Cherry Tomato and Basil Roast Chicken

Because (a) almost every Sunday I cook roast chicken for lunch and (b) we have a bumper crop of basil in the garden. I decided to make this.

It's from 'Jamie's Dinners' (with one or two 'tweaks'). I'm not a huge Jamie fan (despite having 4 of his cookbooks), as I've found quite a few of his dishes disappointing. However, this turned out to be a wonderful summery, dish.

Apart from tasting great, it has the added bonuses of being made in one pan (less washing up) and you don't need to make any gravy when it's ready - the tomatoes sort of 'melt' into juice and take care of that.

I would have loved to have made this with some home-grown tomatoes but until we find someone willing to donate us a greenhouse we'll have to make do with good-quality store-bought ones. If you do have a crop of shiny little red marbles in your greenhouse then I urge you to make this, that is, of course, if you haven't already eaten them!

Cherry Tomato and Basil Roast Chicken

(aka Crispy Everyday Chicken)

1 whole chicken (1.5-2kg) jointed into 10 pieces

sea salt and freshly ground black pepper

a big bunch of fresh basil, leaves picked, stalks finely chopped

2 packets of cherry (preferably plum) tomatoes (about 500g), halved,

1 whole bulb of garlic, broken up into cloves

1 fresh red chilli, finely chopped

olive oil

500-750g new potatoes (depending on how many you are serving)

Preheat your oven to 180°C/350°F/gas 4.

Put your chicken pieces into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes and potatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Season with salt and pepper. Mix around a bit, pushing the potatoes underneath. Place in the oven for 1½ hours, until the chicken skin is crisp and the meat falls off the bone.

Rosemary and Sea Salt Chicken Nuggets

Those of you who have read Nigella Lawson's Feast will recognise this recipe as very similar to her 'Ritzy Chicken Nuggets' and that is because that is how this started out. But not being able to get my hands on packet of Ritz crackers without an hour round trip to the supermarket, I had to improvise and, is so often the case, necessity is the mother of invention. The main adjustment is that I use Rosemary and Sea Salt crackers in place of plain ones (or any other herby crackers). This adds a slightly more grown-up dimension to the chicken nuggets while still being suitable for children and I am always pleased with a recipe that I can give my son without feeling we had to compromise on the taste. I served this up alongside Nigella's New Orleans Coleslaw and a potato gratin. (Can anyone tell I'm reading my way through Nigella Express at the minute?) With expectant hope, it was slightly more summery than I have been serving in recent days. I will definately be serving up a large batch of these the next time I have a large gathering of people.

INGREDIENTS
2 chicken breasts
1 x 284ml tub buttermilk
150g Rosemary and Sea Salt crackers (I used Jacobs)
125ml vegetable oil

METHOD
1. Put the chicken breasts one at a time into a freezer bag so that they lie flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about six to eight slices or goujons. Repeat with the other chicken breast.

2. Put the sliced goujons into a freezer bag with the buttermilk and leave in the fridge to marinate for up to 2 days.

3. When you are ready to cook them, heat the oil in a large frying pan. Put the crackers into a bag, seal the end, then bash them as above and, once they have broken down a little, roll them with a rolling pin still inside the bag.

4. Tip the crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before laying gently in the hot oil, and cooking for about 2 or 3 minutes a side until they are golden brown. Try to fry in two batches or you may have to change the oil.

5. Transfer to some kitchen towel on a plate to blot the excess oil. Pop them in a warm oven to keep warm while you do the next batch.

These adequately served me, my husband and my baby son and they freeze perfectly though I doubt there'll be any leftovers.