Home
Recipes
Great value

Shortcrust berry pies

Berry recipes

Shortcrust berry pies

15–20 minutes

Tiramisu with Kahlua and mascarpone

Tiramisu with Kahlua and mascarpone

Pumpkin and bacon frittata pots

Pumpkin and bacon frittata pots

15–20 minutes

Steamed orange pudding

Warm pudding

Steamed orange pudding

40 minutes

Upside-down roast chicken with farm-style vegetables

Upside-down roast chicken with farm-style vegetables

1 hour

Beer and tomato risotto with grilled sausages

Beer Food

Beer and tomato risotto with grilled sausages

30 minutes

Mushroom lasagne bianco

Lasagne recipes

Mushroom lasagne bianco

40 minutes

Glazed seared lamb chops with whipped Parmesan potatoes

Chops recipes

Glazed seared lamb chops with whipped Parmesan potatoes

30 minutes

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Minestrone with smoked ham rasher

Minestrone with smoked ham rasher

1 hour 10 minutes

Easy tempura carrot slivers and soya sauce

Carrot recipes

Easy tempura carrot slivers and soya sauce

10 minutes

Bay and anchovy roast baby chickens with buttery carrots

Carrot recipes

Bay and anchovy roast baby chickens with buttery carrots

90 minutes

Load more

Bay and anchovy roast baby chickens with buttery carrots

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 90 minutes

Ingredients

8 large carrots
2 x 500 g free-range baby chickens
2 T olive oil
8 anchovy fillets, crushed
2 sprigs fresh bay leaves
1 cup white wine
1 T crushed cumin
100 g butter
Sea salt and freshly ground black pepper
4 sprigs fresh thyme

Method

Preheat the oven to 170°C. Arrange the carrots in the base of a deep ovenproof dish to fit snugly.

Top with the two baby chickens, then rub the birds with olive oil and the crushed anchovy fillets and wrap with fresh bay leaves. Add the wine and scatter with the crushed cumin, then dot with butter and season to taste.

Roast for 1 hour 30 minutes, or until succulent and golden – finish off under the grill if necessary.

Cook’s note: Serve with smooth mashed potatoes to mop up all the wonderful juices.