Some meals deserve the whole afternoon. Two Sunday staples from the chapter, and the rest of the line-up.

Lemon, Garlic & Herb Roast Chicken

The Sunday roast that earns repeat appearances: deeply golden skin, lemony herb butter and proper pan juices.

Serves 4–6 · Prep 20 mins · Cook 1 hr 25 mins + resting

Method

  1. Mix softened butter with lemon zest, garlic and herbs.
  2. Loosen the skin over the breast and push half the butter underneath; rub the rest over the chicken. Put lemon halves and onion in the cavity.
  3. Roast at 190°C fan for about 1 hour 20–30 minutes until the juices run clear.
  4. Rest loosely covered for at least 20 minutes, then carve and spoon over the pan juices.

What to pour: Chardonnay, Chenin Blanc or Pinot Noir.

Creamy Colcannon with Spring Onion Butter

A generous bowl of mash with greens folded through and spring onion butter melting into the top.

Serves 6 · Prep 15 mins · Cook 25 mins

Method

  1. Boil floury potatoes; steam shredded cabbage or kale until just soft.
  2. Warm milk with half the butter and half the spring onions.
  3. Mash the potatoes, beat in the warm milk mixture, fold in the greens.
  4. Melt the remaining butter with the remaining spring onions and spoon over the top.