HONEY-ROASTED CHICKEN LEGS, LENTILS AND WATERCRESS
Chicken works well with honey, the meat absorbing the sweetness nicely. You could also serve with crusty bread to mop up some of this delicious marinade.
Preparation 15 minutes, plus marinating Cooking 45 minutes Serves 4
6 TBSP RUNNY HONEY
2 GARLIC CLOVES, CRUSHED 2 TSP DIJON MUSTARD
2 TBSP LEMON JUICE
8 CHICKEN LEGS
250G PUY LENTILS
75G WATERCRESS
3 TBSP MOSCATEL VINEGAR 6 TBSP EXTRA-VIRGIN OLIVE OIL
1
In a large bowl, mix together the honey, garlic, mustard and lemon juice. Make small slits in the chicken legs with a sharp knife and turn them over in the honey marinade, coating well. Cover and chill for a few hours or overnight.
Preheat the oven to 200°C (180°C fan oven) gas mark 6. Put the chicken legs and all the marinade juices in a single layer into a foil-lined roasting tin and season generously. Roast for 40-45 minutes until the chicken legs are cooked through, glossy and caramelised.
Meanwhile, put the lentils in a pan and cover them with cold water. Put over a medium heat and bring to the boil, turning down to simmer for 10-15 minutes until tender. While the lentils are cooking, remove any woody ends from the stalks of the watercress.
Drain the lentils and rinse under tepid water. While they’re warm, dress them with the vinegar, olive oil and black pepper to taste. Fold the watercress through the lentils and serve with the chicken.
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1
Put 190g sugar and a pinch of salt in a saucepan with 200ml water and set it over a low heat, stirring until the sugar is dissolved. Turn up the heat and bring to the boil for 5 minutes. Set aside and allow to cool completely.
Stir the milk and lemon juice into the sugar syrup and churn in an ice-cream maker according to the manufacturer’s instructions or until firm – you’ll have around one litre of liquid. Freeze until required.
To make the roasted strawberries, heat the oven to 220°C (200°C fan oven) gas mark 7. Halve any larger strawberries and combine them all with the remaining 35g sugar. Put on a baking tray in an even layer and roast in the oven for 12-15 minutes until the berries are soft and tender. They should still hold their natural shape and be caramelised around the edges. Allow them to cool a little.
Scoop the sorbet into shallow bowls and spoon over the berries.
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