The Times Magazine - UK (2021-11-20)

or until everything is cooked

through and the juices run clear.

Remove the meats to a platter,

cover with tin foil and a clean

tea towel and rest for 1 hour.

Use the tray to reheat your

gravy – skim off excess fat, then

The Times Magazine 43

EPIC MIXED ROAST

STUFFED CHICKEN, ROLLED PORK

BELLY & TOPSIDE OF BEEF

Serves 8

• 3 onions


• Sea salt and black pepper


• 30g unsalted butter


• 30g dried cranberries


• 1 lemon


• 1 bunch of sage (20g)


• 30ml cognac


• 300g panettone or
  breadcrumbs


• 1 large free-range egg


• 1.2kg higher-welfare pork
  belly, deboned, skin on
  and scored


• 1.5kg free-range whole chicken


• 1 bunch of thyme (20g)


• Olive oil


• 1.2kg higher-welfare beef
  topside, deboned, fat on,
  rolled and tied

GET AHEAD For the stuffing, peel

and finely slice the onions, then

place in a large nonstick pan on a

medium heat, season and dry-fry

for 15 minutes, stirring regularly.

Add the butter and cranberries,

finely grate in the lemon zest and

squeeze in the juice, then pick,

chop and add the sage leaves.

Cook for 5 more minutes, or until

the onions are soft. Add the

cognac, carefully flame it if you

wish, then let it cook away, turn

the heat off and leave to cool.

Once cool, tear in the panettone,

add the egg and scrunch together.

Sit the pork belly skin-side

down on 4 x 60cm lengths of

butcher’s string. Pat over half

the stuffing, then roll up and tie

to secure. Pack the remaining

stuffing into the chicken neck

cavity, then pull the skin back over

it and tuck under the bird. Put the

thyme into the other cavity, then

tie the legs together with string,

also tucking in the wings and

tying it around the middle. Cover

it all and refrigerate overnight.

ON THE DAY Get all the meat out

of the fridge an hour before you

start cooking, rubbing each piece

with 1 tbsp olive oil and seasoning

with salt and pepper. Preheat the

Eat!

JAMIE OLIVER

• ENERGY 335kcal • FAT 17.8g • SAT FAT 6.6g


• PROTEIN 34g • CARBS 9.2g • SUGARS 2.8g


• SALT 0.6g • FIBRE 1g

oven to 190C. Roast just the pork

in a large roasting tray on the

middle shelf for 15 minutes, then

add the chicken and roast for

another 15 minutes. Add the beef,

basting the meats with the tray

juices, and roast for 1 final hour,

simmer your gravy on a medium-
low heat on the hob until hot
through. Pour any resting juices
into the gravy, then remove the
string before carving the meat.
Serve with Amazing hasselback
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