Roast chicken with spring onion and ginger

1 chicken

2 tsps Fivespice
Black pepper
pinch salf

Bunch spring onion
big piece of ginger
1/2 a red chilli
6-7 cl garlic
2 sprigs sage

Rub the spices on the inside of the chicken
put the chopped herbs, garlic, ginger etc inside the chicken
place chicken in the chicken brick and roast until cooked.
take the liquid from the chicken and put in a saucepan. Remove as much
fat as possible.
Add cornflour and water, stir well and boil to thicken. When ready,
add a good handful of sliced spring onion and some chopped ginger.
Pull the meat off the chicken, slice into bite sized chunks, and add
to the sauce. Add some of the mixture from inside the cavity.

Serve with rice.

bloody gorgeous and no mistake.

Baked chicken with leek and fennel

Slice your leeks
Slice your fennel
put the veg in a casserole dish.
add a bay leaf and some thyme
put chicken pieces, on the bone, on top, and add ground black pepper.
drizzle over some olive oil
add a chicken stock cube (frozen fresh stock if possible)
add a little water

bake in a hot, hot oven for about 20 minutes, then turn over the
crisped up chicken pieces and add a large, chopped tomato. turn the
oven down a bit, and cook for a further 20 minutes.