Rosie's roast chicken
There's nothing nicer than roast chicken. Perfect for Sunday lunch or an evening meal, this quick-to-prepare recipe pairs well with a fresh salsa verde
Spiced salad cream
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
- 1 egg
- 40ml white wine vinegar
- squeeze of lemon juice
- ½ tbsp medium curry powder
- ½ tbsp plain flour
- 2 tbsp sugar
- ½ tbsp English mustard powder
- pinch cayenne pepper
- 75ml double cream
Nutrition: per serving
- kcal84
- fat6g
- saturates3g
- carbs6g
- sugars5g
- fibre0g
- protein1g
- salt0.1g
Method
step 1
Add all the ingredients except the cream to a heatproof bowl with a pinch of salt, then place over a pan of simmering water. Whisk until the mixture becomes thick, then remove from the heat and leave to cool.
step 2
In another bowl, whisk the cream until soft peaks form. Once the mixture has cooled, fold the cream in, then pour the salad cream into a container and chill until needed.
