Roast chicken with mashed potato, creamy leeks, fennel seed and peas

1I think it far better to buy a whole good chicken and roast it all than buy expensive packaged bits. At the very least you can make a really good chicken stock, let alone all the other dishes you can get from one bird. Try making three meals from two chicken breasts. Good luck.

Chicken soup is one of my top five dishes and if I don’t have the time one week to make stock, I just freeze the roasted bones for later. We used this as the base for Ramen last week. This dish is so tasty and its simplicity is really rewarding. Slowly coking the leeks in butter makes them melting and rich, really comforting with the mash.

Ingredients 2kg whole chicken stuffed with onion, lemon and rosemary or tarragon. Season well 1 large leek, sliced A handful of petits pois 1tbsp fennel seeds 2tbsp butter and a dash of olive oil 2 large baking potatoes

Method Roast the chicken until the juices run clear and leave to rest, covered, for about 20 minutes. While roasting, chop and boil the potatoes until soft, drain and leave to steam dry. Slowly cook the leeks in a large sauté pan with the butter, oil and fennel seeds, Season well with salt. Cover with a circle of parchment and leave on a low heat for about half an hour, stirring occasionally. Add the peas and cook for a few minutes. Add a couple of tablespoons of cream and check the seasoning.

To make the perfect mashed potato, heat some cream, butter and milk in the pan the potatoes were cooked in. About 350ml in this case. Season well and add the potatoes. I leave the skins on for cooking and mashing for a better flavour, but feel free to peel them if you prefer. Mash them well and keep warm. If you want a really smooth mash, put them through a ricer before adding to the liquid.

Carve the chicken, I always go for the leg and thigh, and serve on top of the mash and leeks. Pour over some of the roasting juices, add a sprinkle of parsley and serve with wholegrain mustard.