Imogen Thomas's

Mini Roast Dinner

(Serves 4)

  • Small whole organic Chicken
  • Goose fat
  • 16 potatoes (mash and roast)
  • 4 parsnips
  • 1 swede
  • 6 carrots
  • 1 head of broccoli
  • 1 cauliflower
  • 1 block of cheddar cheese
  • Milk
  • Flour (for the sauce)
  • Gravy (fat from chicken, plain flour, 3x OXO cubes)
  • Salt and pepper

1. First put the chicken in the oven.

2. Then part boil the roast potatoes and parsnips. Cover in goose fat/salt/pepper put in the oven.

3. Chop swede, Potatoes, cauliflower, broccoli and carrots and bring to the boil.

4. Once chicken is done you can then use the fat to make the gravy!


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