Since I discovered how easy it is to cook in a Romertopf clay pot I make roast chicken at least once a week. Throw in veg, spices, chicken and stock, crank up the oven and forget about it for a couple of hours.
Last night catering for a 50th.
Just some of the platters
Pic 1 - butternut ravioli boats with burnt butter, sage, pine nuts and parmesan
Pic 2 - Caprese skewers with pesto
Pic 3 - Spanokopitas (not samoosas, Sammy!)
Pic 4 - Fresh Norwegian salmon, served plain and decorated with capers, lemon and red onion
Pic 5 - Chicken satay skewers served with a peanut dipping sauce
Pic 6 - RARE roast fillet served with a wholegrain mustard cream