Sunday roast chicken

• Whole chicken (approx 1.6kg)1.6kg
• White potatoes1kg
• Carrots400g
• Frozen garden peas300g
• Gravy granules40g
• Vegetable oilstore cupboard30ml

Plus salt and pepper. About £5.53 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Weigh the chicken and work out the cooking time: 20 minutes per 500g plus 20 minutes. Put it in a roasting tin, rub with a little oil and season.

3. 3

   Peel 1kg potatoes, cut into chunks and boil for 8 minutes. Drain, shake to rough up the edges, toss in the remaining oil and roast around the chicken for the last 50 minutes.

4. 4

   Check the chicken is cooked: the juices should run clear when you pierce the thickest part of the thigh. Rest it under foil for 15 minutes.

5. 5

   While it rests, boil 400g sliced carrots for 10 minutes and 300g frozen peas for 3 minutes. Make the gravy with 40g granules and boiling water following the pack.

6. 6

   Tip: save leftover chicken for a pie, fried rice or stir-fry the next day.