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Australian by birth, Bill Granger is well known for his eclectic and simple dishes, having a string of restaurants in Australia and Japan, and has recently opened his first UK restaurant, Granger’s & Co, in Westbourne Grove, London.


Method for coq au vin

  1. Preheat the oven to 220'C /gas mark 7.
  2. Arrange the chicken pieces in a large roasting tin and scatter with bacon, shallots, thyme, rosemary and chilli flakes.
  3. Season with sea salt and ground black pepper.
  4. Drizzle with 2 tablespoons of the olive oil and roast for 20 minutes.
  5. Add the wine to the tin and roast for another 20-25 minutes.
  6. Remove from the oven.
  7. Heat the butter and remaining oil in a large frying pan and cook the mushrooms and garlic over medium heat for 3-5 minutes.
  8. Tip into the tin and scatter with parsley.

Method for crème fraiche mash

  1. Cook the potatoes in boiling water until tender.
  2. Remove from the heat, drain well and return to the hot pan.
  3. Mash the potatoes (for special occasions I like to blend them until smooth in a mixer with a paddle attachment).
  4. Heat the milk and butter in a small pan over medium heat (don't allow to boil) until the butter has melted.
  5. Beat into the potatoes and then fold in the crème fraiche or cream and season with sea salt

To serve

  1. Pile some mash onto the plate and spoon the chicken alongside.