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Buffalo roast chicken with a blue cheese salad
Fruit and vegetables
1kg/2lb 4oz baby
potatoes
, halved if large
2
rosemary
sprigs, needles stripped
2
thyme
sprigs, leaves stripped
½
lemon
, juice only
3
celery
sticks with leaves, finely sliced
1 baby gem
lettuce
, leaves separated and sliced
Tins, packets and jars
200ml/7fl oz hot
chilli sauce
½ tbsp
Worcestershire sauce
2 tbsp
mayonnaise
Cooking ingredients
2 tbsp
sunflower oil
½ tsp
smoked paprika
½ tsp
cayenne pepper
3 tbsp
olive oil
1 tsp
smoked paprika
½ tsp
cayenne pepper
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
100g/3½oz unsalted
butter
150g/5½oz
blue cheese
, crumbled
3 tbsp sour
cream
Meat, fish and poultry
1.2kg/2lb 10oz free-range corn-fed
chicken
Back to recipe
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