All posts tagged: roast dinner

Beet Wellington, £1.34 [from ‘Veganish’]

This is one of my more difficult recipes, but I approach it in stages, treating the duxelles as a separate recipe on its own and making it in advance to lessen the workload a little. I can promise you that the end result is completely worth it – a vegan ‘special occasion’ dinner for Sunday roasts, festive feasts, date nights, or any other occasion where you really want to push the boat out. I have made many a vegetarian wellington, ranging from whole flat portobello mushrooms wrapped in spinach, to a black bean and chestnut version, but my favourite by far is this beet wellington, and not just for its nomenclature. It requires a little care in the assembly process, but then so does a standard fillet beef wellington, and this keeps as close to the original as possible with the inclusion of a mushroom duxelles and a crepe layer. The duxelles provides a distinctive depth of flavour, and the crepe layer, although it may seem overly fancy, acts as a barrier between the vegetables …

St Clement’s Chicken [A Year In 120 Recipes]

I named this one St Clements chicken after the old nursery rhyme, ‘Oranges and lemons, sang the bells of St Clements…’ Although I use mandarins in mine, a mere technicality… Serves 4, (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) 1 x whole chicken Zest of 1 lemon 1 x 200g tin of mandarins 75g butter (softened) 2 sprigs fresh thyme or 1 teaspoon mixed dried herbs a fistful of flat-leaf parsley First, preheat your oven to 190C. Then weigh your whole chicken to calculate the cooking time. You need to cook it for 20 minutes per 450g, plus an extra 20 minutes at the end. For example, a 1.4kg bird will need just over an hour and 20 minutes in the oven. Grate the lemon zest into the bowl and combine it with the drained mandarins, using a fork to break up the …