Sunday Roast♡

Prepare the chicken marinade by combining the softened butter, chopped garlic, wholegrain mustard, olive oil, chicken seasoning, all-purpose seasoning, onion powder and mixed herbs. Massage the mixture thoroughly over the chicken, cover and leave to marinate for a few hours or preferably overnight.

When ready to cook, place the marinated chicken into the oven and roast until deeply golden, juicy and completely cooked through. Allow the chicken to rest before carving while you finish the remaining sides.

For the roast potatoes, peel and chop the Maris Piper potatoes and parboil them for 10 minutes. Meanwhile, coat a roasting tray with goose fat and place it into the oven to heat.

Drain the potatoes well, then toss them with goose fat, potato seasoning, salt and black pepper. Carefully transfer them onto the hot roasting tray and roast at 180°C until crisp and deeply golden.

For the carrots and parsnips, peel and slice the vegetables lengthways. Toss them with butter, honey and root vegetable seasoning, then roast at 180°C until tender and caramelised.

For the cauliflower cheese, steam the cauliflower until just tender. In a separate saucepan, make the cheese sauce using butter, flour and milk, then stir in the single cream, wholegrain mustard, onion powder, mature cheddar and chicken stock until smooth and thickened.

Combine the steamed cauliflower with the cheese sauce, transfer to an ovenproof dish and finish with an extra layer of grated cheese. Bake until bubbling and golden on top.

For the Yorkshire puddings, whisk together the eggs, milk and flour until smooth. Add a little oil to each section of a Yorkshire pudding tin and heat the tin in the oven until the oil is very hot.

Carefully pour the batter into the hot tin and bake for around 10 minutes, or until the Yorkshire puddings have risen and are golden and crisp. Avoid opening the oven door while they are rising.

Carve the rested chicken and serve with the crispy roast potatoes, honey roasted carrots and parsnips, cauliflower cheese, Yorkshire puddings and plenty of gravy.