tag:www.paulheathcote.merseyblogs.co.uk,2008://757 2008-11-22T23:45:43Z Renowned chef Paul Heathcote's recipes, tips and wine choices Movable Type Enterprise 4.21-en tag:www.paulheathcote.merseyblogs.co.uk,2008://757.107168 2008-11-22T23:38:13Z 2008-11-22T23:45:43Z

HERE is a great simple salad. Pomegranates are on the way in and this wonderful fruit would brighten any dish up. It combines brilliantly with goat's cheese and fabulous raw fennel and to make the most simplest of dressings...

Paul Heathcote HERE is a great simple salad. Pomegranates are on the way in and this wonderful fruit would brighten any dish up. It combines brilliantly with goat's cheese and fabulous raw fennel and to make the most simplest of dressings use olive oil and fresh lemon juice to round the dish off. ]]> Wine with this dish: MADE from Sauvignon grapes that are cool fermented in stainless steel vats to retain the delicate fruit aromas and flavours, Oyster Bay Sauvignon Blanc 2008 shows pronounced aromas of gooseberry and tropical fruits, alongside a subtle herbaceousness. Priced £8.99 from www.majestic.co.uk ]]> tag:www.paulheathcote.merseyblogs.co.uk,2008://757.107167 2008-11-22T23:38:13Z 2008-11-22T23:40:36Z

HERE are some fabulous biscuits that are often served on the Continent as petit fours. I like to make these much larger and serve them with ice-cream. Recently at the Olive Press, we have been pouring over a good...

Paul Heathcote HERE are some fabulous biscuits that are often served on the Continent as petit fours. I like to make these much larger and serve them with ice-cream. Recently at the Olive Press, we have been pouring over a good measure of chilled limoncello - the combination of sour cherries, orange and nuts seem to work exceedingly well, otherwise just serve them on their own, they go fabulously well with a good cup of coffee. ]]> Wine with this dish: BULLER'S Fine Old Muscat is intensely aromatic on the nose with plenty of raisin and floral aromas, developing into toffee and caramel flavours on the palate. Priced £10.99, from www.majestic.co.uk]]> tag:www.paulheathcote.merseyblogs.co.uk,2008://757.102152 2008-11-02T10:04:52Z 2008-11-02T10:08:59Z

PARSNIPS and wild mushrooms are both now in season and plentiful. I much prefer to make soup with parsnips earlier in the season than later, as they tend to become woody and slightly gluey when pureed. My preference is...

Paul Heathcote PARSNIPS and wild mushrooms are both now in season and plentiful. I much prefer to make soup with parsnips earlier in the season than later, as they tend to become woody and slightly gluey when pureed. My preference is to use chicken stock but, if you want the soup to be a veggie dish, vegetable stock works equally as well. I have added a little bit of ginger to spice it up, and don't be frightened of using any variation of mushrooms. ]]> PARSNIP & WILD MUSHROOM SOUP Ingredients (serves 6) 25g butter 700g parsnips peeled & chopped 2 leeks chopped, about 200g ¼ tsp ground ginger 150ml white wine 1.5 litre chicken or vegetable stock Salt & pepper Wild mushrooms, cooked Olive oil 50ml thick double cream Chopped flat parsley Method 1. Add the butter to a large thick-bottomed pan, gently cook the parsnips and leeks with the ginger for 2-3 minutes before adding the wine and bring to the boil. 2. Add the stock, bring to the boil and simmer for about 15-20 minutes, until the parsnips are cooked. 3. Liquidise well and sieve, season with sea salt and freshly milled pepper and keep warm. 4. Sauté the mushrooms in olive oil and season, sprinkle over the soup, drizzle the cream and olive oil and sprinkle with chopped parsley. Wine with this dish.... THIS trendy Albarino Bodegas Castro Martin 2006, with its apricot notes and spicy finish, will be great with the sweet flavours of the parsnip and spicy ginger. Priced £10.50, from www.bibendum-wine.co.uk CHOSEN by Maria Somma, assistant sommelier at Malmaison Liverpool tag:www.paulheathcote.merseyblogs.co.uk,2008://291.58031 2008-10-12T21:52:50Z 2008-10-12T21:55:58Z

THERE are still plenty of apples in season and, if you can get your hands on a few blackberries, these two ingredients work incredibly well with creme brulee - thick, creamy custard with a little bit of sharp cooked...

