My Signature Dish
by Jayne Torvill
Jayne Torvill OBE shot to fame in the Sarajevo Winter Olympics of 1984, when she and skating partner Christopher Dean became the highest scoring figure
skaters of all time after skating to Ravel's Bolero.
The duo continued to skate together for a further 14 years until they retired
in 1998. In 2006 they returned to the limelight as prime time TV favourites, coaching and performing in ITV's Dancing on Ice series. This Christmas, the 56-year-old ice skater makes
her panto debut in Cinderella.
A mum-of-two, Jayne retired from skating in 1998 but has kept fit by playing tennis, visiting the gym and doing aerobics four times a week and, most of the time, eating healthily!
"I usually eat All Bran for breakfast with skimmed milk and fresh berries but I don't eat red meat and prefer chicken and fish. My family agree though that my signature dish has to be a Sunday roast. It's my favourite thing to cook! I break my rule about mixing protein and carbs and we have chicken, potatoes and roasted vegetables."
And if you ask Jayne who makes her favourite Sunday Roast she'd say: "I do! I used to do a roast nearly every weekend but it depends on whether I'm home or on tour now. When we're at home, we'll go for a walk in the countryside on a Sunday, too, or might pop to the DIY store! I always cook a whole chicken and serve it with roast potatoes and roast sweet potatoes, which the children love and say are the best! Usually I'll accompany it with broccoli and carrots, and a stuffing that has no nuts - as I have an allergy."
This Christmas, Jayne will perform with Christopher Dean in Cinderella, this year's family pantomime at Manchester's Opera House. They make their panto debut as the Fairy Godparents and will be joined by Wicked star Liam Doyle as Prince Charming and Eloise Davies in the title role.
"It's the classic rags to riches tale but transformed into a breathtaking family extravaganza - with lots of glitter, gorgeous costumes, big song and dance numbers and some wonderful, jaw-dropping skating sequences from me and Chris."
Jayne follows Jamie Oliver's recipe for Perfect Roast Chicken.
Perfect Roast Chicken
- 1.6kg higher-welfare
- 2 medium onions
- 2 carrots
- 2 sticks celery
- 1 bulb garlic
- Olive oil
- Sea salt
- Freshly ground black pepper
- 1 lemon
- 1 small bunch fresh thyme, rosemary, bay
or sage, or a mixture
- Take your chicken out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/gas 9.
- There's no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil.
- Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for
1 hour and 20 minutes.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so before serving.