Take the hassle out of cooking roast dinners for friends with this exotic twist on a Christmas classic. Using only 5 simple ingredients, it saves you time and money in the kitchen without compromising on festive flavour!
800 g potatoes
1 small head of cauliflower
30g fresh coriander (30g)
1 x 1.2 kg whole free-range chicken
2 tablespoons tikka curry paste
Preheat the oven to 180ºC
Wash the potatoes and chop into 3cm chunks. Trim the cauliflower stalk, removing any tough outer leaves and then chop it (including the leaves) into chunks the same size as the potatoes.
Finely slice the coriander stalks (reserving the leaves in a bowl of cold water). In a 30cm x 40cm roasting tray, toss the veg and coriander stalks with a pinch of salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar.
Sit the chicken in the tray and rub all over with the tikka paste. Place it directly on the bars of the oven and cram everything in the tray and place exactly underneath the chicken to catch all the roasting juices.
Roast for 1 hour, or until everything is golden and cooked through, turning the veg halfway.
Sit the chicken on top of the veg to rest for 5 minutes, then sprinkle over the drained coriander leaves and serve, tossing the veg in all the good juices before dishing up.