Roast with the most

Get together with friends or family for a budget-friendly Sunday dinner with an impressive tart to finish.

MENU FOR FOUR

Lemon & thyme butter-basted roast chicken & gravy

Golden roasted potatoes, parsnips & garlic

Leeks with bacon & mushrooms

Braised cabbage & carrots

Pear & almond flapjack tart

FANCY A CHICKEN PIE TOMORROW?

Think ahead and cut away leftover roast chicken from the carcass; cook double the amount of leeks with bacon & mushroom (page 60); and use ready-made pastry or perhaps leftover mash potatoes. Chicken & leek pie without the hassle!

Lemon & thyme butter-basted roast chicken & gravy

Smoothing the butter under the skin helps baste the chicken and the herbs in the butter add a delicious flavour to your gravy.

■ Serves 4 ■ Prep 15 mins Cook 1 hr 40 mins

1 Heat the oven to 200C/180C fan/gas 6. Mash the butter with a third of the thyme leaves, mashed garlic clove and juice of ½ lemon in a small bowl. Mix everything together with a little seasoning and set aside.

2 Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the remaining butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and garlic.