I’m unsure how, but it surely appears to nonetheless be January. I used to be doing fairly effectively for some time with the brand new 12 months regime, beginning the day with a smoothie full of all method of nonsense from Holland and Barrett, trying to restrict carbs and alcohol and up the quantity of veg I used to be consuming. I’d say I’m now managing extra of a humid than a dry January, and I’m happy to announce that toast has come again into my life. No additional questions presently.

The place there was an early flurry of enthusiasm for brand spanking new dishes there’s now a hankering for the no-recipe recipes I fall again on time and again – the pasta sauces, eggs and tray bakes, the directions for that are simply in my head. They’re nonetheless lots wholesome, however they’re comforting too, and mercifully straightforward. I make infinite variations of this hen traybake all year long, tweaking it relying on what’s in season or what I’m craving; I would swap the orange for plums and star anise in autumn, or roast the items alongside apricots, lemon and basil within the peak of summer time. With this iteration, I very often roast the hen on prime of slices of squash, which take up a number of the juices and develop into comfortable and nutty whereas the hen cooks. A couple of chunks of waxy potato can be good too – simply be sure to don’t overcrowd your roasting tray or nothing will brown as you need it to.

I’m serving this sticky hen with heat couscous cooked with hen inventory and a little bit of orange peel, a fennel and mint salad, and a bowl of Greek yogurt blended with a bit olive oil, salt, grated garlic and lemon.

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