- 500g sausages - 1 small onion - 1 carrot - 3-5 celery stalks - 5-6 medium potatoes - 1 packet “Cream of Chicken” soup - Keen’s Curry 1. Boil sausages on low to medium heat. (Prick sausages prior to putting in the pot. It helps release the fat and stops them from imploding.) Once cook, drain and then dice. 2. Peel and dice the potatoes. Boil until slightly soft. 3. Make “Cream of Chicken” soup as per packet instructions. (If you use cup’o soup you’ll need to use all 4 packets. You need to make 4 cups of soup.) 4. Brown diced onion in large pot. Add diced carrot, celery, potato and sausages. Add “Cream of Chicken” soup. 5. Add curry to own liking. (For us that’s 3 teaspoons.) 6. Simmer on low heat. Add cornflour to thicken as needed. Serve with rice. Serves: 4

Ingredients chicken, 1.8 kg 1 lemon, halved 2–3 cloves garlic salt freshly ground black pepper 1 large sprig rosemary walnut sized piece of butter 2–3 red-skinned potatoes, quartered mixed vegetables, cut into chunks extra fresh rosemary ¼ cup extra-virgin olive oil white wine, or vermouth, verjuice, stock or water Method An hour and a quarter before dinner, preheat oven to 220°C. Rub chicken vigorously inside and out with lemon. Crush garlic with the back of a knife, roll in salt and pepper and insert in cavity with lemon halves, rosemary sprig and butter. Put chicken into a large baking dish. Put vegetables into a bowl and season with salt and pepper. Add a few rosemary leaves and oil and toss to coat. Scatter vegetables around chicken and massage its skin with the seasoned olive oil. Turn chicken on its side. Place baking dish in centre of oven. After 20 minutes, turn chicken over onto its other side and carefully turn vegetables. After a further 20 minutes, turn chicken breast-side up, baste with juices, loosen vegetables and roast for another 20 minutes. (During this final cooking time, dry and dress a large green salad.) Reduce oven temperature to 160°C. Transfer chicken and vegetables to a heatproof plate and rest in oven. Discard all fat from baking dish and deglaze over heat with wine. Stir vigorously to dislodge all the cooked-on good bits, and lengthen with either a little more wine or add some home-made stock or tomato sauce or cream. Joint chicken, arrange on a serving platter with vegetables and pour over juices. short cut If you only have 45 minutes before dinner, cut the chicken in half down either side of the backbone using heavy scissors. (Reserve the backbone for stock.) Season and massage chicken as above. Put the garlic and lemon halves underneath the chicken in the baking dish. The vegetables will need to be cut smaller to cook in time (or forget roast vegetables and serve a salad and grilled eggplant or green beans). There will be no need to turn the chicken, although it should be basted with juices after the first 20 minutes.