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Gin And Tonic

Classic and easy, the gin and tonic is light and refreshing. It's a simple mixed drink—requiring just the two ingredients—and is perfect for happy hour, dinner, or anytime you simply want an invigorating beverage.

The best gin and tonic is made with a good gin, especially those with a slight citrus flavor and a great blend of botanicals. Bombay Sapphire and Tanqueray are two brands that will always be G&T favorites. It also stands up to many of the less expensive gins, which is why it's a great drink to turn to when you want to save a little money. 

One thing to keep in mind is that your gin and tonic is only as good as both the gin and the tonic. Explore some of the great tonic waters that have sprung up thanks to this drink's resurgence in popularity. Q Drinks and Fever-Tree are two soda brands worth checking out because they were designed specifically for mixed drinks like this.
Total:3 minsPrep:3 minsCook:0 minsYield:1 serving
If you are not a fan of gin, there is alwa…

Roast chicken for two -A rommantic joint





“OK, so not everyone needs a great big joint for Christmas. This roast chicken with a rich stuffing is really special if you’re having a romantic dinner. (Plus you get great leftovers.) ”

Method


Ingredients

  • 1 pear
  • ½ an onion
  • 2 cloves of garlic
  • 150 g free-range chicken livers
  • olive oil
  • 1 handful of vac-packed chestnuts
  • 1 sprig of fresh sage
  • 1 large knob of butter
  • 1 splash of brandy
  • 1 handful of dried cranberries
  • 1 x 1.6 kg whole free-range chicken
  • 1 orange
  • 6 rashers of higher-welfare unsmoked streaky bacon
  • a few sprigs of fresh thyme
  1. Peel, core and chop the pear, peel and finely chop the onion, then peel the garlic. Trim the chicken livers, removing any stringy bits.
  2. Heat a frying pan on a medium heat, add a splash of oil and gently fry the pear, onion, garlic, chestnuts and sage leaves for 15 minutes, or until softened.
  3. Add the butter, move the veg to one side, then add the livers. Season well and cook for a minute or so, then add the brandy and stir.
  4. Cook on high for no more than 4 minutes, so the livers are still blushing inside; you’ll see them plump up. Overcooked, they’re tough, and we want them silky smooth.
  5. Tip it all into a food processor and pulse till creamy, but with some texture. Stir in the cranberries, then spread out on a plate and pop in the fridge to cool for a few minutes.
  6. Preheat your oven to full whack.
  7. Gently push your fingers between the skin and chicken breast meat to create a pocket. Push the stuffing into it, pull back the skin and secure with a couple of cocktail sticks. Drizzle with oil and season well, rubbing it all over the meat.
  8. Slice the orange into 6 wedges, then fit as many into the chicken’s cavity as you can – leave enough room for air to circulate – then transfer it to a roasting tray.
  9. Place the bird in the oven, then turn down the heat to 190ºC/375ºF/gas 5. Cook for 1 hour 20 minutes in total, or until cooked, basting the chicken and covering the breast with bacon halfway through.
  10. When done, transfer to a board to rest before carving. Sprinkle with thyme leaves and serve with lovely roast veggies.

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