Not really a wedding post, apologies to Vegetarians!

OK, I have cooked many, many roast chicken’s over the years, but tonight I think I have surpassed myself!

Using a recipe from Zuni Cafe (in San Francisco) for the chicken and bread salad, (using a free range organic bird). For the roast roast potatoes, small chunks of Maris Piper cooked in the left over fat from a tin of of duck confit (from one of the best manufactures in France - according to my sister, who lives in South West France). Gravy made from home made chicken stock and white wine, oh…and also roasted onions and garlic in with the chicken. Wow, one of the best things I have ever tasted!

As Nigel Slater said, “It is a fine palette indeed that turns it’s nose up at a fine roast bird!” - or something like that!