“Opublius aute, nosta, vatis hosuliis, nonlocciam
men virmihil henduci pubit, quemedem dem
orunita quid iam et quon”
SERVES 4
PREPARE TIME 20 MIN
OVEN TIME 40 MIN
750g new potatoes, thickly sliced
1 tbsp coriander seeds
Finely grated zest and juice 1
lemon
20g ginger, finely grated
2 tbsp olive oil
4 chicken legs
2 carrots
100g radishes
2 tbsp mayonnaise
2 tbsp greek yogurt
25g coriander, roughly
chopped(see tips)
Step 1
Heat the oven to 200°C fan/gas
7. Spread out the sliced potatoes
evenly in a large roasting dish.
Crush the coriander seeds using a
pestle and mortar, then stir in the
lemon zest, ginger and oil.
Step 2
Season the chicken with salt, then
coat with the oil mixture, pushing
some under the skin. Sit the
chicken on top of the potatoes,
skin-side up, and roast for 35-40
minutes, until the potatoes are
tender and the chicken has crispy
skin and is cooked through.
Step 3
Meanwhile, grate the carrots and
finely slice the radishes. In a large
bowl, combine the mayonnaise,
yogurt and lemon juice and
season well. Stir through the
carrots, radishes and coriander
until well combined. Serve the
Lemon, ginger and coriander
chicken with potatoes and slaw
slaw alongside the chicken and
potatoes.
Herb stalks contain just as much
flavour as the leaves (if not more)
– just chop them a little finer
and you can include them in your
slaw or stir them into the chicken
marinade.
Use a mixture of hicken thighs
and drumsticks rather than whole
legs if you like. You can also make
this dish with skin-on chicken
breasts; just reduce the cooking
time to 30 minutes.
Asian Coleslaw
Miso-Ginger
Dressing
with
SERVES 6
PREPARE TIME 16 MIN
3 tbsp white miso paste
4-5cm piece fresh ginger
150g natural yogurt
100g good-quality mayonnaise
1 small white cabbage (about
800g), shredded
1 small red onion, finely sliced
1 spring onion, finely sliced
2 handfuls chopped fresh
coriander
1 tbsp each of black and white
sesame seeds
Step 1
Put the miso paste in a large mix-
ing bowl. Grate over the ginger
and season. Stir in the yogurt and
mayonnaise until combined. Toss
with the cabbage, red onion, most
of the spring onion and one hand-
ful of the coriander.
Step 2
Transfer to a serving bowl, then
sprinkle over the remaining spring
onion and coriander, and the sesa-
me seeds to serve.
This refreshingly zingy miso ginger coleslaw is deli-
cious as part of a barbecue in summer, or with roast
ham or leftover turkey in winter.
Alternatively, add a splash of colour to your spread with
this cumin-spiced red cabbage and beetroot slaw.