Article: published on 16 October 2026

1 Whole medium chicken

1 Red onion, roughly chopped

1 Butternut squash chopped, but skin on

500g New potatoes, peeled and chopped

1 whole apple, sliced

1 Garlic bulb,

2 Bay leaves

3 Sprigs of thyme

4 Rashers smoked streaky bacon

250ml Cloudy cider

250ml Chicken stock use stock cube

1 tsp Salt

15 ml Olive oil

10g Parsley

Chop the bacon in a frying pan and fry off until crisp.

Add the butternut squash, red onion, new potatoes to a casserole dish or dutch oven.

Place the chicken on top.

Add the thyme, bay leaves, garlic bulb and bacon around the edges.

Add your chicken stock and cloudy cider to the pot to cover two thirds full.

Drizzle olive oil and season with salt and pepper

Cover with foil or a tight fitting lid.

Bake it in the oven according to your chicken packaging. Take it out 20 minutes before the end and take off the foil/lid. Cook until browned and cooked through.

Take out the oven and let the chicken rest for 20 minutes.

Chop some parsley and spread across the top for garnish.

1 whole cauliflower

1 tbsp of seeds

1 tbsp paprika

1 tbsp cumin

1tbsp za'atar

1 tbsp Maple syrup

Salt

Pepper

Slice your cauliflower into thick slices into two centimeter steaks.

Add paprika, cumin, salt and pepper to the steak and pop on top of the vegetables.

Cook for roughly 35 minutes until it's tender and crispy on top.

Take out of the oven 10 minutes beforehand and drizzle on top maple syrup.