Slow roast, lemon and garlic chicken

With Christmas around the corner and the cold evenings well and truly settled in a roast dinner is the perfect meal! I’ve played around with this method and think I’ve got it on point now!

Ingredients:

2 whole organic chickens

Zest of 2 lemons

Juice of 1 lemon

1 whole garlic bulb

2 red onions

Knob of butter

Olive oil

Handful of fresh thyme

Method:

Preheat the oven to 120C.

Peel and crush half of the garlic bulb and combine in a bowl with the lemon zest, lemon juice, butter, few glugs of olive oil, salt and pepper.

Place the chickens in either two separate roasting trays or one large one, using a sharp knife pierce the chicken all over. Pour the marinade over the two chickens and using your hands rub into the skin. Place the remaining garlic cloves, unpeeled, into the roasting tray and peel the onions, cut into quarters and place in the tray.

Fill approx 1/4 of the tray with water, cover and seal well with foil and place in the oven for 2 hours.

After 2 hours, turn the temperature up to 140C and cook for another hour.

Remove the chicken from the oven and remove the foil, place back in the oven and turn the temperature up to 200C and cook for half hour to crisp up the skin.

Once cooked, remove from the oven, place foil back on the chicken and allow to rest for half hour before serving.

My favourite sides for a roast – sweet potato wedges, maple syrup and cinnamon parsnips, ginger and garlic Brussels sprouts and crispy kale 👌🏽

Wholewheat pesto spaghetti

This is a great meal to cook when you are short of time but want something healthy! You can make the pesto beforehand or it’s so quick and easy to do whilst the spaghetti is boiling. 

Ingredients:

Wholewheat spaghetti

Almond pesto – this time round I didn’t add the avocado but if you want a creamier texture then feel free to

Handful of cherry tomatoes

1 small red onion

Handful of rocket leaves 

Olive oil

Salt and pepper to season 

Method 

Put the spaghetti to boil – I always add salt and olive oil to the water.

Whilst the spaghetti is boiling make the almond pesto using the recipe in the link above. 

Cut the cherry tomatoes into halves and slice the red onion, fry these in on a medium heat in some olive oil. 

Once the spaghetti is cooked, drain and rinse in cold water slightly to remove the starch but not so much that it makes the spaghetti go cold. Mix in the almond pesto, red onion and tomatoes and a handful of rocket leaves. 

Serve immediately and you can sprinkle some feta or Parmesan on top of you wish! 

Brie, mushroom and rocket spaghetti 

I went into autopilot cooking this meal and forgot to take step by step pictures – sorry! 

Serves 1

Ingredients 

200g cooked Spaghetti (I used whole grain spelt)

4 large chestnut Mushrooms

30g Somerset Brie 

Handful of spinach and rocket

Knob of Butter

Few glugs of Olive Oil 

1 tsp garlic powder

Handful of chopped parsley 

Black pepper and salt

Method

Boil the spaghetti as per the instructions. I usually add olive oil and salt to the water when boiling any pasta.Wash and slice the mushrooms and cook them in a non stick frying pan on a high heat (this prevents the water for releasing) with the butter and olive oil. Sprinkle with garlic powder, black pepper and salt. 

Once cooked mix in the chopped parsley, spinach and rocket, set aside.

Once the spaghetti is ready (al dente is my preference) drain at it to the pan with the mushrooms, spinach and rocket. Ross it together making sure the spaghetti is well coated and add in the chopped Brie, adding it at this stage ensures it melts but also maintains its pieces. Brie is a delicious cheese and will give the spaghetti a great creamy texture. Serve immediately with a final drizzle of olive oil and a sprinkle of chopped parsley to finish. 

This meals goes perfectly with a glass of chilled white wine! You could also try swapping the spinach for kale – if doing this then sauté the kale with the mushrooms so it cooks slightly. Enjoy!