A beautiful, bronzed roast chicken, marinated in zhoug, orange juice and honey, with most delicious sweet, sticky dark juices.
Ingredients 2 tbsp mustard powder 1 tbsp sea salt 2 tsp brown sugar 1 tbsp sunflower or light olive oil 1.2 kg British grass-fed topside of beef Gravy 150 ml madeira, red wine or port 2 tbsp plain flour 500 ml beef stock Method Heat the oven to 220°C/200°C fan. Put the mustard powder, salt,…
A cod, cherry tomato and black olive dish that’s quick and easy to prepare, as well as healthy and seriously tasty
A glorious free-range chicken to nourish the soul!