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Here are a few simple recipes and remember if you know a good recipe, and want to share it, email us at hello@todayonline.uk.

WHAT YOU NEED:

1 brown onion

1/2 celery stick

2 garlic cloves

2 potatoes

2 carrots

1 parsnip

1/2 swede

2 tablespoons of olive oil

4 chicken thigh cutlets

4 chicken drumsticks

3 large sprigs fresh rosemary

300ml single cream

40g (1/2 cup) finely grated parmesan

Crusty bread slices

HOW TO MAKE (for 2-4 people):

Preheat the oven to 220C/200C fan forced. Peel and halve the onion.

Finely chop one half and cut the remaining half into wedges.

Finely chop the celery and garlic, place in a large roasting dish with the chopped onion then drizzle with 1 tablespoon of olive oil.

Cook for 5 minutes.

Meanwhile, peel the potato, carrot, parsnip and swede and chop roughly into 3cm pieces.

Place the chicken on top of the celery mixture.

Arrange the onion wedges, potato, carrot, parsnip, and swede and rosemary around the chicken.

Roast in the oven for 45 minutes or until the chicken and vegetables are golden.

Combine the cream and parmesan in a jug and drizzle over the vegetables and around the chicken.

Then cook for another 5 minutes or until the cream is bubbling.

Then finally, sprinkle the bake with extra rosemary and serve with crusty bread.

Serve then enjoy.

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