Paul Heathcote THERE are still plenty of apples in season and, if you can get your hands on a few blackberries, these two ingredients work incredibly well with creme brulee - thick, creamy custard with a little bit of sharp cooked apple makes a perfect combination. This recipe is slightly similar to some that you may have encountered in the past, but I have added a couple of leaves of gelatine which makes it set just perfectly.ŠThe leaves of gelatine are readily available in most good supermarkets nowadays but, if you are unable to find them, use about ½ tsp powdered gelatine, which should do the trick. APPLE & BLACKBERRY BRULEE Ingredients (serves 6) 568ml carton double cream 400ml full cream milk 1 vanilla pod split & seeds scraped 2 leaves of gelatine 6 large egg yolks 200g caster sugar 6 ramekins about 200ml 24 blackberries First make the Apple Compote Ingredients 2 bramleys 20g butter Sugar to taste Method 1. Peel and chop the apples, place the butter into a pan. When foaming, add the apples and a dash of water. Cook until the apple is soft, and whisk to a rough puree, add some sugar to taste but keep it tart, this will contrast nicely with the creamy rich brulee. 2. Divide between the ramekins and chill. For the Brulee Method 1. Put the cream, milk and vanilla pod and seeds in a pan and heat gently until reaches boiling point, meanwhile soak the gelatine leaves in a bowl of cold water. 2. Place the yolks and 175g of the sugar into another bowl and whisk until creamy and white in colour. 3. Take a ladle of the hot liquid and whisk onto the egg yolk, mix well then followed by the remaining hot liquid. 4. Rinse out the pan and return the mixture to it. Stir over a very low heat for 3-5 minutes until thickened. Strain through a coarse sieve. Squeeze out the water from the gelatine and stir into the custard mix. 5. Gently spoon the custard into the ramekins and chill for 4-6 hours. 6. Sprinkle some sugar over one dish and caramelise with a blow torch or under a very hot grill at the highest point. As the caramel cools, it will harden. Repeat with the remaining sugar and dishes and then serve. The creams will sit in a cool place for up to 30 minutes, but don't chill them as this will soften the hardened caramel. Finally, decorate by placing the blackberries on top. ]]> Wine with this dish.... THE Muscat de Beaumes de Venise has rich ripe flavours and honey marmalade undertones which suit the delicate apple flavours in this dish. Priced £6.80 from www.bibendum.co.uk. CHOSEN by Maria Somma, assistant sommelier at Malmaison Liverpool. ]]> tag:www.paulheathcote.merseyblogs.co.uk,2008://291.58030 2008-10-12T21:48:25Z 2008-10-12T21:52:26Z

WITH the colder weather rolling in, here is a soup that is not only easy to make but is a really good autumn dish. It should only take 30 minutes to make, and it doesn't really need any looking...

