Roast Chicken

• 1 large chicken 1.8kg - 2kg, whole
• 1 lemon (halved)
• 2 cloves garlic (crushed - for rubbing on the chicken)
• mixed herbs sage, thyme and rosemary - usually sold as a packet of roasting herbs, fresh, roasting herbs
• 2 tbsp butter (room tempertaure)
• olive oil drizzle of
• black pepper
• salt

Vegetable Casserole

• 2 tbsp olive oil
• 3 cloves garlic (crushed)
• 400 g potato washed and halved, new
• 1/2 tbsp plain flour
• 2 medium leek washed and chopped into 2 inch chunks
• 4 parsnip washed, peeled and chopped into 3 inch chunks
• 300 g carrot washed and halved, Chantenay variety
• 250 g mushrooms (cleaned and quartered)
• 8 talks purple sprouting broccoli
• 225 ml white wine
• 1.5 litre chicken stock
• 2 bay leaf
• 1 tbsp thyme fresh leaves
• black pepper I sometime use crushed / ground pink peppercorns as an alternative which gives a lovely note to the stew
• salt I sometime use crushed / ground pink peppercorns as an alternative which gives a lovely note to the stew

Dumplings

• 140 g butter chopped into small cubes, chilled
• 250 g self-raising flour
• 1 -2 tbsps Parmesan Cheese grated
• 125 ml water
• parsley chopped, for dumplings and garnish