Kitchen life doesn’t get more simple or satisfying than cooking a meal from start to finish in the same dish. Try Geoff Scott's favourites.
Get the idea: Making more of winter veg
Roast chicken with parsnips
Peel lots of parsnips and pack them around a whole chicken. Put plenty of fresh herbs and squashed garlic inside the chicken. Drizzle the chicken with extra virgin olive oil. Add a splash of white wine and place in the oven at 200C for about 1 to 1 and a half hours or until the juices run clear when the thickest part of the thigh is pierced. Make a pan gravy. Remove the chicken and parsnips from the pan and reserve in a warm place. Pour off any fat from the pan, place over high heat. Add a splash of white wine and stir the dish with a wooden spoon. Add chicken stock, boil, thicken by stirring in enough of a mix of 2 tablespoons cornflour stirred into 3 tablespoons water. Serve over the chicken and parsnips.. Get all of Ray McVinnie's winter vegetable ideas.
When there's a glut of citrus weighing the tree down, don't let any of those globes of zingy sunshine go to waste.