Waitrose & Partners Weekend Issue 617

39 XX XXXXXX 2022 Serves 6 Prepare 10 minutes + cooling Cook 20 minutes 4 tart eating apples (such as Granny Smith) 250g soft dried prunes 150g soft dried apricots 100g dried cherries or raisins 25g caster sugar 1 stick cinnamon ½ lemon, juice, plus extra to taste 1 Madeira loaf cake This was always served as a dessert alongside a simple loaf cake at my great aunt’s house for Rosh Hashanah. It can bemade several days ahead and keeps well in the fridge in an airtight container. It’s a wonderfully simple and refreshing way to end a festivemeal Fruit compote 1 Peel, core and cut the apples roughly into 0.5cm slices. Place the prepared apple along with the dried fruit, the sugar and cinnamon stick into a large heavy-bottomed saucepan. Add 1L water. 2 Cover and place over a medium heat until it comes to the boil. Once boiling, turn the heat down to a gentle simmer and cook for 2 hours, with the lid on and stirring occasionally, until the apples are soft and the prunes have started to disintegrate. 3 Remove from the heat and allow to cool completely before adding the lemon juice, adding more to taste if you wish it to be sharper. Place in the fridge until needed. Serve cold, with slices of loaf cake. V Per serving 1894kJ/449kcals/8.7g fat/5.3g saturated fat/84g carbs/57g sugars/7.3g bre/5g protein/0.2g salt quite small, leave them whole) and place on a large roasting tray. Halve the shallots (leave the skins on) and add to the tray alongside the potatoes. Drizzle with about 2 tbsp olive oil and sprinkle with sea salt akes. 3 Put the lemon zest, zaatar and the remaining 4 tbsp oil into a bowl and mix. Remove the string from the chicken and put the lemon halves, garlic and thyme inside the cavity. Place in a deep-sided roasting tin, breast-side up, and cover completely in the zaatar and olive oil mix. 4 Roast the chicken and sweet potatoes for 15 minutes, then reduce the oven temperature to 200ºC, gas mark 6 and continue to roast for a further 45-55 minutes, or until the chicken is thoroughly cooked, the juices run clear and there is no pink meat. If the zaatar starts to colour too fast, cover loosely with foil. The sweet potatoes should be completely softened and starting to crisp around the edges. Let the chicken rest for 15 minutes, then serve with the potatoes, sprinkled with some toasted aked almonds for crunch, alongside a green salad or cooked seasonal greens. Per serving (without optional 2 tbsp salt) 3752kJ/896kcals/38g fat/7.7g saturated fat/ 73g carbs/21g sugars/16g bre/57g protein/ 2.1g salt Serves 4 Prepare 15 minutes + optional salting and resting Cook 1 hour 1 medium whole British chicken 2 tbsp ne salt (optional) 1.3kg sweet potatoes, 6 shallots 6 tbsp olive oil 1 unwaxed lemon, nely grated zest, then halved 4 tbsp Cooks’ Ingredients Zaatar 3 cloves garlic, peeled, left whole ¼ x 20g pack thyme Toasted aked almonds, to serve (optional) 1 On the day before, if time allows, pat the chicken dry with kitchen paper and place on a tray or large plate. Season all over with the salt, cover and leave in the fridge for up to 24 hours. This will make the chicken succulent once roasted. 2 Preheat the oven to 220ºC, gas mark 7. Wash and cut the sweet potatoes in halves or quarters depending on their size (if they are The ingredients in this recipe are not certi ed kosher as sold by Waitrose Photographs: Sam Folan, Food styling: Joss Herd, Styling: Wei Tang