Gastro pub recipe to try at home

Make these delicious gastro pub recipes devised by Gary Kingshott of the Whepstead White Horse, winner of the EADT Suffolk Food and Drink Awards best dining pub 2010

Slow roast chicken with garlic, new potatoes and melting lemons

Ingredients

1 free range chicken, approx.

1kg

First press Suffolk

rapeseed oil

1 glass dry white wine

2 lemons

400g small new potatoes,

scrubbed

6 garlic cloves (bruised)

4 sprigs of thyme

Small bunch parsley

Maldon salt and cracked

pepper to taste

Method

Joint chicken into 8 pieces. Cut lemons into 8 wedges, skin left on. Bruise your garlic cloves. Cut potatoes in half. Toss all ingredients together in rapeseed oil and seasonings. Place into heavy ovenproof dish. Cook in preheated oven 160C for 2 hours with a loose foil covering. Serve straight to table with hot buttered curly kale or spring greens.

Sweet Yorkshire pudding filled with vanilla ice cream, topped with strawberry conserve

Ingredients

Yorkshire mix for 8 puddings

4 medium free range eggs

� pint water

� pint full fat milk

4oz plain flour

Pinch of salt

Your own choice of favourite

vanilla ice cream

Strawberry conserve

Icing sugar for dusting

Method

For best results whisk all Yorkshire mix ingredients together in stainless steel or china bowl. Leave to rest for 4 hours. Pre heat oven 200c, gas 6. Heat 4 inch muffin tins, with a coating of salad oil in oven for 3 minutes, remove from oven, pour off excess oil and fill each hole to the brim with batter mix. Bake for 15 to 20 minutes, until golden brown. Remove from oven and set aside to keep warm.

When ready to serve, fill each pudding with a scoop of ice cream and top with a generous spoonful of strawberry conserve and dust with icing sugar to finish. Happy pudding eating.