COME on dads and kids, it’s Mother’s Day tomorrow, so why not give Mum a day off from cooking?
This one-pot roast chicken recipe is incredibly easy. You just put all the ingredients in together. And what mum doesn’t enjoy a slice of cake lovingly made for them?
Follow Suzanne Mulholland’s delicious recipes so you can treat your mum to a great meal on Mother’s DayCredit: Ryan Ball
This simple sponge can be baked in advance, then frozen, ready to be decorated on the day with fresh cream and strawberries, or however you like.
Mums, it’s time for you to put your feet up. I know I will!
Any leftover chicken can be taken off the bone, left to cool and then frozen
Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
- 1.5kg whole chicken
- 400g baby carrots
- 500g baby new potatoes
- 1 tbsp olive oil
- 12 ready-made Yorkshire puddings
- 1tsp gravy granules
- Preheat the oven to 190C/170C fan/gas 5. Unwrap the chicken and put it in a large roasting dish. Add a splash of boiling water to the bottom of the dish to stop everything from sticking. Put the chicken in the oven for 20 minutes.
- After 20 minutes, remove the dish from the oven and add the baby carrots and potatoes to the chicken.
- Splash olive oil over the veg and season it well with salt and pepper. Put the lid on the roasting dish and return it to the oven for an hour.
- Once cooked, remove from the oven and leave the chicken to rest for ten minutes. Meanwhile, transfer the veg to a serving bowl and make up the gravy as per packet instructions.
- Put the Yorkshire puddings on a tray in the oven for five minutes until golden. Carve the chicken and serve with all the trimmings.
Ready to freeze: Any leftover chicken can be taken off the bone, left to cool and then frozen.
Ready to eat: When you want to use it, remove from the freezer and leave to defrost before adding to soups or curries.
Spoon the whipped cream evenly over the raspberry jam
Preparation time: 10 minutes
Cooking time: 20- 25 minutes
- 250g margarine or butter
- 250g caster sugar
- 1 tsp vanilla essence
- 4 eggs
- 250g self-raising flour
- 1tsp baking powder
- 3 tbsp raspberry jam
- 150ml double cream
- Handful of strawberries or raspberries
- Icing sugar, for dusting
- Preheat oven to 180C/160C/gas 4 and line two 8in cake tins with baking parchment.
- In a large mixing bowl, cream together the margarine, caster sugar and vanilla essence with an electric whisk, until fluffy.
- Add the eggs and whisk between adding each egg.
- Now sift the self-raising flour and baking powder into the bowl with the eggs and mix well.
- Pour batter into lined cake tins, distributing evenly.
- Put tins in the oven for 20-25 minutes, until golden and cooked through – when you insert a skewer it should come out clean.
Ready to freeze: Leave the cakes to cool completely before wrapping well in cling film or tin foil. Put in freezer.
Ready to eat: Remove the cakes from the freezer and leave to defrost on the counter. It will take around two hours to defrost both layers.
Place one of the cakes on a plate and spoon over the raspberry jam. Now, in a small mixing bowl, add the cream and whip with an electric whisk until thick.
Spoon the whipped cream evenly over the raspberry jam, sprinkle over the fresh berries and then place the second cake layer on the top. Dust top with a little icing sugar. Serve.
- The Batch Lady: Healthy Family Favourites (£20, HQ) is out now. Also see The Batch Lady Meal Planner (HQ, £9.99).
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