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Introduction

A classic dish traditionally served in a basket across Great Britain in the 1970's and something that's worth reinventing.

Method

METHOD FOR THE CHICKEN:

  1. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
  2. Season the chicken with a little sea salt and brush all over with Schmaltz or butter.
  3. Place in the centre of the oven skin side up and roast for approximately 45 minutes, reaching a core temperature of 65°C before resting.
  4. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for 10 minutes before serving.

METHOD FOR THE CHIPS:

  1. Wash the chips in cold water until the water runs clear.
  2. Drain and pat dry then fry in oil on 130°C until just cooked.
  3. Increase oil temperature to 180°C and refry for another 5 to 6 minutes until golden brown and crisp.

METHOD FOR THE HOMEMADE COLESLAW:

  1. Salt the vegetables lightly and leave to sit in a colander for 1 hour.
  2. Drain away excess moisture.
  3. Bind with mayo and season to taste with lemon zest and juice, salt and a pinch of cayenne.
  4. Keep chilled until required.

METHOD FOR THE HOMEMADE MAYONNAISE:

  1. Whisk together egg yolk, vinegar, lemon and mustard.
  2. Slowly incorporate the oil into the egg mix until rich and unctuous.
  3. Season to taste.

TO SERVE:

• Coleslaw and crusty white bread with butter.