Sticky lemon chicken, green beans and mash


The chicken recipe are in one of the favorite books for this season, Gordon Ramsay’s Fast Food. The mash is a modified version of Gordon’s champ, and the saute green beans were made on the go.

Sticky lemon chicken


  • 1 large chicken jointed into 8-10 pieces
  • Sea salt and black pepper
  • 3-4 tbsp olive oil
  • 1 head of garlic, halved horizontally
  • Few thyme sprigs
  • Splash of sherry vinegar
  • 2 tbsp dark soy sauce
  • 3 tbsp honey
  • 1 lemon, finely sliced (ideally with a mandolin)
  • Bunch of flat leaf parsley, chopped


Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.

Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.

Mash potatoes


  • 1 kg floury potatoes peeled
  • Sea salt and black pepper
  • 30g butter
  • Milk as needed
  • Bunch of spring onions (about 6-8), trimmed and chopped
  • 200g grated Emmental cheese.


Cut the potatoes into similar-sized chunks and boil in salted water for about 10 minutes until tender when pierced with a small sharp knife. Drain well. (Put the potatoes in cold water and start cooking from cold).

Mash the potatoes while still hot, using a potato ricer if you have one, then stir through the butter and chopped spring onions. Add the grated cheese. Put a bit of hot milk if needed. Season generously and serve.

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