Recipes | Synalaf

Ingredients

• 1 Label Rouge Traditional Capon, weight 3 kg
• 8 Cox’s orange pippin apples
• 200 g fresh or deep-frozen redcurrants
• 1 jar of redcurrant jelly
• 500 g of new potatoes
• 2 sprigs of thyme
• Olive oil
• Salt, freshly ground pepper
• 1 Label Rouge traditional country chicken
• 1 lemon
• 1 onion
• 50 g butter
• 1kg baby new potatoes
• 2 Label Rouge chicken breasts
• 150 g of millet. You can also use wheat grains or, if you are in a hurry, couscous, quinoa or bulgur wheat (faster cooking)
• 2 small tomatoes
• 200 g of fresh (or deep-frozen) broad beans
• 2 small new onions
• 1/3 bunch of parsley
• sea salt crystals
• 2 Label Rouge chicken thighs
• 2 oranges
• 200 g mangetout peas
• sea-salt crystals and freshly ground pepper
• To marinate: 1 clove of garlic, 1 tablespoon of olive oil, salt, pepper, 1 tablespoon of honey, juice of 1 orange, 1 teaspoon of orange flower water