Roast Chicken with Potatoes & Cherry Tomatoes

This might actually be a Jamie Oliver recipe, but seeing as it was my friend Ewan who cooked it for me first, i will give him the credit! And what a wonderful dish it is. The best part being that you throw it all in one baking tray and serve it in the same, allowing everyone to help themselves at the table.

6 free range chicken marylands
1 punnet cherry tomatoes
700g chat potatoes, skin on
8 sprigs rosemary
8 sprigs thyme
Olive oil
Sea salt & ground pepper

Preheat your oven to 180 degrees.

In a mortar and pestle, crush half the rosemary and thyme along with some sea salt and pepper, then add a few tablespoons of olive oil to form a marinade. Rub all over the chicken, and leave it to soak up the flavours for a few minutes.

While this is happening, put your potatoes in a large saucepan of cold water, season with sea salt then bring to the boil and cook until tender. Prick the skins of the tomatoes, and drop them into the boiling water with the potatoes for about 30 seconds until the skins begin to peel back, then remove and plunge into cold water to stop them cooking. Drain the potatoes.

Heat a large frypan with a little olive oil, then fry the chicken, skin side down until it begins to colour up. Turn and seal on the other side, then transfer to a large roasting tray.

Remove the skins from the tomatoes, then scatter around the chicken in the baking tray. Add the cooked potatoes, crushing each one slightly with a fork. Season generously with salt and pepper, and sprinkle with the remaining fresh rosemary leaves, and sprigs of thyme.


Roast for approximately 1 hour, until the chicken is tender and golden and the potatoes have crisped. Then simply place on the table and let everyone dig in!

Serves 6.

Asian Style Chicken Noodle Soup

Bearing in mind that Asian cookery is not my area of expertise, I have to say I was pretty happy with the way this soup turned out! Very fresh and light with lots of wonderful flavours going on. And best of all it's incredibly healthy! I make this soup at least once a week now.



1L salt reduced chicken stock
1 cup water
2 tbsp soy sauce3 cloves garlic, roughly sliced
2 inch piece ginger, roughly sliced
1 stalk lemongrass, cut into 1 inch pieces
Cracked black pepper1 skinless chicken breast (approx 200g)
1 bunch choy sum, cut into 2-3 inch lengths
1 handful snowpeas, halved
150g udon noodles
1 long red chilli, finely sliced for garnish

Pour the stock, water and soy sauce into a saucepan and add the garlic, ginger and lemongrass pieces. Season with pepper and bring to the boil. Reduce the heat to a simmer, add the chicken breast and allow poach gently for 20 minutes, or until the breast is cooked through.

Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside until noodles are tender and ready for use.

Once the chicken is cooked through, remove from the stock, allow to cool slightly then shred. Strain the stock to remove the garlic, ginger and lemongrass pieces.

To assemble the soup pile noodles in a large bowl, top with the fresh choy sum, snow peas and shredded chicken, then ladle over the hot stock. Garnish with fresh chilli and coriander.

Serves 2.