Mmmm…this saturday afteroon roast was dead easy! And it was perfect as part of a goodbye early christmas lunch for my dear friend Simone, off to South Africa for 3 months. My roast chicken is a cross between my Polish Grans garlic chicken, marinated for 24 hours, crossed with a classic roast chicken stuffed with lemons, rosemary balsamic and olive oil by Donna Hay. It takes 2 hours to roast as it was a 2 kilo chook and I threw tons of baby spuds, carrots, whole garlic cloves, sweet potato and parsnip in to boot. Delish!
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Tags: chicken, chook, christmas, donna hay, garlic chicken, lemons, marinate, olive oil, sweet potato
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A lovely few days in Camogli, Italy reminded us how simple food is best. Bruscetta brushed with olive oil, with the freshest and most delicate Anchovies I’ve ever had.
‘Really easy to make and so much better than shop bought.’ The princess is not usually one to take the simple culinary option, but sometimes the simple things really are the best! I can vouch for this super simple starter accompanied by fresh fresh crunchy raw veg or ‘crudites’ as some prefer to call them….
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