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Sunday Lunch

There's something truly magical about Sunday lunch gatherings around a family & friend's table. The aroma of succulent roast chicken, the medley of fresh vegetables, and the tantalizing anticipation of dessert—these cherished memories linger in our hearts. Today, I invite you to take a walk down memory lane and rediscover the essence of those special Sundays by recreating some of my favorite recipes for a perfect Sunday lunch.

As we gather around the table to recreate the magic of those cherished Sunday lunches, we not only honour the culinary legacy left behind by our mothers &grandmothers but also create new memories to be treasured for generations to come. So, let's embrace the warmth of family, the joy of cooking, and the love that goes into each dish. Leap back in time with me as we revive the heartwarming traditions of Sunday lunch, filled with roast chicken, bountiful vegetables, and tantalizing desserts. Let these recipes serve as a reminder that the best meals are seasoned with love, and the best memories are made when we gather with loved ones to savor the simple joys of life. Enjoy every bite, and may this Sunday lunch bring you the same happiness it brought to me!

Roast Chicken


Whole chicken, at room temperature

60g Butter, melted

3 tablespoons Olive oil

125ml Dry white wine, (optional)

125ml Chicken stock

1 lemon, zested & halved

1 Onion, thickly sliced

2 Celery sticks, roughly chopped

1 head of garlic roughly peeled and cut in half horizontally

4 garlic cloves, minced

4 fresh whole rosemary sprigs

2 tbsp flat-leafed parsley, finely chopped

Salt & Pepper, to taste

Preheat oven to 220°C.


Heat your oven to 180°C.

Pat the chicken dry with paper towels.

Place the onion and celery into your roasting dish and place the chicken on top.

Mix your oil, butter, lemon zest, minced garlic, salt & butter in a small mixing bowl.

Carefully detach the skin from the meat, be careful not to tear the skin.

Using a silicon brush, coat the whole chicken with the mix, get under the skin too, and pour the rest of the mix over the chicken.

Season chicken well on the outside and inside with salt and pepper and sprinkle over the parsley.

Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the lemon halve.

Tie the legs together with kitchen string.

Place the chicken stock & wine in a small saucepan, bring to a boil & then pour into the roasting dish.

Place breast-side up into your roasting pan. Cover tightly with foil.

Roast for 1 hour and 20 minutes, basting halfway through cooking time.

The chicken is done when the juices run clear when the chicken thigh is pierced with a skewer.

Baste again, then turn on the grill for a further 2-3 minutes, until golden.

Remove the lemon and garlic before carving your chicken,


You are going to have some lovely pan juices and vegetables left over from your roast chicken.

Use a spoon and scoop off the excess fat, as much as you can but it doesn't have to be all.

Pour the pan juices and vegetables into a saucepan, mash all the vegetables into the juices, don't worry if it's lumpy/

Add 1/2 cup of white wine and bring to a boil for a few minutes, add 1/2 cup of chicken stock if the mix is too thick, turn the heat to a simmer, and let it cook for 10 minutes.

Taste and season.

Put a sieve over a large bowl and pour the gravy through the sieve, push through to get all the goodness into the gravy. Taste and season.

* If you like a thicker gravy you can always stir a teaspoon of corn flour into a little cold water and stir to form a smooth paste and then stir into the gravy, cook till nice and thick.

Roast Potatoes

You can add the potatoes to your chicken and roast them together, I absolutely love how the potatoes get crispy and infused with the chicken juices, but I am going to give you a different option too.


500g Medium potatoes, peeled and cut into quarters

Oil for frying

1 tablespoon Corn flour

1 tablespoon Fresh rosemary, chopped

1 teaspoon Garlic powder

1/2 teaspoon Smoked paprika

Salt and pepper


Place your potatoes in a saucepan and cover with water, bring to a boil, turn down to medium heat, and let it boil till the potatoes are tender but not soft.

Drain into a sieve, and place the sieve over the empty pot.

In a small bowl mix the corn flour, rosemary, garlic, paprika, salt, and pepper, sprinkle over the potatoes, and give them a good shake to coat.

In a large non-stick pan heat about 1cm of oil over medium heat and add the potatoes.

Fry till golden on both sides, drain in a bowl lined with a paper towel, and season with salt.

Honey Carrots


500g Baby carrots

1/2 teaspoon Salt

2 tablespoons Butter

3 tablespoons Honey

1 tablespoon Brown sugar


Place your carrots in a saucepan and cover with water, add the salt, and bring to a boil.

Reduce the heat to medium-low, cover with a lid till tender, and drain.

Place back on the heat, add the butter, honey, and brown sugar, and cook till the butter is melted, and the carrots are glazed.

You can also add a tray of roasted vegetables, here is a recipe from my blog.

What about an orange pudding for dessert, serve with custard or vanilla ice cream. Recipe on my blog.

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