Another summer evening got us eating dinner outside, there's nothing better !!! The salad really was the star of the show - UNREAL! 🍅 🥒 As always recipes below: Roast Chicken with Preserved Lemon & Herbs 1 whole chicken (1.8–2kg), backbone removed, thighs left on the bone and cut into quarters 2 tbsp olive oil Salt & black pepper Preserved Lemon Paste 1 preserved lemon, flesh removed, skin finely diced 1 garlic clove, grated 1 tbsp Dijon mustard 1 tbsp honey 1 lemon, juiced 80ml extra virgin olive oil Herb Topping 25g flat leaf parsley 20g coriander 15g mint 15g chives 1 shallot, finely diced Method: -Mix together all of the preserved lemon paste ingredients -Rub the chicken with the preserved lemon mixture, drizzle with the olive oil and season generously -Roast at 210°C for 45–55 minutes or until the skin is golden and crisp and the thickest part reaches 74°C -Finely chop the parsley, coriander, mint, chives and shallot and mix together -Allow the chicken to rest for 10–15 minutes before scattering generously with the fresh herb mixture Cucumber & Tomato Salad with Whipped Goat's Cheese Whipped Goat's Cheese 150g soft goat's cheese 150g Greek yoghurt 1 tbsp olive oil ½ lemon, juiced Salt & black pepper Salad 250g mixed heritage tomatoes 1 large cucumber, peeled and cut into thick coins ½ small red onion, finely sliced 15g mint leaves 15g parsley 1 tbsp apple cider vinegar 2 tbsp extra virgin olive oil Flaky sea salt Black pepper Method: -Whip together the goat's cheese, greek yoghurt, olive oil and lemon juice until smooth and airy. Season to taste and spread across the base of a serving platter -Toss the tomatoes, cucumber, red onion and herbs with the apple cider vinegar, olive oil, salt and pepper -Pile the salad over the whipped goat's cheese and finish with another drizzle of olive oil Curry Butter Roast Baby Potatoes 800g baby potatoes 2 tbsp olive oil Salt Curry Butter 100g unsalted butter 2 tbsp mild curry powder Salt To Finish 20g coriander, roughly chopped Method -Boil the potatoes in salted water until just tender, around 15 minutes -Drain well, allow them to steam dry, then lightly crush each potato -Roast with the olive oil at 220°C for 35–45 minutes, turning halfway, until crisp and golden -Meanwhile microwave the butter with the curry powder and a generous pinch of salt until melted and fragrant -Pour the curry butter over the hot potatoes, toss well and finish with the chopped coriander Enjoy!!! - @judokitchen