Paul Heathcote WITH the colder weather rolling in, here is a soup that is not only easy to make but is a really good autumn dish. It should only take 30 minutes to make, and it doesn't really need any looking after. If you don't like it too spicy, reduce down the red curry paste.  The crème fraiche really helps to cut through the soup's flavour. ]]> THAI-STYLE BUTTERNUT SQUASH SOUP Ingredients (makes 6) Sesame oil 1 onion chopped 1 tbsp Thai red curry paste 2cm piece of fresh ginger, grated 1kg of butternut squash peeled and cubed 600ml hot vegetable stock 400ml coconut milk Tub of creme fraiche Freshly chopped coriander Freshly sliced spring onion for garnishing Thinly sliced radish for garnishing Method 1. In a large pan, add a dash of sesame oil and gently fry the onion, curry paste and ginger for about a minute or so, add the butternut squash and stock and bring to the boil, simmer for 15 minutes until the butternut squash is soft and cooked. Remove from the heat. 2. Allow to cool a little before adding the coconut milk, place into a blender and liquidise well and season to taste. 3. Mix six spoonfuls of crème fraiche with chopped coriander, divide the soup into bowls and spoon over the crème fraiche and sprinkle with thinly sliced spring onion and radish. Wine with this dish... THE Stump Jump Riesling Marsanne Sauvignon Blanc 2006 pairs a fresh lime and fruity aroma with a vibrant acidity that makes a great partnership with curry, ginger and coconut. Priced £7.76, at www.bibendum-wine.co.uk CHOSEN by Maria Somma, assistant sommelier at Malmaison Liverpool. tag:www.paulheathcote.merseyblogs.co.uk,2008://291.51443 2008-07-08T21:04:25Z 2008-07-08T21:08:53Z

LAMB is wonderful in summer and there is nothing better than a good lamb chop grilled or pan fried until the fat is slightly crispy, if not charred. Here’s a dish you can also do on the barbecue. The...

Paul Heathcote LAMB is wonderful in summer and there is nothing better than a good lamb chop grilled or pan fried until the fat is slightly crispy, if not charred. Here’s a dish you can also do on the barbecue. The mint has a little twist and the marinade for the lamb can also be used to dress up some wonderful salad leaves, or even better, good British watercress. ]]> CHILLI LAMB CHOPS WITH MINT SAUCE Ingredients (serves 4) For the mint sauce Bunch of mint Juice of half lemon 30g sugar 1 shallot finely chopped 50ml water For the chops 12 lamb chops 1 chilli finely chopped 1 clove garlic crushed 4 dsps olive oil Bunch watercress for garnish Sea salt and freshly milled pepper Method 1 .Chop the mint well and mix with the remaining ingredients and reserve to one side. 2. Place the lamb chops and season with sea salt and freshly milled pepper. Mix together the chilli, garlic and olive oil and leave for a few minutes before brushing over the chops. 3. Place in a hot pan and cook on both sides to your liking, remove from the pan and place on a plate. 4. Dress the watercress with any remaining chilli and garlic oil and serve to the side of the chops and spoon over the mint sauce. tag:www.paulheathcote.merseyblogs.co.uk,2008://291.51439 2008-07-08T20:54:14Z 2008-07-08T21:08:53Z

I AM often asked how do you start writing a menu and how do you know whether some will sell or not? Writing the menu is not difficult – judging what we sell is slightly more challenging. Old favourites...

Paul Heathcote I AM often asked how do you start writing a menu and how do you know whether some will sell or not? Writing the menu is not difficult – judging what we sell is slightly more challenging. Old favourites such as fillet steak, mushrooms and bread & butter pudding will sell every day of the week, guaranteed. We have just changed the Olive Press menu and it has thrown up a few surprises in a good way and today’s recipe is one of them. Pasta with melting courgettes cooked until they almost collapse makes a wonderful sauce to accompany a beautiful piece of swordfish with a good drizzle of olive oil.]]> ZUCCHINI ORRECCIETTE WITH CHAR GRILLED SWORDFISH Ingredients (makes 4) 170g x 4 sword fish steaks 4 portions Orrecciette cooked pasta 50ml olive oil 1 red brunoise chilli chopped 3 fresh garlic cloves chopped 2 courgettes thickly grated 50g grated Parmesan cheese Sea salt & freshly milled pepper Method 1. Place the olive oil in a pan and heat, add the chopped chilli and garlic and gently cook on a low heat until soft. 2. Add the grated courgettes to the pan and again softly cook for approximately 10 minutes. 3. When cooked, add the grated Parmesan cheese and melt in, season to taste and remove from heat. 4. Cook the pasta in a pan of salted boiling water until just soft, drain well and add to the courgettes and season with sea salt and freshly milled pepper. 5. Meanwhile grill or pan fry the swordfish until just cooked, season with sea salt and freshly milled pepper and serve on top of the pasta and drizzle over the olive oil. tag:www.paulheathcote.merseyblogs.co.uk,2008://291.51440 2008-07-01T20:56:44Z 2008-07-08T21:08:53Z

