sunday

Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too

Foolproof slow roast chicken

butter,for greasing

chicken

1kg roasting potatoes,halved

garlic heads,halved through the middle

milliliters white wine

chicken stock

bay leaves

Heat oven to 160C/fan 140C/gas 3. Brush a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> all over with butter and smear some over the skin of the chicken.

Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.

Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

Fill your home with the smell of freshly baked scones. Taste members love them and we think the Country Women's Association would approve!

Basic scones

flour,

self-raising flour

butter,

milk

Whipped cream, to serve

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A good slow-cooked beef and bean chilli always goes down a storm in my house. Make a big batch of this on Sunday, then freeze any leftovers for another night. It’s brilliant spooned over a baked sweet potato, says Jamie.

Sunday night chilli con carne

onions, chopped

carrots, chopped

celery stalks, trimmed, chopped

garlic cloves, chopped

olive oil

beef brisket

tbs cumin

tbs coriander

tbs smoked paprika (pimenton)

cocoa powder

tomatoes

can adzuki beans

kidney beans

sweet potatoes

lime

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Strawberry and coconut bircher muesli

rolled oats

Granny Smith apple, cored, coarsely grated

yoghurt

apple juice

coconut milk

vanilla bean paste

2.50 gm ground cinnamon

strawberries,

Strawberry yoghurt, to serve

strawberries, quartered

40.00 gm caster sugar

lemon juice

Corned beef is delicious served warm with hot buttery mash, veggies and mustard, and equally good cold between two slices of bread (with a little relish or pickles)!

Traditional corned beef with mustard sauce and vegetables

kg corned beef silverside, fat trimmed, rinsed

brown sugar

40.00 ml white wine vinegar

cloves

black peppercorns

onions,

baby carrots, trimmed, peeled

red cabbage,

butter, cubed

40.00 ml plain flour

milliliters cream

46.80 gm wholegrain mustard

40.00 ml finely chopped chives

sugar

Colin Fassnidge and Anthony Puharich pop the kettle on and debate the ins and outs of a cracking, crackling porchetta.

Porchetta with sage and fennel stuffing recipe

nero,

day-old sourdough loaf, crusts removed, coarsely torn

flat-leaf parsley, leaves picked

sage leaves, leaves picked

fennel seeds, crushed

allspice

sundried tomatoes, drained

(160 milliliters) extra virgin olive oil

pork and fennel sausages,

pork

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Get your jollof rice to taste healthy & to look colorful by adding fresh mixed vegetables as a twist!

Jollof Rice With Mixed Vegetables

Rice

Green Pepper (Bell pepper) – 1 piece

Chicken (whole chicken drumsticks or chicken breast)

Pepper -

Salt (to taste)

sized bulbs

Seasoning – Knorr cubes/Knorr chicken cubes.

Tatashe (Red bell pepper)

Habanero Pepper(Rodo)

Tomato Puree

Thyme

Curry powder.

Prepare tomato stew (Blend tomatoes, onions, Red bell pepper and habanero  pepper to a smooth paste and cook.

If whole chicken is going to be used: Wash and cut it into pieces. Cook with Knorr chicken cubes &2 bulbs of onions (chopped). The cooking time depends on the type of chicken. When done, grill in an oven.You may also choose to fry your chicken to give it a golden look which is more presentable.

Parboil the rice, Wash the parboiled rice and put in a sieve to drain. Pour the chicken stock(from the cooked chicken in step2) and the tomato stew into a sizeable pot and leave to boil.

Add the drained parboiled rice, pepper and seasoning to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.

Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.

Wash, scrape and cut the carrots into small cubes. Also wash and cut the green pepper into small pieces.

When the water is almost dry(from step 5), add the diced carrots, cover the pot and continue cooking. When the water is completely dry, turn off the stove.

Add the diced green pepper and turn the rice with a wooden spoon (This is done because green pepper is a soft vegetable so even the slightest heat is enough to get it done. If added at the same time as the carrots (which are harder) they will turn very dark by the time the water has completely dried. Green pepper is added after the cooker is turned off to keep the pepper green & looking fresh).

Your Jollof rice is ready and can be served with fried plantain or Moin-Moin.

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Top 7 sunday recipes from across the web

The most viewed sunday recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Foolproof slow roast chicken

Basic scones

Sunday night chilli con carne

Strawberry and coconut bircher mues...

Traditional corned beef with mustar...

Porchetta with sage and fennel stuf...

Jollof Rice With Mixed Vegetables

Top 7 sunday recipes from across the web

The most viewed sunday recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Foolproof slow roast chicken

Basic scones

Sunday night chilli con carne

Strawberry and coconut bircher mues...

Traditional corned beef with mustar...

Porchetta with sage and fennel stuf...

Jollof Rice With Mixed Vegetables

The most viewed sunday recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine