• The flavour combinations in this hickory-smoked peri-peri chicken will really spice up your Sunday lunch. The down-to-earth, homely flavours of Robertsons Masterblends for Roasts Rustic Garlic & Herb balances the smokiness of the hickory beautifully, and will most likely be something your guests have never had the pleasure of tasting before. ALSO TRY: Steamed chicken and prawn dumplings PLUS: Chargrilled chicken pieces with corn, green chilli and chive salsa AND: Shredded lemony chicken with artichoke hearts

    Chicken stock: Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and bring to a boil. Make sure you skim off and discard any scum from the surface. Reduce the heat and simmer for about 2 hours. Strain and refrigerate overnight. Remove the layer of fat from the surface and freeze until needed. Makes about 1,5L of stock. Vegetable stock: Heat 30ml (2 tbsp) of sunflower oil…