Roast Dinner

Preparation time
'
Cooking time
'
Nr of servings
2
Roast Dinner

It’s one of our all-time favourites - the great British Sunday roast!

Everyone makes it their own special way, with different meats, different veg, and more and more people now creating yummy vegetarian and vegan options. Well, here’s another mouthwatering Sunday roast for you to try - either with the chicken or as a meat-free alternative. Ours has unique Aunt Bessie’s ingredients like our Mini Roasties, Sage & Onion Stuffing Balls, Honey Glazed Roast Parsnips and our family favourite Homestyle Yorkshire Puddings.

1 of 5 a day
Preparation time
'
Cooking time
'
Nr of servings
2

Ingredients

3 
Skinless chicken breasts
Baby carrots
 (3 carrots per person)
Baby leeks
 (1 leek per person)
1 
lemon
Salt and pepper
Gravy
1 
large ovenproof dish

Method

  1. Preheat the oven to 200°C/fan 180°C/gas mark 5. Place the chicken breasts in an ovenproof dish, season with salt and pepper and add a slice of lemon to the top of each if you wish.
  2. In the same dish, add the Aunt Bessie’s Mini Roasties, Honey Glazed Roast Parsnips and Sage & Onion Stuffing Balls.
  3. Peel the baby carrots, and trim and wash the baby leeks before also adding these to the ovenproof dish. Once all the ingredients are in the dish, cook in the oven for 30-35 minutes.
  4. Then take the Aunt Bessie’s Homestyle Yorkshire Puddings, place on a baking tray and cook them following the instructions on the bag. Time the cooking so that they are ready at the same time as the chicken.
  5. Make your gravy, serve and enjoy!