I WAS recently cooking Scouse stew for the TV programme, Market kitchen. I was asked to create “my version� and so was another chef from North Wales now working in London, Bryn Williams. I am sure every reader of...

Paul Heathcote I WAS recently cooking Scouse stew for the TV programme, Market kitchen. I was asked to create “my version� and so was another chef from North Wales now working in London, Bryn Williams. I am sure every reader of The Liverpool Post has got a version which is different, however I can honestly say that this was the audience’s and taster’s favourite. I think it works really well with neck of lamb which happens to be cheap and perfect for Lob-scouse. ]]> SCOUSE STEW Ingredients (makes 2) 2 necks of lamb Flour for dusting Dash of oil 100g minced lamb 1 small onion diced 1 carrot peeled and diced 1 stick of celery diced Half a leek cut into small chunks 3 potatoes cut into 2cm dice 325ml stock Sea salt and freshly milled black pepper Roughly chopped flat parsley Method 1. Season the necks of lamb with sea salt and freshly milled pepper and dust with flour. Place in a hot pan with a dash of oil and lightly brown on both sides. 2. Add the minced lamb followed by the onion and carrot and lightly colour before adding the celery, leeks, pots and stock. 3. Cook for about two hours until the neck of lamb is soft and melting, check the seasoning and serve. tag:www.paulheathcote.merseyblogs.co.uk,2008://291.51441 2008-06-25T20:59:20Z 2008-07-08T21:08:53Z

WITH Wimbledon well underway and the British summer in full flow we hope, strawberries, clotted cream and good old fashioned freshly baked scones should be back on everybody’s menu – I often find making them slightly smaller entices people...

Paul Heathcote WITH Wimbledon well underway and the British summer in full flow we hope, strawberries, clotted cream and good old fashioned freshly baked scones should be back on everybody’s menu – I often find making them slightly smaller entices people to eat more readily. Brush with a little milk and sprinkle with sugar gives a glossy finish. ]]> WIMBLEDON SCONES Ingredients (makes 12 dainty scones) Pre heat oven to 180°C 250g self-raising flour 1 level tsp baking powder ½ tsp sea salt 20g caster sugar and a little for glazing the scones 50g unsalted butter 40g sultanas 1 egg 100ml milk chilled, plus a little for glazing the scones Method 1. Sift the flour and baking powder together in a bowl and add the salt and sugar. 2. Rub in the butter between your hands to make a fine crumb and add the sultanas. 3. Whisk the egg and milk together and add to the flour and very gently fold in with the tips of your fingers trying not to work the dough too much, but just enough to bring the mix together. 4. Lightly flour a work top and gently roll the mix into a sausage about 5cm in diameter. Cut into twelve rounds about 2cm thick. It’s a good idea to “flour� your knife in between cutting the disks to prevent sticking. 5. Place on a greased tray and brush the tops with milk and a sprinkle of sugar, bake for about 20 minutes until well risen and golden. Place on a cooling wire before filling with clotted cream, strawberries and strawberry jam. tag:www.paulheathcote.merseyblogs.co.uk,2008://291.47910 2008-05-26T13:51:45Z 2008-07-08T21:08:53Z

HALIBUT is one of those wonderful fish that can be poached, grilled or fried – almost everything you add to accompany it works incredibly well. It can take robust flavours such as garlic and chilli, and also goes well...

