DAILY DINNERS

 For the chicken: heat oven to 200C/180C fan/gas 6.

Sit your chicken in a roasting tin.  Sprinkle the skin with some olive oil, sea salt and black pepper. Pour water into the bottom of the roasting tin to fill it about 1-2cm deep. Cover the chicken with foil and roast for 1 hr. Remove the foil and continue to roast for 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear. Put the cornflour in a cup and add a little water to make a paste. Heat the juices in a saucepan, add the cornflour paste and keep stirring until the gravy thickens. Pour into a jug. Put the chicken on a board and cover with foil. Leave it to rest for 15-20 mins, then carve.

For the Tsimmes: preheat the oven to 180 C/ 160 Fan/ Gas Mark 4.

Once the sweet potatoes are peeled and chopped, place them in a large oiled baking dish along with the dried plums and apricots.

Chop and parboil the carrots for 5 minutes and add to the ovenware dish.

Combine the chicken stock, wine or extra stock, zest and juice of an orange, honey, sugar, cinnamon and ginger (if using) and pour over the casserole. Season with salt and freshly ground black pepper. Cover with foil and bake for 1h.

Then uncover and dot with the butter. Continue to bake until the sweet potatoes and carrots are tender and slightly charred and the sauce has thickened, stirring every 15 minutes, to thoroughly meld the flavours.

Remove from the oven and leave to rest for 10 minutes.

To serve the stylish way: Dust each plate with a sprinkling of ground cinnamon and garnish with sliced oranges and the carved chicken and gravy