Winter cobb salad
Use up leftover chicken from your Sunday roast in this satisfying salad
Honey-mustard roast chicken with bubble & squeak
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 onionseach cut into 6 wedges
- 6 carrotscut into large chunks
- 1 tbsp olive oil
- 1.6kg whole free-range chicken
- 3 tbsp soft butter
- 1 small pointed or Savoy cabbagearound 200g, finely shredded
- 4 spring onionssliced
- 500g leftover mashed potatoes
- 1 heaped tbsp Dijon mustard
- 1 tbsp clear honey
Nutrition: per serving
- kcal610
- fat26g
- saturates11g
- carbs65g
- sugars21g
- fibre8g
- protein34g
- salt1.05glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Boil the onions and carrots for 4 mins. Drain, then toss with the oil in a roasting tin. Sit the chicken in the middle, smear with 1 tbsp butter and season everything well. Roast for 1½ hrs, giving the veg a stir once or twice during cooking.
step 2
Meanwhile, cook the cabbage and spring onions in 1 tbsp butter in a pan until tender. Stir into the mash, season, then shape into 4 cakes. Set aside.
step 3
When time is up, check the chicken is cooked through. If it is, mix the mustard and honey, drizzle over the chicken and roast for 5 mins more. Remove and allow to rest.
step 4
Meanwhile, melt the remaining 1 tbsp butter in a non-stick frying pan. Fry the cakes for 4-5 mins or each side until golden and hot.
step 5
If you like, remove one whole breast and one leg from the chicken to be cooled, covered and chilled to use in Winter cobb salad the next day (see 'Goes well with'). Carve the rest of the chicken and serve with the cooking juices, veg and bubble & squeak.
