7

FrittataAll props
stylist’s own.Roast
chickenPan from
Rays Outdoors. All
other props stylist’s
own. Stockists p168.

1 chicken (about 1.5kg)

1 tbsp olive oil, plus extra

for drizzling

60 ml (¼ cup) chicken stock

2 bunches broccolini,

trimmed

1 bunch cavolo nero, torn

3 garlic cloves, skin on

Juice of 1 lemon

Crusty bread, to serve

ANCHOVY BUTTER

6 anchovy fillets, chopped

2 tbsp oregano leaves, plus

extra to serve

Roast chicken with anchovy

butter and greens

SERVES 4-6 // PREP TIME 20 MINS // COOK 1 HR 35 MINS (PLUS RESTING)

Anchovy butter spread under the skin makes roast chicken, a

winter favourite, even better, and the greens soak up all the juices.

with your fingers and press

to distribute evenly. Tie legs

together with kitchen string

and stand at room temperature

for 20 minutes.

3 Place chicken in a roasting

pan or in a large ovenproof

frying pan,drizzle with extra

oil and season. Pour stock

into pan and roast, basting

occasionally, until chicken

is goldenbrown and juices

run clear when a thigh is

pierced with a skewer (1 hour

15 minutes). Transfer chicken to

a plate to rest (20-25 minutes).

4 Increase oven to 250°C.

Toss broccolini and cavolo

nero in oil and add to pan

with garlic, then roast, tossing

occasionally, until broccolini

is tender (20-25 minutes).

Season with lemon juice and

return chicken to pan. Serve

with bread.

Wine suggestiontextural

white pinot blanc.●

4 garlic cloves

50 gm softened butter

1 For anchovy butter, pound

anchovy, oregano and garlic

with a mortar and pestle, season

to taste and stir in butter.

2 Preheat oven to 190°C. Slide

your fingers carefully between

skin and breast of chicken to

separate, then loosen as much

of the skin around the legs

as possiblewithout piercing

skin. Spread butter under skin