A Late Summer Supper
We’re eeking out the British summertime as much as we can by bringing you this suggestion for a tasty late summer supper, two quick and easy to prepare salads that are vibrant and rich in colour and make the most of peak season tomatoes and salad leaves. We served them up this week with a simple roast chicken and the result was delish. They’re a pleasure to enjoy indoors, but also very easy to pick up and transfer outside if any rays of sunshine make a much longed for appearance!
Chicken and tuna you ask?! Yes – trust us, they do work together!
To roast the chicken we simply sliced a lemon in half, squeezing the juice into the cavity and popping both halves inside along with some herbs. We used Rosemary as we had some in the garden. We also made a herby Rosemary butter, added some salt and rubbed this under and over the skin of the chicken. Cook according to the packaging instructions.