Roast Chicken with Pickled Lemons, Thyme and Garlic

This evening’s food is a recipe I invented a while back (and already featured on my Dangerous Thinking blog), its method based on Chicken with Nutmeg from River Cafe Cookbook Easy, another favourite recipe in the Rosam household. 1.5kg organic chicken 4 pickled lemons Pack of fresh thyme 1 head of garlic 125ml dry vermouth Extra-virgin olive oil Salt and pepper Serves 4. Heat the oven to 190 deg C or Gas 5. Open up a pocket between the breast skin and meat on each side of the chicken. Chop up the pickled lemons roughly. Put half of the lemons...

Slow roasted Lamb Chumps with Anchovies, Garlic, Rosemary & Lemon

Something a little traditional for Easter Sunday – using lamb and some spring-style (ie they’re not local, because it’s still a bit early) vegetables. Two boned lamb chumps approx 300g each Two garlic cloves One anchovy in oil (the ones from Waitrose don’t overwhelm with salt) The leaves from two good sprigs of rosemary A teaspoon of Maldon sea salt A lemon Good olive oil (I didn’t use Extra Virgin, but some nice oil from our local Italian shop) Salt and Pepper A glass of port – red wine may be better, but I wanted to keep the Gigondas for...