top. Squeeze the lemon juice over, then put the squeezed lemon into the cavity of the bird along with most of the tarragon. Drizzle with oil and season. Cover with a tent of foil, securing around the edges, and roast for 1 hr.
2 Meanwhile, mix the ingredients for the dressing, season to taste, then chill until ready to serve.
3 After 1 hr, remove the foil, drizzle over a little more oil and return the tin to the oven for 30 mins. Check that the chicken is cooked, then remove from the tin and set aside, loosely covered, to rest.
4 Add the asparagus and broccoli to the tin with the other veg and return to the oven for 20 mins. To serve, garnish the chicken with the reserved tarragon. Serve with the vegetables on the side and the creamy dressing.
Lamb boulangère
This classic lamb dish is so easy to make – perfect for Easter lunch without stress.
SERVES 6
PREP 25 mins COOK 1 hr 25 mins
✱ 2kg leg of lamb
✱ 2 garlic cloves, peeled and sliced
✱Small bunch each rosemary and thyme, leaves stripped and roughly chopped, plus a few sprigs
✱ 1.5kg potatoes, peeled and cut into 2mm slices
✱ 3 onions, sliced cut into 2mm slices
✱ 250ml chicken stock
✱ 100ml white wine
✱ 10g butter, melted
✱Zest ½ lemon
YOU WILL NEED
✱A deep 25x35cm roasting tin
1 Heat the oven to 200C Fan/Gas 7. Using the tip of a knife, poke holes over the surface of the lamb then insert a slice of garlic and rosemary spri
