INGREDIENTS

INSTRUCTIONS

Chop up the fresh coriander, peel the garlic cloves and cut the oranges in
half. Pierce the orange halves and fill with the cloves of garlic. Place
the orange halves inside the chicken, adding handfuls of the coriander as
you go.
Cut two small holes in the chicken skin and insert a dollop of butter.
Season the outside with salt, pepper and a little olive oil. Place the
chicken on a tray, uncovered, and pop into a preheated hot oven for the
first 10-15 minutes. Reduce the heat and cook until the chicken is browned
all over.
While the chicken is cooking, partially cook the two baking potatoes in the
microwave and then slice in half. Rub with a little olive oil and place
under the grill until golden brown.
For the salad, chop up the iceberg lettuce and mix in the lamb's tongue
leaf. Add the watercress and a sprinkling of coriander. Throw in croutons
as desired and a little diced, fried bacon. Add a little olive oil and
vinegar dressing. Lastly crumble the stilton cheese over the top and mix
well.
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