Ahead of the royal wedding on Saturday, Phil Vickery cooks the couple’s pre proposal meal - the honey roast chicken they ate before Harry popped the question at their cottage in the grounds of Kensington Palace.
We’ll even accompany it with some regal vegetables and gravy too - including the ones rumoured to be appearing on the big day!
1 x 1.5 kg chicken
3 tbsp runny honey
2 x 10g chicken stock cubes
200mls boiling water
500g small Jersey Royal potatoes, washed
Pre heat the oven to 220° C gas 7.
Place the chicken into a deep large casserole dish, large enough to take the bird.
Spoon over the honey and rub in well, the season well with salt and pepper.
Place the chicken, uncovered in the oven for 15 minutes to take a nice colour.
Remove and add the boiling water and stock cubes and potatoes place the lid on and pop back into the oven.
Cook for a further 15 minutes, then turn down the heat to180C gas 4. Cook for a further 45 minutes to 1 hour, or until the chicken is cooked and very soft, but not falling apart.
Once the chicken is cooked, lift out carefully with 2 forks, turn upside down and place in a bowl and cover with cling film, leave for at least 30 minutes.
Check to see if the potatoes are cooked if they are, remove with a slotted spoon.
Pour the chicken stock into a small the pan back on the stove add a little more boiling water. Bring back to the boil and thicken with a little cornflour or chicken granules, don’t go mad.
Serve with the cooked potatoes and gravy.
750g mashed potatoes
50g melted salted butter
Dash of milk
Melted butter or olive oil
Beat the mash well and add the butter and milk, make sure you don’t add too much the mix should be soft enough to pipe, if you add too much the potatoes will collapse.
Using a 3cm fluted nozzle and piping bag, pipe small towers of mash, starting with a slightly thicker base.
Pipe to say 5cm high nice and evenly, then drizzle over a little melted butter and bake in the oven until lightly browned.
500g bunch carrots, with stalks still on
Trim the carrots so you have 2cm of stalk still on.
Wash the carrots really well paying particular attention to the stalks, sometimes I leave in cold water to soak, its helps remove the soil and sand.
Boil in plenty of salted water, I sometimes a pinch of sugar if the carrots are not too sweet.
Once cooked, tip into a colander and cover with cling film. Leave for 10 minutes.
After the 10 minutes, remove the film, and gently rub the carrots and the skin should fall away.
Small glass of wine 125ml
Half a 10g vegetable stock cube
75g cold salted butter, cubed
Pinch salt and pepper
Half onion finely chopped
Clove of garlic finely chopped
200g peas, cooked
500g asparagus, trimmed and cooked
2 tblsp fresh mint, chopped
Toss in salted butter and ground black pepper and serve.
Put wine, water stock cube salt and pepper, onion and garlic and bring to the boil and simmer by half.
Now whisk in the cold butter into the liquid mixture.