Paul Heathcote HALIBUT is one of those wonderful fish that can be poached, grilled or fried – almost everything you add to accompany it works incredibly well. It can take robust flavours such as garlic and chilli, and also goes well with subtle, zesty flavours such as today’s sorrel sauce. Sorrel is one of those under-utilised herbs – it takes literally seconds to cook and changes colour when heated. I particularly like it with this sweeter sauce, which contrasts well with the acidity of the herb.]]> PAN FRIED HALIBUT WITH SORREL SAUCE Ingredients (serves 4) 200g approx of halibut per person Olive oil Lemon juice Sea salt Sprig flat leaf parsley or dill Method 1. Remove all the scales from the halibut using the back of a spoon or blunt knife. Remove any bones from the fillets using a pair of tweezers or pliers. 2. To cook, put in a hot pan skin side down, with a little oil, until golden and crisp – approximately five minutes. 3. Flip over for a further 30 seconds and add a squeeze of lemon juice and re- season with sea salt. 4. Serve on a bed of warm sorrel sauce and top with a sprig of flat leaf parsley or dill For the Sorrel Sauce ingredients 2 shallots finely chopped ¼ bottle sweet Martini or wine 1 pint cream Sea Salt Squeeze lemon juice 12 sorrel leaves Method 1. Place shallots and Martini or wine in a pan and boil gently until the liquid has reduced by half. 2. Add the cream and reduce. Gently boil until the sauce coats the back of the spoon. 3. Pass through a sieve, season with sea salt and a good squeeze of lemon juice and keep warm. 4. Just before serving, rip the leaves of sorrel once or twice, stir into the sauce and serve immediately. tag:www.paulheathcote.merseyblogs.co.uk,2008://291.47909 2008-05-26T13:48:54Z 2008-07-08T21:08:53Z

HERE is a very simple recipe. As strawberries are now readily available, they go wonderfully well with mint and mango. Mangos are not difficult to prepare but the stone always seems slightly awkward as it is flat and tall...

Paul Heathcote HERE is a very simple recipe. As strawberries are now readily available, they go wonderfully well with mint and mango. Mangos are not difficult to prepare but the stone always seems slightly awkward as it is flat and tall and the fruit nearer to the stone is always more fibrous – use a large knife to scrape it down and remove as much of the pulp as you can. I always find this much easier to do in a tray so that you can save all the wonderful juice. Make sure when picking mangos they feel relatively soft to the touch. A nice tip if you want to ripen them quicker, place in a plastic bag with a banana – they will both help to ripen each other. ]]> Strawberries with Mint & Mango Cream Ingredients (makes 4) Punnet strawberries 1 measure Amaretto liqueur 3 ripe mangos 250ml full fat crème fraiche 4 mint leaves shredded 50g icing sugar Juice of lime Method 1. Cut the strawberries into half and place in a bowl, pour over the Amaretto liqueur and shredded mint and toss, divide between four glasses. 2. Peel the mangos and cut away the flesh, discard the stone. Place the flesh in a food processor and puree well scraping down a couple of times. 3. Place the creme fraiche, icing sugar in a bowl and whisk until soft ribbon like texture, stir in the lime juice. 4. Gradually fold in the mango puree and spoon over the strawberries, serve well chilled. tag:www.paulheathcote.merseyblogs.co.uk,2008://291.47908 2008-05-26T13:48:54Z 2008-07-08T21:08:53Z

HERE is a very simple recipe. As strawberries are now readily available, they go wonderfully well with mint and mango. Mangos are not difficult to prepare but the stone always seems slightly awkward as it is flat and tall...

