Ruby Tandoh’s Roast Chicken with Fennel, Lemon and Cream


+ + March 20, 2017

We’re trying to eat healthily at the moment. But obviously the word “cream” is in the title of this recipe, so you can probably guess that this isn’t exactly a typical diet meal. But I told Katy that if I didn’t have at least one day a week where I just got to eat good, wholesome food without thinking about calories, I would end up cracking and eating 5000cals of chocolate. Enter ‘Flavour’ by Ruby Tandoh.

I’ve had this cookbook around since the day it came out as I’m a big Ruby fan (I have her baking book as well, despite having coeliac disease), but I’ve just recently pulled it out as I’ve been trying to strike a balance in my diet between eating healthily and still enjoying food. I’ve never had a good relationship with food, so that’s a goal for me.

The other week I saw Cate and Emma discussing this recipe and decided to give it a go. Obviously, since it’s in a book I won’t be sharing the recipe here, but you can grab it on Amazon* for under £15 and it’s a very nice, thick, hardcover book that is beautifully designed and photographed.

The recipe has a bit of a fancy name but it’s actually ridiculously easy to make. You basically chop up a bunch of fennel, layer it with chicken and basil, and top it with a creamy chicken stock. Oh and there’s cheese. Parmesan. Yum.

Now I’d never really tried fennel, or if I had, I wasn’t aware of it. But it does smell a bit like liquorice which is a flavour I hate. But the book promises the flavour will be milder, so I tried to put my apprehension aside, but I still wasn’t sure I’d like it. I was mainly looking forward to the chicken.

Well, the joke was on me because I actually loved the fennel the most out of the meal (I served it with a rough skin-on mash using the extra cream and some spinach for some greenery). I went back for more fennel.

Pro tip: I popped the leftover fennel and cream into the blender the next day and it made an amaaaaazing soup.

Ruby Tandoh really is awesome. From the quiet woman I remember at the launch of her first book, she’s really come into her own with her advocacy for having a healthy relationship with food, rejecting diet fads and embracing flavours that make you feel good. She’s a vocal feminist. And she’s working on a zine on mental health (which, yes, I have ordered).

And she has an awesome recipe for roast chicken with fennel, lemon and cream. Nice.

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