Seasonal cooking is important for flavour, and I was pleased to see that played an important part in this week’s book, Mary Berry Family Sunday Lunches. I have chosen Mary’s roast chicken, a beautifully simple dish, and the boozy red jelly which might become a new Zilli family Christmas tradition!
Roast Chicken
1 garlic bulb
85g butter, softened
Salt and freshly ground black pepper
1.5kg whole chicken
3 rashers streaky bacon
Small bunch of fresh thyme
5 bay leaves
SERVES: 6
PREPARATION: 10 MINUTES
COOKING TIME: 1 HOUR 20 MINUTES
Preheat the oven to 200°C/392°F/Gas Mark 6.
Remove the cloves of garlic from their skins and crush using a garlic press. Place in a small bowl with the butter and season with salt and pepper. Mix together well.
Put the chicken into a small roasting tin. Spread the garlic butter over the bird and then lay the bacon rashers over the top of the breast.
Place the herbs in the cavity of the chicken with some of the garlic skins. Roast the chicken in the preheated oven for 1 hour 20 minutes, basting from time to time with the buttery juices, until golden brown and cooked through.
Chop the crispy bacon and scatter over the chicken. Serve with any juices.
Boozy red jelly
1½ packets powdered gelatine
600ml rosé wine
350g caster sugar
450g fresh raspberries
SErVES: 6
PREPARATION: 15 MINUTES
COOKING TIME: 5 MINUTES (plus three hours’ setting time)
Line a 900g loaf tin with cling film – it will be easier if you wet the tin first and then the clingfilm will stick.
Measure 5 tbsp of cold water into a small bowl. Sprinkle over the gelatine and leave to sponge for about 5 minutes.
Measure the rosé wine into a saucepan, add the sugar and stir over a low heat until the sugar is dissolved. Add the sponged gelatine and stir to dissolve. Remove from the heat and stir in the raspberries.
Pour half of the mixture into the loaf tin (leave the remainder in the saucepan and keep at room temperature) and chill the loaf tin until set for an hour.
Once set, pour the remainder of jelly from the saucepan into the loaf tin and transfer to the fridge for another 2 hours. (This is done in two batches so that the raspberries are suspended.)
Turn upside down on to a board, remove the clingfilm and cut into thick slices. Serve with crème fraîche or yoghurt.