Paul Heathcote HERE is a very simple recipe. As strawberries are now readily available, they go wonderfully well with mint and mango. Mangos are not difficult to prepare but the stone always seems slightly awkward as it is flat and tall and the fruit nearer to the stone is always more fibrous – use a large knife to scrape it down and remove as much of the pulp as you can. I always find this much easier to do in a tray so that you can save all the wonderful juice. Make sure when picking mangos they feel relatively soft to the touch. A nice tip if you want to ripen them quicker, place in a plastic bag with a banana – they will both help to ripen each other. ]]> Strawberries with Mint & Mango Cream Ingredients (makes 4) Punnet strawberries 1 measure Amaretto liqueur 3 ripe mangos 250ml full fat crème fraiche 4 mint leaves shredded 50g icing sugar Juice of lime Method 1. Cut the strawberries into half and place in a bowl, pour over the Amaretto liqueur and shredded mint and toss, divide between four glasses. 2. Peel the mangos and cut away the flesh, discard the stone. Place the flesh in a food processor and puree well scraping down a couple of times. 3. Place the creme fraiche, icing sugar in a bowl and whisk until soft ribbon like texture, stir in the lime juice. 4. Gradually fold in the mango puree and spoon over the strawberries, serve well chilled. tag:www.paulheathcote.merseyblogs.co.uk,2008://291.47907 2008-05-26T13:45:27Z 2008-07-08T21:08:53Z

THIS recipe seems like there is an enormous amount of ingredients required but if you do read through it, many of them will already be in your kitchen cupboards. If you want to omit the odd one or two...

Paul Heathcote THIS recipe seems like there is an enormous amount of ingredients required but if you do read through it, many of them will already be in your kitchen cupboards. If you want to omit the odd one or two it won’t make a massive difference but make sure you use the watercress and herbs. The end result is not unlike the consistency of a hollandaise sauce and can split if it becomes too cold or hot – keep at room temperature – you can make it an hour or so before cooking your fish. ]]> SALMON WITH WATERCRESS & HERB BUTTER SAUCE Ingredients (makes 6 portions) ½ bunch watercress, stalks removed Small handful of spinach leaves (about 6 or 8) Long sprig of flat leaf parsley Large sprig of chervil Large sprig of tarragon 8 chives 2 shallots peeled and sliced 1 clove garlic, peeled and cut into four 2 gherkins 4 anchovy fillets 8 capers 3 hard-boiled egg yolks 2 raw egg yolks ½ packet (125g) of soft unsalted butter 100ml olive oil ½ tsp salt ½ tsp cayenne pepper Freshly milled pepper Small dash of white wine vinegar Method 1. Place the watercress, spinach, herbs, shallots and garlic into a pan and pour over boiling water just enough to cover, and cook for one minute. Drain and refresh with cold water, drain again and place onto a cloth to pat dry. 2. Place in a food processor with the gherkins, anchovy, capers and egg yolks to make a very smooth paste, this should take about 3-4 minutes, scraping down two or three times in between. Keep the machine running and slowly pour in the olive oil, scrape down again and add the salt, pepper and vinegar. For the Salmon Ingredients 4 x 200g fillets of salmon, skin on Method 1. Remove all the scales from the salmon using the back of a spoon or blunt knife. Remove any bones using a pair of tweezers or pliers. 2. To cook put in a hot pan skin side down, with a little oil, until golden and crisp – approximately five minutes. 3.Flip over for a further 30 seconds and add a squeeze of lemon juice and re-season with sea salt. 4.Serve the salmon with the butter sauce and a handful of watercress. tag:www.paulheathcote.merseyblogs.co.uk,2008://291.45877 2008-05-04T11:26:51Z 2008-07-08T21:08:53Z

HERE is a simple dish that we often put on in our Italian restaurant in The Olive Press, on Castle Street, but usually with gorgonzola or dolcelatte. I have adapted it today and substituted the blue cheese for a...

