Roast Chicken: 1 whole Bird with skin on 2 table spoons butter Canola oil
Crushed black pepper Fine white pepper
Stuffed Mushrooms: 6 Large brown mushrooms 2 table spoons of butter 1 healed tablespoon of crushed garlic 1 tea spoon crushed chillies or pepper flakes Crushed black pepper
Chopped fresh herbs( thyme/parsley/basil) 1 cup Grated gouda & mozzarella
Grilled Tomatoes: Baby Tomatoes Olive oil
Rub chicken all over with canola oil. Sprinkle liberally with salt & pepper. Lift skin gently and stuff with butter and thyme.
Slow Roast covered with foil at 180 for about an hour then remove foil and roast on high heat to crisp skin.
Make a paste with butter, garlic, crushed chillies , salt & pepper. Place mushrooms flat side down on non stick pan. Spoon mixture on top, bake for about 15 minutes on 180 till mushrooms darken.. then top with cheese and bake till cheese crisps.
Tomatoes- rub with salt pepper and oil.. cook in same pan as mushrooms.