Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


I thought I would post a 'proper' summer roast chicken as I am in the US for a few days and all we can get here is the chlorinated chicken (surrounded by mountains of fries) that the UK Government seems so keen to allow into the UK as part of their desperate attempt to agree a deal with the US at any cost. Pity that otherwise perfectly sensible people, like the head of the UK administration, seem to have fallen for that nonsense too. The thing is this:  if the UK government  allows US chlorinated poultry into the UK, no UK poultry will be allowed in the EU. That will mean we will have plenty of chlorinated chicken to eat in the UK, but  we may need to cross the channel to eat a proper chicken. Apparently in fantasy planet Brexitland this is called 'taking back control'… taking control of all but your chicken that is!

You need:
- one chicken
- half a glass of water
- two table spoons of olive oil
- salt
- four sweet potatoes
- 200 gr butternut squash
- three onions
- a jar of pesto (see our recipe http://www.mumandsons.com/2011/03/green-pesto.html)

Preheat the oven at 200 degrees. Cut the onions in six chunks (vertically). Cut the sweet potatoes and butternut squash in big chunks. Put both the onions and sweet potatoes on a roasting tray. Add a bit of salt and the two tablespoons of olive oil. Toss it all well.  Salt the chicken (including inside) and put it on top of the onions and sweet potatoes. Add the water (not on top of the chicken, just on the side of the roasting tray). Roast for 1.30 minutes. Serve it with the pesto and a salad. Simple and wonderful.