Heat oven to 180degC. Place on the middle shelf (remove any shelves above)
Season the cavity of the chicken liberally with salt and pepper
Smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
Place in the oven and leave, undisturbed, for 1 hr 20 mins
Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 20 minutes, as you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
While the chicken rests, make the gravy.
Shred the chicken into nice sizeable chunks using a fork to hold in place and another to shred the meat from the bird. Resulting in a plate of shredding chicken ready for serving.
Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
Pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
Strain the gravy and season to taste.
Serve over chicken.
Carrot and Swede mash
Boil the carrots and swedes until softened
Once they are ready remove and mash them both together.
Season to taste
Boil the potatoes until softened
Once they are ready remove and mash it until soft, add some butter and milk to add a certain silkiness to the mash
Season to taste
Sweetcorn and Peas
Simple empty a tin of peas and a tin of sweetcorn into a bowl and when ready heat so it is ready to serve.
Cut the cauliflower into florets.
Add approx 50g butter to the pan and add a pint of milk and place in the oven at 180degC for 15minutes
In a separate pan, add 200grams of Lancaster cheese until it melts and then add 50ml double cream.
Pour over the cooked cauliflower and top with extra cheddar