Father’s Day Recipe

Here’s an easy and he arty me al to make for the family this Fathe r’s Day, from loc al che f, Shikaar Yadh. Roas t Chicke n and For the sauce: on top of butternut, then roll Butter nut Gallitien • 125g butter the chicken up into a log, with Butter Cre am • 250ml fresh cream using foil to help hold its Pepper Sauce • 60ml chooped red peppers shape, twisting the ends up. Ingredients: • Salt and black pepper Heat the oven to 190C and • 1 large chicken, deboned, • 5ml chopped parsley roast in foilfor 90 minutes. whole (ask your butcher to Method: Once cooked, allow to rest do this for you if you don’t On a sheet of foil, lie chicken before serving. know how) (skin down) and rub chicken Sauce: In 50g butter, suate • 750ml cubed butternut, with half the amount of butpeppers, add the rest of the steamed ter. Season chicken with salt butter an cream and allow • 15ml chopped fresh thyme and pepper. Sprinkle with to b oil until it thickens. • 20 sage leaves garlic and thyme. Now down Season, before mixing in • 50ml chopped garlic the centre of the chicken, parsley. Cut chicken into cloves over the breast, place all the slices and serve with the • Fresh Ground Pepper sage leaves and place the sauce on the side. Serve • Salt to taste butternut over this, place with garlic rolls and enjoy • 125g butter the remainder of the butter with your favourite side.