Recipe of the day
Stuffed lamb rumps in saffron broth with green harissaA fragrant, spicy North African inspired dish. Make the harissa first.
Quick roast chicken
Ray McVinnie's seasonal ideas for simple mealsby Ray McVinne | Cuisine issue #155 | Tuesday, 18 December, 2012
Cut down each side of the backbone of a whole chicken with kitchen shears and open the chicken out flat. Place in a roasting dish, flesh side down. Drizzle with extra virgin olive oil and rub all over with crushed garlic, dried wild oregano, salt and freshly ground black pepper and a splash of white wine. Arrange peeled Agria potatoes and purple kumara, cut into 4cm pieces, around the chicken then roast for 45 minutes to 1 hour or until the chicken is well cooked and the potatoes are tender and crisp on top. Remove the chicken and potatoes to a platter. Skim the fat off the roasting juices then add a little chicken stock. Bring to the boil and boil until slightly syrupy. Pour over the chicken and serve with the vegetables and a raita of cucumber that has been peeled, deseeded, grated and squeezed dry, mixed with plain unsweetened yoghurt, chopped mint and garlic.
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