A crisp golden skin and tasty juiciness within is the result of cooking chicken this way.
Chicken thighs and legs tend to be tastier and juicier than chicken breasts, which are regarded as the posh bit of the chicken.
This makes an elegant main course, with the pearly white of the chicken, contrasted against the rich darkness of the mushrooms.
When you are hungry, a tasty roast chicken with a butter, honey, salt and cracked peppercorn crust is hard to beat for satisfying the pangs.
Cooked in a roasting bag, the juices of the partridge do not escape, which helps prevent it from drying out.
The preserved lemon, fennel and spices give this dish of white fish fillets an unusual and exotic Moroccan flavour.
Meaning fish in a parcel, this dish adds a touch of drama to the meal when brought to the table and unwrapped, releasing herby aromas when you are hungry and receptive.
A delicious but underrated fish, rich with vitamins and oils that we are encouraged to include in our diets