HAPPY MEALS

Nothing says comforting and convivial l ike the sweet f lavours of these dishes, al l with honey as the star ingredient

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Roast chicken with thyme, garlic, lemon and honey

SERVES 4

2kg chicken, untied

2 large lemons:

1 zested and juiced;

1 sliced

2 garlic cloves, crushed

4 sprigs of thyme, leaves stripped and chopped, plus extra to serve

3 tbsp honey

2 tbsp olive oil Handful of small shallots peeled

300g baby carrots, scrubbed, tops left on

300g baby parsnips, scrubbed and trimmed

200ml chicken stock

1. Preheat oven to 200°C. Combine the lemon zest and juice with crushed garlic, thyme, honey and olive oil. Pop a few lemon slices inside the chicken cavity. Then, tie the legs together loosely with kitchen string and nestle it in a sturdy, roomy roasting tin. Around it, add the remaining lemon slices, shallots, carrots, and parsnips. Pour the honey mixture over everything and season well with salt and pepper. Roast for 50 minutes, basting once or twice. Then add the stock to the tin, give everything a good stir, and roast for 20 minutes more. Cover the chicken with a layer of foil if it’s browning too much.

2. Remove from the oven, cover loosely with foil and let it rest for 15 minutes. Scatter fresh thyme leaves on it, then joint it into pieces. Serve with vegetables and the roasting gravy from the tin (spoon off most of the fat first).

Fennel and chestnut salad with a honey dressing