penguin anniversary edition

An easy chocolate recipe from Jamie Oliver. This is a fab dinner party dessert that can be on the table in just 40 minutes! Delicious with crème fraîche.

Chocolate clafoutis

oranges

dark chocolate (70%)

unsalted butter

self-raising flour

ground almonds

sugar

eggs

large ree-range yolks

whole milk

white chocolate

crème fraîche or natural yoghurt

A really delicious and easy egg recipe from Jamie Oliver. Flavoured with spring onions, chillies, sesame and punchy hoisin – what's not to love?

Sesame fried eggs

spring onions

1–2 fresh mixed-colour chillies

sesame seeds

hoisin sauce

A beautiful chocolate dessert recipe that will wow your guest. This Jamie Oliver dessert recipe is great on its own, or served with sweet seasonal berries.

Simple chocolate tart

double cream

level tablespoons caster sugar

unsalted butter,

chocolate

milk

tart shell, baked blind

cocoa powder,

This is the best recipe for cooking a whole roast chicken. It's a simple lemon and herb roast chicken, but it will really blow everyone away. Serve with roast potatoes & greens.

Whole roast chicken

fresh soft herbs,

lemon

bay leaves

x 1.4kg whole free-range chicken

olive oil

rosemary

Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7.

Pick and finely chop the soft herbs, halve the lemon and tear the bay leaves.

Rub inside the chicken cavity with sea salt, then carefully grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin from the meat of the breast – it's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle.

Sprinkle a little salt down the gaps that you have made, push in most of the chopped herbs and drizzle in a little oil.

Push the lemon halves into the cavity along with the bay and rosemary sprigs, then pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the little winglets under, and tie up as firmly as possible.

Rub a little oil all over the chicken skin, scatter over the remaining chopped herbs and season very generously with salt and black pepper. Slash each thigh about 3 or 4 times to allow the heat to penetrate directly.

Remove the hot tray from the oven and drizzle with a little oil. Put the chicken into the tray, breast-side down and leaning to one side, then place in the oven. Roast for 5 minutes, then lean it to the other side, still breast-side down. Cook for another 5 minutes, then place the chicken on its bottom and cook for 1 further hour, or until golden and cooked through – the skin should be really crispy and the herbs will flavour the meat– this really must be the best roast chicken. Trust me – it's not fiddly, it's pukka.

Top 4 penguin anniversary edition recipes from across the web

The most viewed penguin anniversary edition recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate clafoutis

Sesame fried eggs

Simple chocolate tart

Whole roast chicken

Top 4 penguin anniversary edition recipes from across the web

The most viewed penguin anniversary edition recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate clafoutis

Sesame fried eggs

Simple chocolate tart

Whole roast chicken

The most viewed penguin anniversary edition recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine