Food brings people together

The kitchen table has always had an important role within family life. It’s not just used as a feeding ground, but somewhere to chat over the day, dissect school yard quarrels, make plans, and quite simply, a gathering spot for all the family.

However, lives have become incredibly busy, with jobs becoming more pressured as well as endless extra-curricular activities for children – meaning we sit and eat together a lot less.

Shared meals at the kitchen table can have a positive impact on relationships within the house. It is good for our overall wellbeing, as it gives us a time to bond with each other.

Routine regular mealtimes are especially beneficial to children and teenagers as it promotes stability in their lives and it’s a constant they can rely on.

Many are exposed to much negativity and often the feeling of isolation through their phones, and consistently eating together with their loved ones offers them a familiar safe environment and a sense of togetherness.

The most important aspect is eating together, and not the food.

Ingredients: Serves 4

75g butter

1 tbsp fresh rosemary or 1 tsp dried rosemary

1 tbsp fresh sage or 1 tsp dried sage

2 cloves garlic, crushed

Olive oil

Salt and freshly ground pepper

8 small potatoes, cut in half

4 carrots, cut into chunks

2 onions, cut into chunks

1 small whole chicken

½ tsp smoked paprika

Method

1 Preheat the oven to 220°C/fan 200°C/gas seven.

2 First make the garlic and herb butter, by combining in a small bowl the butter with the rosemary, sage and crushed garlic.

3 Drizzle a little olive oil on a large baking tray and add the potatoes, carrots, and onion. Drizzle with a little more oil and season with some salt and pepper.

4 To spatchcock the chicken, place it breast side down on a work surface. Using a kitchen scissors, cut down either side of the backbone. Discard it or save it to use in a stock. Turn the chicken over and press it down firmly to flatten slightly.

5 Place the chicken on top of the vegetables. Top with the flavoured butter and, using your hands, massage it into the breast, legs, and wings of the chicken. Wash hands well, before drizzling over a little olive oil, a sprinkle of salt, a few grinds of black pepper, and a light dusting of smoked paprika.

6 Place in the hot oven for 60-70 minutes. Once the chicken is fully cooked through, serve straightaway with some crusty bread for mopping up all the juices.

Ingredients: Serves 6

2 cooking apples

50g caster sugar

½ tsp cinnamon

For the cake batter:

110g butter

110g caster sugar

175g self-raising flour

1 egg

½ tsp vanilla extract

1 tbsp milk

1 tsp Demerara sugar for topping

Method

1 Preheat the oven to 200°C/fan 180°C/gas six. Grease a medium-sized casserole dish with butter.

2 Peel, quarter and core the apples. Cut into slices. In a bowl, combine the apple slices with the 50g of sugar and cinnamon.

3 Line the bottom of the casserole dish with the apple slices.

4 In a food processor or mixer, add all the batter ingredients and mix for a few minutes until well combined.

5 Spoon the cake batter evenly over the apple slices and smooth with a knife. Sprinkle with Demerara sugar.

6 Bake in the preheated oven for 30–40 minutes, depending on the size of the dish, until the pudding has risen and is golden in colour.