Butternut recipes

Caramelised butternut and goats’ cheese rotolo, crisp sage, pine nuts & Parmesan

Knockanore smoked cheese & tuna toasty

5 minutes

Vegan recipes

Crispy potatoes with lime-and-parsley salt

1 hour

Creamy fig bruschetta

Curried beef and pawpaw naans

5 to 8 minutes

Pastry recipes

Quick sausage rolls

15 to 20 minutes

Vegan recipes

Smashed brinjal, lemon and garlic dip

20 minutes

Freefold tomato-and-goats cheese tarts

Fish recipes

Grilled hake with green-olive mayonnaise

5 to 10 minutes

Chops recipes

Minted lamb chops

10 minutes

Citrus recipes

Butterflied lemon-and-lime prawns

Chicken recipes

Peri-peri roast chicken

1 hour, 30 minutes

Peri-peri roast chicken

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 1 hour, 30 minutes

Ingredients

2 fresh red chillies
50 g softened butter
1-2 t paprika
1 freerange chicken
2 T olive oil
Sea salt

Method

Preheat the oven to 180°C. Blend fresh red chillies with softened butter, then fold in paprika.
Stuff the mixture into the pockets underneath the skin of free=range chicken.

Drizzle with olive oil, sprinkle with sea salt and roast for 1 hour 30 minutes, or until the juices run clear when pierced.

Remove from the oven and leave to rest in the pan for 5 minutes, then transfer to a large platter and serve with shoestring fries.

Browse more roast chicken recipes here.

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Caramelised butternut and goats’ cheese rotolo, crisp sage, pine nuts & Parmesan

Knockanore smoked cheese & tuna toasty

Crispy potatoes with lime-and-parsley salt

Creamy fig bruschetta

Curried beef and pawpaw naans

Quick sausage rolls

Smashed brinjal, lemon and garlic dip

Freefold tomato-and-goats cheese tarts

Grilled hake with green-olive mayonnaise

Minted lamb chops

Butterflied lemon-and-lime prawns

Peri-peri roast chicken

Peri-peri roast chicken

Ingredients

Method