A Sunday Joint of Meat

On a Sunday, you can buy a whole chicken or a large joint of meat from your local butcher and you may get use from it for 3 to 4 days for dinners, lunches and snacks. I  buy chickens that are free-range and reared with kindness. I always buy Irish meat.

You can add cooked meat to Indian curries or Thai dishes.

Use the APP to decide on your size serving


135g chicken breast with skin ( from the whole cooked chicken)

A mix of dried herbs – majoram, thyme, parsley, rosemary, basil

15g, 1 tablespoon olive oil

40g, of broccoli, chopped in small florets

40g, brussel sprouts, chopped in quarters

50g, of Savoy cabbage, shredded finely

Black pepper, Salt


Preheat the oven to 180 degrees

Chicken: Place half a lemon into the chicken carcass and cover the chicken skin in a mix of herbs – basil, thyme, marjoram, rosemary, parsley. Place the 1500g chicken  in a roasting tin and roast for 50 minutes. Turn the oven off, remove the lemon and leave the chicken sit in the oven for 15 minutes as it cools down,  the proteins relax giving you a beautiful juicy chicken.

Beef: I always get my butcher to advise on timing once he weighs the joint.

Steam the veggies. They will take 10-12 minutes. Add in the olive oil to the warm veggies, stirring well. Season with salt, black pepper and some garlic chilli flakes if you wish.