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Written by cook: Alice Zaslavsky

This is my favourite way to roast a chook: dry, hot, upside-down! First you use the arctic dryness of your refrigerator to dry-age the chicken overnight on the bottom shelf (above the crisper) to help get the skin phenomenally crispy, then you roast breast side down, to protect the delicate meat from drying out and give you extra crispy skin on the legs (my favourite bits!).

Starting the oven raging hot means that you give that first blast of heat to encourage the golden colour and keep the skin from bubbling, then dropping the heat to keep it roasting until it’s roasted on top and tender throughout. For the cooking time, roast a bird of this size for around 1 hour 10 minutes. (A good rule of thumb is 40 minutes for the first kilogram, then 20 minutes for every extra kilo.)

For the lemony gravy, there’s no need to do anything but whisk the ingredients together in the pan – the mustard and lemon juice will emulsify with the schmaltzy chicken pan juices to create the ultimate tangy side.

The upside-down method also extends to my light and bright side here, perfect for a festive feast down under – an iceberg wedge salad, where the Christmassy cranberry & chive dressing’s underneath so it can stand for hours without getting wilty.

Want to learn more about Alice? Check out our Cooking appliance hub!

When the temperature drops, the right electric heater can make all the difference. But with so many options - panel, oil column, ceramic, radiant- it’s easy to feel unsure about what actually suits your space.

Here are the top tips to help you find the right heater for the job, plus we asked our seasonal expert Scott Bazley for a run-down on the latest heating solutions and hot features to stay toasty warm all winter long.

Whether you’re looking for a whisper-quiet panel heater to thaw your home office, a stylish air purifier that can heat and clean the air, or a safety-minded ceramic heater to keep things cosy in the bedroom all night, there’s a perfect house-warming hero for any space.

As all pro-grade cooks know, the best things in life take time. The opposite of the quick midweek meal, conscious cooking is that fragrant curry simmering on the stove all day, or the three-layered birthday cake in the oven that’s an act of love.If anyone knows about “taking your time cooking”, it’s Poh Ling Yeow. The beloved TV cook comes from a long line of passionate foodies and grew up with the aromas of cooking always in the air.“(My earliest cooking memory) would have to be gathered with all the women folk in my family squatting on the ground in the kitchen, making glutinous rice balls for Chinese New Year,” recalls Poh. “Baking has a very special place in my heart too. It gives me so much gratification. I associate it with my mum and the very first dishes I learned to cook successfully.”

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