SUPERB ROAST CELERY AND CHIVE BUTTERBASTED CHICKEN WITH SPRING GREENS

“I have a bad habit of buying a sleeve of celery without checking whether I have any left at home, and I always end up with bucketloads to repurpose, which is how this recipe came to be. Celery is one of my favourite flavours and it gives this chicken a delicious briny, nutty, sweet quality.

This recipe makes enough butter to freeze for later use – toss through boiled new potatoes or fresh pasta for a quick weeknight dinner.”

Serves 6

EASY

GREAT VALUE Preparation: 30 minutes Cooking: 1 hour

celery 400 g, washed and roughly chopped garlic 4 cloves, chopped olive oil 4T sea salt and freshly ground black pepper, to taste chives 30 g butter 500 g, softened whole free-range chicken 1 shelled fresh peas 80 g mangetout peas 140 g sugar snap peas 120 g

1 Preheat the oven to 200°C.

Place the celery and garlic on a baking tray, drizzle with olive oil, season and roast for 20–25 minutes until softened and slightly golden brown.

2 Place in the blender with the chives and blitz until smooth, but still with a slightly chunky texture. Stir into the softened butter until completely combined. Roll into cylinders, wrap in clingwrap and tie on both ends. Place in the freezer until solidified but do not freeze. 3 Remove the butter from the freezer. Run a spatula or other blunt object (your fingers will also do) under the skin of the chicken to create air pockets on top of the breasts. Slice the celery butter thickly and place discs of butter under the skin and inside the cavity. Truss the bird and roast for 40–45 minutes, or until golden brown and cooked through. 4 Bring a saucepan of water to a simmer and quickly cook the peas, mangetout and sugar snaps until tender but still

SWEATING onions involves cooking them over a heat that’s high enough to cook them but not so high that they will start browning. They will start to shine as the heat and salt draw out the moisture.

Stir frequently.

COOKING UNTIL TRANSLUCENT means you’ll cook for several more minutes, stirring, until the onions start appearing almost see-through as the water evaporates.

BROWNING starts to happen when the onions develop a golden colour and the aroma turns slightly sweet. As you cook, the colour will darken.

CARAMELISING onions until they are completely limp and a rich, dark colour can take up to 45 minutes, depending on your preference. Caramelised onions taste and smell deliciously sweet. crunchy, about 4 minutes. Drain and toss a bit more of the celery-chive butter through the warm veggies. Place on a platter with the chicken and serve warm. WHEAT- AND GLUTEN-FREE

WINE: De Wetshof Limestone

Hill Chardonnay 2019