Sunday chicken dinner, with roast potatoes, Yorkshire puddings, carrots and parsnips, topped with thick herby chicken gravy, in 11 easy steps:

Step One: Start by pre-boiling 2 medium pans of water, and then prep the veg as the water boils. Peel the carrots, parsnips and potatoes and start cutting the potatoes into quarters; the parsnips and carrots should be sliced vertically from the top to the bottom, rather than sliced in round shapes.

Step Two: When that is done put the parsnips and carrots into their into own pan, and the potatoes into a separate pan; then start sprinkling with herbs and pepper, and leave to part-boil until semi soft and do the same for the potatoes.

Step Three: Preheat the oven ready for cooking and roasting; set it to 150/gas mark 6.

Step Four: Get frozen or fresh chicken and put in another pan of warm water, set to mark 8 and sprinkle with Sea Salt to cleanse the meat as it cooks of whatever built up in the pack it was packed in; it leaves a much better taste when the chicken is cooked (if fresh might be best to tidy the cuts and cut of the not so good bits).

Step Five: Start preparing the Pyrex dishes and coat with butter or olive oil, ready for the carrots, parsnips potatoes and chicken. Once done the carrots and parsnips should be part boiled enough to be drained; drain them well and make sure they are as drained as much as they can be, before rolling in butter or olive oil and placing in the Pyrex dishes.

Step Six: By the time you have placed the carrots and parsnips into the Pyrex dishes, the potatoes should be ready to drain, and when they have drained as much as they can, apply small pressure with a masher so they crack a bit before rolling them in butter or olive oil, and then putting in a Pyrex dishes with the carrots and parsnips; make sure there is enough room in the dish so they have space to roast. Then Cover them with foil and place in the oven on a low heat to cook for 10 – 15 minutes.

Step Seven: The Chicken should then be ready and part cooked, and all that is needed then is to gently wash them under a cold tap and place in an ovenware dish that you pre-oiled with the butter of olive oil. Then you just need to sprinkle them with herbs and cover with foil until wrapped around the dish snugly before putting at the bottom of the oven.

Step Eight: After 10 – 15 minutes uncover the parsnips, carrots and roast potatoes and re-apply some butter if required, then put the oven up to 200/gas 7 and leave them to roast in the oven with the chicken. You can choose to uncover the chicken a little later so it browns and roasts, but it may dry up in the oven once uncovered with the higher heat.

Step Nine: Check on the food after 10 minutes and check if the chicken is cooked in the middle and the same for the roast potatoes, parsnips and carrots. Once they are done put the temperature up to max for 5 – 7 minutes and let them brown over until nice a crispy to your requirements; remember to add the roast potatoes for the last 4 minutes.

Step ten: As they are browning quickly make some nice thick gravy and add some parsley to the gravy and stir until thick, but not too thick, and not too thin, carefully assess the amount of granules required and pour the right amount of water for the perfect consistency.

Step Eleven: Once the gravy is ready, the roast dinner in the oven should be ready; take the dishes out when they have cooked to the brownness and crispiness you are looking for; just be careful not to burn them. Then check the chicken; a knife should slice flawlessly through the middle and they will be white and perfectly cooked throughout.

Finally serve and enjoy.