Beef Crusty

Allow enough time for the chicken to be marinated overnight (12 hours at least). For the marinade remove the pulp from the preserved lemons. Wash the retained peel and put in a food processor with all other marinade ingredients (paprika, corriander seeds, fresh corriander, tarrogan, olive oiul, lemon juice). Blend to a smooth puree. It should be quite fragrant and smooth. . Take the chicken and cut 6 or so incisions under the skin. Rub marinade all over chicken including the cavity and into the incisions. Leave in fridge for 12 hours or so. Remove from fridge and allow to come up to room temperature. Stuff with a quartered lemon and season with pepper and a pinch of paprika for colour (it does not need salt). . Place in preheated 180 degree oven with the wine and olive oil (the wine infuses the chciken and the olive oil stops it sticking to the bottom of the dish) . Roast for 1.5 hours basting ever 15 minutes. Once cooked remove from oven and allow to stand for 10 minutes under foil. Retain any of the juices in the bottom of the pan and make a gravy with a little wine. The gravy should be rich but quite thin. . For the vegetables: Remove top from each pumpkin and scoop out seeds. Placed a knob of butter and one crushed garlic glove in each. Quarter the pasnips length ways and remove any of the core that is overly hard. Place in tray with a glug of olive oil and season witt salt and pepper. Place the pumpkins in the tray with the parnsips. Put in the oven for 40 minutes (or slighly longer depending on size. . Cut the Chciken into rough size pieces and serve with the pasnips and individual pumpkins. The gravy goes beautifully over the chicken and vegetables. serve with friends and selaks winemakers chardonnay.