What better way to eat a chicken than to have it on a Sunday. I love chicken as it seemed to be the main meat we had when I was a kid. Just make sure you have loads of creamy mash, crispy Yorkshire puds and lashings of gray over the top. What more do you want!

For 4-6 persons


· 1 family sized chicken or chicken legs

· 1 kilo potatoes peeled and cut into quarters

· 4 carrots peeled and cut into rings

· 1 cabbage halved. (Save one half and use the other) Peel and cut into thin strips

· Yorkshire pudding

· Gravy granules


As I am a frugal cook I tend to cook my carrots and potatoes in the same pan. It tastes absolutely delicious when you add heaps of butter and mash them. Another great way of getting the kids to eat carrots too. You can fool them by telling them you have cooked orange potatoes!!!

Yorkshire Pudding


· ½ pint plain flour

· ½ pint semi skimmed milk

· 5 eggs

· Salt to taste


1. Put the flour, milk and break the eggs into a bowl.

2. Add salt if needed and whisk thoroughly until smooth and creamy.

3. Put the mixture in the fridge for 15 minutes.

4. Heat the oven to 220C or gas mark 9.

5. Add a little oil to the ovenproof dish then put in the oven for 3-4 minutes to heat up

6. Take the mixture out of the fridge and the dish from the oven being careful you don’t burn yourself.

7. Fill the dish to roughly 1/4 full. If you are using patty tins then fill them ½ way too. This is because the puddings will rise when cooked. Don’t worry if there’s too much, you can use the leftovers for pancakes!

8. Cook for 7 minutes then turn the oven down to 160C or gas mark 4 and cook for a further 10-15 minutes or the puddings are golden brown and crispy.

9. Serve with the rest of the dinner.

Potatoes, Carrots & Cabbage

1. When cooked drain and mash the potatoes and carrots adding some butter and milk to make them fluffy. Alternatively you could use an egg instead of the milk.

2. Cook the cabbage in a large pan until soft.

3. Drain and add a knob of butter along with salt and pepper to taste before mashing.


1. Put the oven on a high setting.

2. Take the juice from the chicken and pour into a pan. Add 2 tsp. of granules and stir in.

3. Keep stirring until the gravy starts to bubble.

4. Add pepper to taste and stir.

5. If needed add more granules. You want a consistency that is not too runny, rather you want it like the pudding mixture.

6. Pour the gravy over the chicken and Yorkshire puddings for a wonderful Sunday lunch.

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