Lorraine Pascale's quick roast chicken dinner

The menu

• Starters & nibbles

  Prawn, prosciutto and rosemary skewers

• Main course

  Honey mustard and garlic spatchcock chicken with sweet potato and mint mash

• Desserts

  Madeira summer pudding with warm chocolate sauce

Menu ingredients

Serves 6

• Fruit and vegetables

  • 2 ripe avocados, halved, stoned, peeled and sliced

  • 2 limes, 1 quartered, 1 juiced

  • 2 large tomatoes, seeds removed, diced into 1cm/½in pieces

  • 5 spring onions, finely sliced

  • 1-2 red chillies, seeds removed (for less heat if preferred), very finely diced

  • 3cm/1¼in piece fresh root ginger, peeled and finely chopped

  • 1 small bunch either coriander or basil, roughly chopped (about 2 tbsp each)

  • 8 sticks rosemary, leaves removed from all but the top of each stalk

  • 4 garlic cloves, thinly sliced

  • a few sprigs fresh thyme, leaves picked and roughly chopped, plus extra sprigs to garnish

  • 1kg/2lb 4oz sweet potatoes (or potatoes), peeled and cut into large chunks

  • 1 bunch spring onions, trimmed and finely sliced

  • ½ bunch mint, leaves picked and roughly torn

  • 1kg/2lb 4oz fresh summer berries (such as a mixture of raspberries, blueberries, blackberries and redcurrants), stalks removed

  • small handful of fresh mint leaves, for decoration

• Tins, packets and jars

  • 4 tbsp Dijon mustard

  • 3 tbsp plain flour

  • 500ml/18fl oz good liquid chicken stock

• Cooking ingredients

  • 1 tbsp olive oil

  • flaked sea salt and freshly ground black pepper

  • 1 tbsp olive oil

  • 2 tsp sunflower oil

  • flaked sea salt and freshly ground black pepper

  • 2 squidges clear honey (to taste)

  • ½ tsp hot chilli powder

  • 1 vanilla pod, seeds only (or a few drops of vanilla extract)

  • 175g/6oz soft light brown sugar

  • 2 tsp ground cinnamon

  • 2 tsp ground ginger

• Biscuits, snacks and sweets

  • 100g/3½oz dark chocolate (or a mix of dark and milk if preferred), finely chopped

• Drinks

  • ½ glass white wine (about 75-100ml/2½-3½fl oz)

• Dairy, eggs and chilled

  • 25g/1oz unsalted butter

  • 125ml/4oz double cream

• Meat, fish and poultry

  • 2 slices prosciutto

  • 16 raw, peeled, jumbo prawns, deveined

  • 1 large chicken (about 1.8kg/4lb)

• Other

  • 2 tbsp dark rum, port or a blackcurrant liqueur

  • 2 Madeira loaf cakes

  • 3 tbsp just-boiled water

By Lorraine Pascale