Page 166 - YC Cooking School

7. Combine the cornstarch and water in a bowl and whisk into the beer mixture to

thicken it. Season your milk stout gravy to taste with salt, freshly ground pepper and a
teaspoon of sugar if preferred.
8. Carve the chicken and serve with the sweet potato wedges, milk stout gravy, spinach
salad and horseradish dressing.

For the horseradish and honey dressing

1. Place the horseradish, honey and vinegar into a bowl and whisk to combine.
2. Season with salt and pepper and then whisk in the olive oil until emulsified.

3. Add chives and pour into a serving jug to accompany the salad.

For the spinach, bacon and pecan nut salad

1. Place all salad ingredients into a large bowl and toss lightly to combine.
2. Drizzle with a little horseradish dressing just before serving.

© Recipe copyright of Peter Goffe-Wood

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