LITTLE SUNDAY ROAST

Roast chicken was a favourite on the nursery menu, so I’m not surprised that Harry is said to have proposed to Meghan while enjoying a roast chicken dinner. This is a quick, simple and costeffective way to prepare roast chicken for two when you only need a small quantity and you don’t want to roast a whole bird.

Serves 2

2 boneless chicken breasts 4 rashers of streaky bacon 60g (2¼oz) butter

2 small sprigs of fresh thyme 2 medium potatoes

4 fresh mini corn

2 mini courgettes

1 large carrot

Gravy

2 parsley leaves, to garnish

Preheat the oven to 190°C/fan 170°C/gas 5. Remove the skin from the chicken. Wrap 2 rashers of bacon neatly around each breast, positioning it so the ends of the rashers are on the underside. Spread a little butter onto each piece of chicken and place each one on top of a sprig of thyme on a baking tray. Peel and dice the potatoes, then boil them until they are still slightly firm, and drain well. Mix with half of the butter and place in the baking tray with the chicken. Roast for 25-30 minutes.

Meanwhile, slice the vegetables and cook lightly in boiling, salted water. Drain, season and mix with a little butter.

Pierce the chicken with a skewer to test if it is cooked. If the juices run clear, then it is ready. Leave to stand for 5 minutes before carving. Slice the chicken thinly and fan it out on a warmed plate alongside the potatoes and vegetables. Serve with gravy and garnish with parsley.