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Lemon Roast Chicken

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I recently completed the Ballymaloe 12 week cookery course in Ireland, in which I learned about the importance of using fresh, local produce wherever possible. I have never aspired to be a restaurant cook, preferring to concentrate on home cooking and recipes from my own food tradition of the British Isles and New Zealand. Roast lamb and chicken, potatoes roasted in duck fat, steak and kidney pudding, Cambridge Burnt Cream, Colcannon, Kedgeree, Cullen Skink, fish and chips, home made ice cream with pavlova and home made chocolates are some of my specialities. I am branching out a little nowadays into the exciting and still developing cuisine from the South Pacific Islands, utilising coconut, fish and fresh tropical fruit.

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Lemon Roast Chicken

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