Ideas for a SPRING LUNCH
‘A comforting pasta dish of peas, cheese and mint’
‘These tarts are delicious hot, or cold the next day’
Coconut roast chicken with lime and Tenderstem broccoli
Spring wouldn’t be the same without a roast chicken, and this one is full of flavour!
Serves 6 • Ready in 1 hr 30 mins, plus resting
2 red onions, peeled, halved and cut into wedges
1 whole chicken (approx 1.5kg)
1 bunch of coriander
2 red chillies, sliced
2 sticks of lemongrass, halved lengthways and bashed
3 garlic cloves, peeled
2 x 160ml cans of coconut cream
3 limes, cut into wedges
Tenderstem broccoli, to serve
1 Heat the oven to 220C/Gas 7. In a deep roasting tray, add the onions and place the chicken on top. Stuff the inside of the chicken with half the coriander, plus the chillies, lemongrass and garlic.
2 Shake the cans of coconut cream, open and pour over the chicken. Massage into the skin with your hands. Season the chicken with salt and pepper.
Place the chicken in the oven.
