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Cookery #2

Sunday Roast

Back again for Rhys Jones, our resident chef, for another Cookery series. Watch and learn from the master and stick around for next week as we're not only giving you one but two in a row. But this time though, we have to admit it's best Sunday Roast we've ever had. It's so tasty! Mind you, we're thinking of renaming this column to 'Rhys Complains' rather than 'Rhys Cooks' though. You'll soon see why.

Rhys: Hello everybody, Rhys here. I'm back again for another meal. This time we're doing roast chicken on a Sunday, which is rule number one to making a good roast. To make the perfect Sunday Roast, it's got to be on a Sunday like this one. SUPERSWEET didn't understand why I got them to 'work' on a Sunday but here we go, get your note pad out kids! Oh, and wash your hands first too.

Get potatoes, peet them nicely. Oh and if you're looking at my hat. Last time I wore a proper chef's hat and it seemed too professional, so this week I'm donning a cowboy look with a Mickey Mouse jumper, I hope it's not too loud for SUPERSWEET readers. It's quite a good look though.

Drop them in to boil, then drain out the water like this.

Get your carrots out, no need to peel, they're as good as they are. Get the red onions, chop them up.

Chop, cut, dice... whatever.

Lay them out nicely in a baking tray, season as you like.

Mix with your loving hands...

Chicken breasts, try to get free range if you can, it's better for you. Seriously, you should have some plastic chopping boards here. It's more hygienic, you don't want residual chicken bits of the smell of garlic stuck on the boards. It's gross.

Put in another deeper tray, throw in some olive oil, season with salt. Meanwhile, go turn the heat in the oven on, 220 degrees.

Come back and chop up some garlic. This is a nice trick for the chicken, sprinkle them all over for extra flavour.

First, stick the potatoes in, they will need the most time. Again, throw in some olive oil and salt and pepper. Come back, slice the cabbage neatly so they will fry nicely.

Put them in a row if you can. There should be discipline in everything!

Po-tay-toes... po-tar-toes... same thing. Check them. I don't think these are crispy enough yet so stick them back in. Why don't you have a wooden spoon here? (SS: What do you want? First you complained about wooden chopping boards, and now you want a wooden spoon when we have plastic spoon/ladel type things?)

...But on the lowest bit, because now we want to stick the veg and chicken in as well. Chicken's top of course.

Whoops, I think I've frazzled the potatoes. Never mind, the crispier the better any way!

Keep checking the goods, I think the veg is done, but keep the chicken in for a little bit longer. You know that there isn't enough lights here in the kitchen. There should be some lights above your head!

Please don't take a picture of this, this is pikey gravy! Oh well, not that secret's out, yes just add hot water to this gravy granules. My meals are always wholesome and balanced. You need to eat lots and lots of vegetables. So cut a block of butter... 

Fry the cabbage, you need a special pink hat for this by the way. I'm not sure how well I'm cut out for this game, I'm not a model... but the fact that you've managed to catch me in actions is because I'm quite modelly, aren't I?

And get the food ready on their plates, waiting for the last bits...

Put extra butter on your cabbage. Now all you've got to do is pour in the gravy. Enjoy your dinner! FYI, this is my first time making Sunday Roast, I've never tried it before! Good luck.