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Anyway, after thinking for a while, we decided to serve it with chipped roasted sweet potatoes. Probably not in the same register, but delicious nonetheless. Where do I start? Aside from that, everything is easy to source; I purchased everything from Waitrose. Also, carving the bird is frustrating t.

There is another reason, besides my fondness for cauliflower that I wanted to make this cauliflower cheese. My dad used to make an amazing cauliflower cheese, enveloped in a thick, rich, savoury, cheesy, mustardy sauce.

I am also making roasted potatoes and chicken gravy to accompany this.

English roast chicken with all the trimmings. English roast chicken with all the trimmings. I think that its only right to clarify exactly what English roast chicken with all the trimmings actually entails. Basically, the main meat is chicken, filled with a parsley and thyme stuffing. To accompany, we h.

I am making these chicken drumsticks during the week. They indeed seem easy enough to become weekday dinner.

Tagliatelle with chicken from the Venetian ghetto. Liatelle with chicken from the Venetian ghetto. You may notice, if you look at the index in HTE, that this is the penultimate chicken recipe. How exciting! As I have said before, I am really looking forward to finishing the chicken section and am pleased to be nearly there.

Again, Nigella serves this part of a meal, with new potatoes with truffle oil, peas or a dark leaf salad and rice pudding. However, I had no need to purchase the beef dripping, garlic cloves, beef stock, salt, pepper or sugar.

This recipe does seem to have a lot going for it, though. I love the inclusion of Dijon mustard. As you may know, I love Dijon mustard and my OH and I always have a pot in our fridge. I am therefore predisposed to respond positively toward any recipe which includes this particular ingredient.

Nigella says that she rather loves this with maple syrup and bacon and so I, too, am making the toast with both of these accompaniments. As I say, it was one of the first of her recipes that I ever made, and I adored it instantly. I am sure it is one of the reasons why I am the Nigella convert that I am today.