HOW TO PREPARE
Good quality thyme should contain very little twigs or stalks.
Add thyme to casseroles and stews, such as Irish stew or Lancashire hotpot, for a warm, aromatic flavour.
Skinning a tomato with minimum fuss:
Put the tomatoes in a bowl and pour enough boiling water over to cover them completely. Leave them for exactly 1 minute, or, if the tomatoes are small, 15-30 seconds, before draining and slipping off their skins - protect your hands with a cloth if they are too hot.
Serves 4. Cooking time is long.
INGREDIENTS
800g medium potatoes, peeled
2 red onions, halved and sliced
20 cherry tomatoes
4 organic chicken legs (quarters)
Lots of fresh thyme sprigs
2 tbsp olive oil
Sea salt and pepper
250 ml water
Recipe continues
METHOD
Pre-heat the oven to 220c/Gas 7.
Cut the potatoes in half lengthways then slice to make into thick ‘chips’. Toss the potatoes, onions and thyme sprigs in a roasting pan with 2 tbsp olive oil, sea salt and pepper.
Add 250ml water and bake for 20 minutes. Rub the chicken with sea salt and pepper, and place on top. Drizzle with a little extra olive oil, scatter with more thyme, and bake for 40 minutes, adding the cherry tomatoes after 20 minutes.
To serve, scoop up the vegetables with a fish slice, and place on warm plates.
Cut each chicken leg through the joint and place on top of the vegetables and scatter with extra thyme sprigs. Squish a couple of the cherry tomatoes into a few spoonfuls of seasoned olive oil for an instant sauce, and drizzle over the top.
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