“Through coming across the project via a friend, I was inspired to cook my family an all organic roast dinner for Easter Sunday just gone. It was probably one of the nicest meals I have ever cooked and it was only through the wild cooking project I have discovered that I actually have a natural talent for cooking! I started the dish by seasoning the whole roast chicken, that I got from the local butchers, with; fresh garlic, lemon, all purpose seasoning, parsley, paprika, freshly chopped onions, salt and pepper, then drizzled with olive oil. I set a timer for seventy minutes then placed the chicken in the oven. Whilst the chicken was cooking I diced and part boiled my home grown potatoes for ten minutes, after this I placed them in a baking tray with the organic parsnips, I then generously covered both in olive oil, garlic, salt and pepper. I put the potatoes and parsnips in the oven when there was about forty minutes left on the chicken. Once there was only ten minutes left on the chicken I chopped up the organic broccoli and left it to boil for around seven minutes whilst adding salt and garlic powder to the water. Once the chicken had been in the full amount of time everything was ready to be served up. My family enjoyed this meal immensely and I want to thank The Wild Cooking Project for inspiring me to connect with my family in such a wholesome and meaningful way.”
