Sunday Lunch has to be one of the nicest traditions here in the UK. It's actually a dinner . . . not a lunch (usually served early to mid afternoon). Not sure why it is called lunch, but I have noted that most celebratory dinners here in the UK are referred to as lunch, prime example being Christmas Lunch. Who am I to quibble when we are talking about something as delicious a meal as Sunday Lunch generally is!
Over the next four weeks The Sunday Times is publishing a pull out Ultimate Cookbook as part of the Incredible Edibles Food Series, dedicated to food and dining. This weeks focus is Sunday Lunch, and you can get your copy of The Sunday Times Ultimate Cookbook: Sunday Lunch this weekend, on Sunday the 17th November, featuring no less than twelve of the finest recipes for this occasion brought to you by twelve celebrity chef's.
You will be able to enjoy and recreate such tasty delights as Jamie Oliver's Sunday Roast Steak and Marcus Waring's Mushroom Cobbler (for the veggies), only two of the delicious recipes on offer.
Who doesn't love a delicious Roast Chicken dinner?? It has to be one of the most popular Sunday lunches ever. Simple, easy and delicious . . . plus . . . you have the added bonus of leftovers for some tasty sandwiches on Monday and, if you are really thrifty, the bonus of a delicious soup created from the bones and any scraps left on them for Tuesday.
I have to say that Simon Hopkinson's simple and delicious recipe for Roast Chicken is one of the best I have tasted. The chicken turned out moist and full of flavour, with a delicious crisp skin and beautiful pan juices. I always roast my chicken on a bed of peeled potatoes and carrots. They act as somewhat of a trivet and I do admit . . . having absorbed some of those delicious chicken juices they taste fabulous when done as well. (Plus all of the mess is in one pan to clean up)
Lemon, garlic, herbs . . . simple ingredients . . . WOW flavours. Moist and tender chicken, crisp skin . . . delicious pan juices. What's not to love about a dish such as this??? The Toddster was in seventh heaven . . . and so was I.
Serves 2 to 3
Serves 2 to 3
several sprigs of thyme or tarragon, or a mixture of the two
The bird should be golden brown all over with a crisp skin, with buttery, lemony juices of a nut brown colour in the bottom of the tin. Turn off the oven, leaving the door ajar, and leave the chicken to rest for at least 15 minutes before carving. This enables the flesh to relax gently, retainin gthe juices in the meat and ensuring trouble free carving and a moist bird. Carve the bird to suit yourself.
lightly with some olive oil and seasoning. The end result is a meal in one dish, with nicely roasted carrots and potatoes with a gorgeous flavour having been basted with all those chicken and lemon juices.
Get your copy of The Sunday Times Ultimate Cookbook: Sunday Lunch this weekend, the first in a four-part series. Featuring a selection of the finest recipes of the celebrity chef era. The Ultimate Cookbook is part of The Incredible Edibles Food Series dedicated to food and dining. Upcomng editions in the series are Quick Eats on Sunday November 24th, Brunch & Baking on Sunday December 1st and Dinner Party on Sunday December 8.
Visit thesundaytimes.co.uk to subscribe and to find out more details about exclusive Times + chef eents hosted at some of the country's best restaurants.