Orange Rosemary Roast Chicken with Sweet Potato and Carrot Puree

Otherwise known as Orange Chicken with Orange Mash. I love chicken legs for this because you get huge flavour from the bone, no carving required. (Legs also offer great value.) However, for those breast-inclined among you, four skin-on, bone-in chicken breasts would be just fine, too, though you’d need to reduce the cooking time slightly.Continue reading “Orange Rosemary Roast Chicken with Sweet Potato and Carrot Puree”

Fig, Goat’s Cheese and Prosciutto Bundles with a Rosemary, Honey & Brandy Glaze

Fairly described as a TASTE EXPLOSION. Make these and pretend you’re the guy from Love Actually who hopelessly uses “Taste Explosion?” as a pick-up line. If you’re unsuccessful, at least you’ll have more of these for yourself. Makes 18 pieces Ingredients 9 Dried figs Goat’s cheese 6 Slices prosciutto Rosemary Honey Brandy (port or sherryContinue reading “Fig, Goat’s Cheese and Prosciutto Bundles with a Rosemary, Honey & Brandy Glaze”

Italian Beef Stew

Part of my Festive Italian Feast, perfect for cosy winter entertaining. Feeds 6 Ingredients 100g pancetta, cut into small cubes 1kg stewing beef, cubed Olive oil Vegetable oil Salt and pepper 2 stalks celery 2 medium onions 2 carrots, peeled 4 cloves garlic 1 level tbsp chopped rosemary 2 bay leaves 2 tbsp tomato pasteContinue reading “Italian Beef Stew”

Baked Camembert with Oven-Crisped Fries

A classic appetizer, but this would also be a fabulous and unexpected dinner party menu. Some really good cold ham, piles of good-quality mini gherkins, a crisp bitter salad and lots of cold Champagne… Quantity-wise, one 4″ wheel will do for six as an appetizer. As a main, it will feed two generously. Ingredients ForContinue reading “Baked Camembert with Oven-Crisped Fries”