“You can't beat a roast chicken for flavour and simplicity. Cooking it in a pot with the potatoes seals in the flavours and makes for some seriously tasty half-boiled, half-roasted spuds at the same time. Hopefully the sun's still shining, so instead of serving with cooked veg and traditional gravy, try a sautéed mushroom salad and herb dressing instead”
LUNCH FOR 4
John's pot-roast chicken
Mushroom & watercress salad with herb dressing
Blackberry & pear upside-down cake
