Fresh, healthy and packed with flavour recipes! 

CURRIED WHOLE ROASTED CHICKEN 
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Serves/Makes: 6
Difficulty: Easy
Cost per person: R17.53
Recipe cost: R105.21

INGREDIENTS
For the chicken
1 whole chicken, giblets removed
500 g baby potatoes, halved
Salt and pepper to taste
For the marinade
3 tbsp butter, melted
¼ cup chilli oil
1 tbsp garlic, grated
1 tbsp fresh ginger, grated
2 tbsp masala mix
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp chilli flakes
To serve
Handful fresh micro-herbs

METHOD
For the chicken
1. Preheat oven to a 180°C.
2. In a large roasting tray, truss the chicken. Add potatoes and season.
For the marinade
1. Mix all ingredients together, and rub into the chicken and potatoes.
2. Allow chicken to marinade for at least an hour, then cover the roasting dish with foil and bake for 30 minutes, then roast uncovered for a further 40 minutes until golden.

HONEY AND MUSTARD GLAZED CARROTS 
Prep time: 10 minutes
Cook time: 25 minutes
Serves/Makes: 6
Difficulty: Easy
Cost per person: R22.75
Recipe cost: R136.48

INGREDIENTS
1 kg baby rainbow carrots,
washed
¼ cup olive oil
2 tbsp honey
1 lemon, juiced
1 tbsp wholegrain mustard
Salt and pepper, to taste
To serve
2 cups fresh watercress

METHOD
1. Preheat oven to 180°C.
2. In a large bowl, toss the carrots with the rest of the ingredients and transfer to a roasting tray.
3. Bake for 25 minutes until golden.
4. Serve with fresh watercress.

SPICED CROISSANT PUDDING
Prep time: 10 minutes
Cook time: 35 minutes
Serves/Makes: 6
Difficulty: Easy
Cost per person: R19.09
Recipe cost: R114.56

INGREDIENTS
1 ½ cup milk
1 ¾ cup cream
1 ½ tsp ground cinnamon
1 ½ tsp ground nutmeg
6 egg yolks
¾ cup brown sugar
6 croissants, torn
½ cup sultanas
To serve
1 cup icing sugar to sprinkle

METHOD
1. Preheat the oven to 180°C.
2. In a saucepan, add the milk, cream and spices and allow to simmer for 5 minutes on a medium to high heat.
3. In another bowl, whisk the egg yolks and sugar and gradually pour in the milk mixture and stir through.
4. Arrange the croissants in a baking tray and pour over the mixture.
5. Sprinkle with sultanas and allow the pudding to bake for 30 minutes until golden.

For more one tray recipes, page through the April issue of Club.