Heat oven to 200C/180C fan/gas 6.
Boil the onions and carrots for 4 mins.
Drain, then toss with the oil in a roasting
tin. Sit the chicken in the middle, smear
with 1 tbsp butter and season everything
well. Roast for 1½ hrs, giving the veg a
stir once or twice during cooking.
Meanwhile, cook the cabbage and
spring onions in 1 tbsp butter in a pan
until tender. Stir into the mash, season,
then shape into 4 cakes. Set aside.
When time is up, check the chicken
is cooked through. If it is, mix the
mustard and honey, drizzle over the
chicken and roast for 5 mins more.
Remove and allow to rest.
Meanwhile, melt the remaining
1 tbsp butter in a non-stick frying pan.
Fry the cakes for 4-5 mins or each side
until golden and hot.
If you like, remove one whole breast and one leg
from the chicken to be cooled, covered
and chilled to use in Winter cobb salad the next day (see 'Goes well with'). Carve the rest of
the chicken and serve with the cooking
juices, veg and bubble & squeak.