WWW. Curried Roast Chicken and Carrot Cake.

There have been a few issues with photographing stuff today, so there isn’t a photo of our actual lunch and we lost the one of the carrot-cake before it was cut. However we do have photos of our dinner and of the carrot cake’s intense orangeness.

Recipe 1: Curried Roast Chicken or Madras Roast Dinner.



-1 chicken

-5tsp madras curry mix

-2tsp salt

-1/2 onion

-6 cloves garlic

-50ml lemon juice


-chopping board and knife

-baking tray


1: Chop4 cloves of garlic very finely. Insert slivers under the skin around the chicken. Make sure the chicken’s skin is bound tightly back up.

2: Slice the onion in half. Crush the other two cloves. Place in the chicken’s cavity.

3: Pour the lemon into the cavity.

4: Rub the chicken all over in salt and madras.

5: Roast at 180C for 2h.

Recipe 2: Chicken and Butterbean Bake.


-4 pieces of chicken

-400g chopped tomatoes

-200-300g butterbeans

-200g courgette

-1tsp salt

-1tsp pepper


-chopping board and knife

-vegetable peeler or shredder

-large pan

-baking tray


1: Rub the chicken with salt and pepper.

2: Pan-fry the chicken in a little butter or oil. Make sure to crisp all round. This is best achieved by first dislocating the joints in legs and wings.

3: Shred the courgette using a vegetable peeler or shredder.

4: Add the tomato, courgette and beans with a little water to the pan.

5: Simmer, frequently turning the chicken.

6: Move to a baking tray and bake at 160C for 1h, or until everything crisps up and the tomatoes smell slightly caramelized.

Recipe 3: Super-Carroty Carrot Cake.



-4 large carrots

-250g self-raising flour or flour with raising agents

-20g walnuts

-20g pumpkin seeds

-4 walnut halves and a handful of seeds for decorating (optional)

-marzipan carrots (optional)

-2tbsp sugar

-200g butter

-3tbsp palm sugar or sugar with molasses

-2tsp honey

-3tsp ginger

-5tsp cinnamon

-1tsp cayenne pepper

-1/4 tsp cloves


-mixing bowl and for for the cake

-mixing bowl and fork for the icing

-vegetable peeler or shredder

-blender or food processor

-greased or non-stick baking tray

-large knife

-cookie-cutters (optional)


The cake.

1: Grate the carrots as finely as possible.

2: Add a little water and blend into a sort of carrot smoothie.

3: Mix in the plain sugar, 1tsp ginger and 3tsp cinnamon.

4: Mix in the walnuts and pumpkin seeds.

5: Slowly add the flour and raising agents. Leave to rise.

6: Pour into the tray and bake at 160C for 1.5h or until a fork comes out clean.

7: Turn upside down on a cooking tray and leave.

The icing:

1: Mash the butter, honey and palm sugar together until homogenous.

2: Fold in the remaining spices.

3: When the cake is cool, scoop the icing onto the flat side of the cake. If the cake is very fluffy, then scoop it onto the upside of the cake.

4: Use the knife to spread the icing. Start in the centre and spread towards the edges, turning the cake between spreads like you’re rolling out dough.

5: Use the cookie-cutters to leave marks in the icing. Arrange the walnuts, pumpkin seeds and marzipan carrot on the top of the icing.


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