There’s something magical about coming home to the rich aroma of a meal that’s been cooking all day. A slow cooker can ...

Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the ...

A roast chicken is a singularly British thing. Chickens have been roasted, and the remainders in the pan turned into gravy, since at least the 15th century, and of course during the Empire era ...

Few things are better than the rich, crispy taste of roasted chicken. Throw some root vegetables into the mix, slather on gravy and you have a full Sunday dinner ready for a crew with leftovers ...

and sit the chicken on them. Roast for 20 minutes on the first side. Then, if the bird is on a rack, scatter the red onion underneath if you want to make the gravy (see below). Turn, then baste ...

Place in a roasting tin and roast for 50 minutes ... then transfer to kitchen paper to drain. To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce ...

In this lighter version of pot roast, chicken pieces instead ... sauce some body without turning it into a thick gravy. Then add white wine and chicken stock enlivened with mustard and lemon ...

(Your butcher can do this for you.) He serves his kale Caesar alongside, tossing the caramelized roasted garlic from the chicken into the salad. Recipe from Food & Wine cookbook Chefs' Easy ...