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Moroccan ChickenHalf a Barossa Chicken from Saskia Beer that has been marinated in Moroccan spices. Each half of a Moroccan Chicken weighs approximately 950 grams. Cooking Tip : Take the Moroccan Chicken out of the fridge approximately 10 minutes before cooking, as this will allow the chicken to cook evenly through. Place the Moroccan Chicken into a moderate oven and bake for 50 minutes. After 50 minutes, turn the oven off, pull the oven door ajar and allow the

An easy carve leg of lamb allows for easy carving

GLUTEN FREE

do not add any seasoning

thus giving a rich taste

until golden and caramelised

Serve with fresh pasta and freshly grated Grana Padano parmesan cheese

The legs are marinated in a traditional family recipe of brine for 48-52 hours and turned regularly

A classic condiment for roast and grilled lamb

The dough is repeatedly extruded (pushed) through solid bronze dies and is then cut into shapes

Chicken Glace is a concentrated full of flavour chicken stock

Place the Moroccan Chicken into a moderate oven and bake for 50 minutes

Marion is still the ‘Mary Berry’ of recipe creation in the family firm – there are few to rival her skill in creating preserves and chutneys with such a fabulous homemade taste

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