Serves 4

Ingredients

• 2 tablespoons mashed roast garlic (see below)
• 1 tablespoon chopped tarragon leaves, plus 4 sprigs, extra
• 80g unsalted butter, softened
• sea salt and cracked black pepper
• 1 x 1.3kg whole chicken
• ½ lemon, cut into wedges
• extra virgin olive oil, for drizzling

For the potato and leek gratin:

• 1kg starchy potatoes, peeled and thinly sliced
• 2 leeks, trimmed and cut into thin strips
• 1 tablespoon thyme leaves
• 1¼ cups (310ml) hot pure cream

Method

Preheat oven to 180°C (350°F). Combine the mashed roast garlic, tarragon, butter, salt and pepper. Loosen the skin over the chicken breast.

Using a small spoon, place the garlic butter under the skin of the chicken.

Fill the cavity of the chicken with the extra tarragon sprigs and the lemon. Tie the legs together with kitchen string. Sprinkle chicken with salt and pepper and drizzle with oil.

To make the potato and leek gratin, place the potato, leek and thyme in a deep 25cm x 30cm (10 inch x 12 inch) baking dish. Pour the hot cream over.

Place the chicken on top of the gratin and roast for 1 hour or until the chicken and potatoes are tender and cooked through. Serves 4

Roast Garlic

Ingredients

• 3 large heads garlic
• extra virgin olive oil, to drizzle
• sea salt flakes

Method

Preheat oven to 180°C (350°F).

Place each head of garlic on a sheet of aluminium foil. Drizzle with oil, sprinkle with salt and wrap to enclose.

Place on a baking tray and roast for 40 minutes or until soft and golden.

Cool for 10 minutes, then squeeze the garlic from their skins and transfer to a sterilised glass jar+. Discard the garlic skins. Makes ⅓ cup (100g)

Cook’s note

+It is essential to sterilise jars thoroughly and store roast garlic in the refrigerator to reduce the risk of foodborne illnesses such as botulism. When using the garlic, don’t leave the jar out at room temperature for too long. You can keep this in a sterilised glass jar in the refrigerator for up to 2 weeks. To sterilise glass jars, preheat oven to 120°C (250°F). Wash the jars and their metal lids in soapy water, rinse and place on a baking tray. Place in the oven for 20 minutes. Remove and allow to cool before filling.

Serves  4

Ingredients

• 1 x quantity roasted tomato sauce (see roasted tomato sauce recipe below)
• basil leaves and toasted sourdough slices, to serve

For the bocconcini-stuffed meatballs

• ⅓ cup (80ml) milk
• 1 cup (70g) fresh breadcrumbs
• 750g pork mince
• 2 cloves garlic, crushed
• 2 teaspoons chopped sage leaves
• 1½ teaspoons fennel seeds, lightly crushed
• sea salt and cracked black pepper
• 16 baby bocconcini

Method

Preheat oven to 220°C (425°F).

Place the roasted tomato sauce in a large deep-sided baking dish and heat in the oven for 20 minutes or until hot.

To make the bocconcini-stuffed meatballs, place the milk and breadcrumbs in a large bowl and mix to combine. Add the pork, garlic, sage, fennel, salt and pepper and mix for 1–2 minutes or until very well combined.

Roll 2 tablespoonfuls of the pork mixture into 16 balls. Press a bocconcini into the centre of each meatball and gently roll to enclose.

Add the meatballs to the roasted tomato sauce and bake for 12 minutes or until the meatballs are cooked through.

Serve with basil and toasted sourdough slices. 

Roasted tomato sauce

Ingredients

• 2 brown onions, finely chopped
• 6 cloves garlic, peeled
• 2kg ripe tomatoes (about 20), quartered and cored
• 4 stalks basil
• ¼ cup (60ml) extra virgin olive oil
• sea salt and cracked black pepper

Method

Preheat oven to 220°C (425°F).

Place the onions, garlic, tomatoes, basil, oil, salt and pepper in a large deep-sided baking dish.

Cover with 2 sheets each of non-stick baking paper and aluminium foil to create a tight seal. Roast for 1 hour 15 minutes or until the tomatoes are very soft.

Carefully remove the aluminium foil and baking paper. Remove the basil leaves from their stalks. Discard the stalks.

Using a potato masher, mash the tomatoes, garlic and basil until your desired consistency. Makes 2.1 litres

Cook’s note

You can keep this in a sterilised glass jar in the refrigerator for up to 3 days.

Serves 4

Ingredients

• 300g dried macaroni or 400g dried casarecce
• 80g unsalted butter, chopped
• ⅓ cup (50g) plain (all-purpose) flour
• 1.2 litres warm milk
• 170g coarsely grated cheddar cheese
• 1 cup (80g) finely grated parmesan
• 2 teaspoons Dijon mustard
• sea salt and cracked black pepper
• sourdough crumb
• 200g sourdough breadcrumbs without crusts
• 60g unsalted butter, melted

Method

Cook the pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain and place in a large baking dish. Preheat oven to 200°C (400°F).

Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Gradually whisk in the milk and bring to a rapid simmer. Cook for 5–6 minutes, stirring continuously, or until thickened slightly. Remove from the heat and add the cheddar, parmesan, Dijon, salt and pepper and stir to combine.

Pour the cheese mixture over the pasta and stir to combine.

To make the sourdough crumb, combine the breadcrumbs and butter.

Sprinkle the sourdough crumb over the mac and cheese and bake for 20–25 minutes or until golden and crunchy. 

Even More Basics to Brilliance by Donna Hay (£28, Fourth Estate) is out now