Paul Heathcote HERE is a simple dish that we often put on in our Italian restaurant in The Olive Press, on Castle Street, but usually with gorgonzola or dolcelatte. I have adapted it today and substituted the blue cheese for a soft creamy goat’s cheese. The deep fried walnuts came from an idea from a well known brand of ice cream which included crisp and slightly sweet pecans. The method is the same if you want to mix a few into vanilla ice-cream – however they go wonderfully well with the bitterness of the chicory and the slightly sour taste of the cheese. ]]> GOATS CHEESE, CHICORY AND DEEP FRIED WALNUTS Ingredients (makes 4) 75ml water 25g caster sugar 30g walnuts 1 head chicory 4 radishes 1 x 200g soft goats cheese 100ml sunflower or vegetable oil for shallow frying Olive oil Juice of half a lemon Sea salt and freshly milled pepper Basil leaves Method 1. First place the water and sugar together in a small pan and bring to the boil. When the sugar has dissolved add the walnuts and bring back to the boil for about a minute. Allow to cool and then drain onto kitchen paper. 2. Meanwhile separate the chicory into leaves. Slice the radish thinly and scatter the chicory and radish over four plates, crumble the goat’s cheese over the leaves. 3. Heat the vegetable or sunflower oil in a saucepan, add the drained walnuts and deep fry until caramelised, this should take no more than about 30 seconds or so. Drain onto kitchen paper again. 4. Finally, drizzle over olive oil and a good squeeze of lemon juice, season with sea salt and freshly milled pepper and a few basil leaves. tag:www.paulheathcote.merseyblogs.co.uk,2008://291.45874 2008-05-04T11:23:13Z 2008-07-08T21:08:53Z

THERE is nothing more satisfying than a beautifully roasted chicken – it is far superior to a chicken breast grilled or pan fried. The aroma and texture always has that comforting homely appeal. This recipe is quick and fast...

Paul Heathcote THERE is nothing more satisfying than a beautifully roasted chicken – it is far superior to a chicken breast grilled or pan fried. The aroma and texture always has that comforting homely appeal. This recipe is quick and fast – your chicken will take you only an hour to roast. I am serving it with a bean salad which can be made very quickly by buying tins or jars of cooked beans, draining and mixing together with some fresh herbs and olive oil to make a wonderful simple spring lunch or dinner. ]]> Quick Herb Roasted Chicken with Five Bean Salad Ingredients (makes 4) Roasting tray or cast iron pan Olive oil 1 carrot Salt and pepper 1 x 2kg chicken 25g butter Good sprig of tarragon, finely chopped Good sprig chervil, finely chopped Good sprig rosemary, finely chopped Sea salt and black pepper Olive oil Switch the oven to 180°C and place tray in oven First mix the herbs with the butter and season well with salt and pepper and reserve to one side. Method 1. To prepare the chicken remove the parson’s nose and trim up any excess fat. 2. Loosen the skin from the breast by gently working your fingers over the meat and under the skin to make a pocket repeat on the other side. 3. Stuff the herb mix evenly under both breasts. 4. With a sharp knife, score the legs with two or three incisions, this will make the legs crispy and allow them to cook quicker. 5. Rub olive oil over the chicken and season with salt and pepper. Take a hot roasting tray or cast iron pan. Place the chicken on its side with the thigh of the chicken pressed firmly down. 6. Cook for 25 minutes before turning over and repeating for around 20 minutes. 7. Sit the chicken upright for a further 15 minutes before removing. Check that the bird is cooked by inserting a small knife into the wing knuckle of the bird to test for blood. 8. Allow to rest at room temperature for 10 minutes or so, then carve into four portions and serve with the bean salad. For the Bean Salad Ingredients 100g haricot beans (cooked) 100g black eye beans (cooked) 100g borlotti beans (cooked) 100g broad beans (cooked) 100g frozen peas (cooked) 100g frozen sweetcorn (cooked) 6 spring onions (sliced) 12 cherry tomatoes (quartered) 1 red pepper (skinned and diced) 1 tsp chopped coriander Juice and rind of 1 lemon 50ml olive oil Salt and pepper Method 1. Place all the ingredients, season with salt and pepper and leave to chill for a couple of hours in the fridge. Serve with roast