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PERinaise Sunday Roast

Prep: 15 mins Cook: 1 hr


Spruce up your Sunday roast with a squeeze of something smooth and creamy. Roast chicken glazed in PERinaise served with fluffy PERinaise-infused mash potatoes.

As they say, winner winner…


For the Chicken:
45g PERinaise (choose your flavour)
Whole Chicken medium size
15ml Rapeseed oil
500g Carrots
500g Parsnips
1 Red onion (diced)
For the Mash:
75g PERinaise (choose your flavour)
1kg of potatoes (peeled and roughly diced)


Step 1

Preheat the oven to 170°c Fan assisted. Chop the vegetables into small sticks and place in a roasting tray and toss with oil and a pinch of salt.

Step 2

Put chicken on top of the diced vegetables and rub over the PERinaise. Bake for 1 hour or until cooked through and the juices run clear.

Step 3

Meanwhile, chop potatoes and boil in a large saucepan until tender.

Step 4

Mash the potatoes then mix in the PERinaise (75g).

Step 5

Remove the chicken from oven and sprinkle with parsley and serve with the mashed potatoes and the roasted vegetables.


  • Mild PERinaise

    A mere hint of hear but a tidal wave of flavour.

    Where to find us

  • Vegan PERinaise

    A mere hint of heat but a tidal wave of flavour.

    Where to find us

  • Hot PERinaise

    Highly combustible - proceed with caution.

    Where to find us