Chicken: 2.5kg Label Anglais chicken from Wyndham House Poultry at Borough market. Stuffed with a quartered lime, olive oil and sea salt on the skin, then 2.5 hours at 190°C except for an interlude at 220°C halfway through when the potatoes went in, and 15 minutes to rest. Rather overdone, but pretty tasty (however see Gravy below). 7/10.
Gravy: At first appeared like a disaster, as there were no juices left in the chicken and some dried-up brown gunk in the roasting dish with a bit of fat on top of it. However, I drained off the fat and mixed some flour into it, defrosted some chicken stock and used it to vigorously deglaze the roasting tin, then mixed the two together and simmered it for five minutes, and the result was the best gravy I've ever made. 10/10.
Potatoes: 0.8kg of King Edwards, parboiled for 8 minutes, soaked in cold water for 15 minutes, then roasted in goose fat for 90 minutes, the first and last 15 minutes at 220°C and the remainder at 190°C. Slightly underdone, but overall very good (although not, I'm told, as good as flick's mother's). 8/10.
Parsnip & Carrot: Two large carrots, two medium parsnips, peeled and cut into batons, coated in olive oil, honey and ground cinnamon, then roasted for 45 minutes at 190°C and 15 minutes at 220°C. Slightly mushy, very tasty. 8/10.
Sausages in Bacon: Rare breed chipolatas from the Sillfield Farm stall at Borough Market, half wrapped in their smoked streaky bacon and half wrapped in their unsmoked streaky bacon, then roasted for 45 minutes at 190°C and 15 minutes at 220°C. Could have done with turning over rather sooner than I did, so a little overdone on top and underdone on the bottom, but it's really hard to go wrong with sausages and bacon. 9/10.
Peas: Just some frozen Waitrose petits pois, microwaved for 2 minutes. 6/10.
Wine: Stockman's Station Central Otago Pinot Noir 2006 from New Zealand (via Borough Market). Decanted and left to breathe for an hour. Smelled strongly of blackcurrants, but a more generally fruity flavour. 8/10.
(Cross-posted to snake_soup.)