Infuse your Sunday roast or Christmas dinner with a taste from the Scottish Highlands by adding Heather Hills Scottish Blossom honey.
You will need:
- 1.6kg chicken, minus giblets
- 2 medium onions
- 2 carrots
- 2 sticks of celery
- 3 fluid ounces (90ml or 1/3 cup) olive oil
- 4 fluid ounces (125g or half cup) heather honey
- Salt and pepper (freshly ground black pepper if you have it)
- 3 ounces (100g) French mustard
- Half teaspoon curry powder
- One clove chopped garlic
To prepare your chicken, take it out of the fridge 30 minutes before it goes into the oven. Pre-heat your oven at 240°c/475°F/Gas 9. Give the carrots and celery a quick wash, chop them up roughly and pile them in the middle of a large roasting tray. Drizzle with olive oil.
Rest the chicken on top of the chopped veg.
Mix all the other ingredients together and pour over the chicken.
Place the chicken in the oven and immediately turn down the temperature to 200°c/400°F/Gas 6 and cook the chicken for one hour and 20 minutes.
Baste the chicken halfway through the cooking and if the veg looks dry, add a splash of water to the tray to stop them burning.
When cooked, remove the chicken from the oven and leave it to rest for 15 minutes, covered in tin foil and a tea towel.
The honey infused juices from the chicken and the roast veg under the chicken will form a great base for homemade gravy.
Carve and serve with fresh seasonal vegetables.