Gastrotour of Scotland recipe: Mark Greenaway's baby roast Chicken, roasted hazelnuts, cauliflower and roasted potatoes

Jerba Campervans has embarked on a 'Gastrotour' of Scotland in a bid to get the country's finest chefs and restaurateurs to cook up a storm in the back of one of their converted VW Transporters.

Published 6th Dec 2019
Updated 21 st Sep 2023

North Berwick-based Jerba Campervans is taking to the road to visit chefs near the location of their acclaimed venues, challenging them to create simple, inspiring dishes using just the Jerba’s in-built hob or hot-plate.

The second chef to accept the challenge, Mark Greenaway, chef proprietor of Grazing, stepped up to create this wonderful recipe for Baby roast Chicken, roasted hazelnuts, cauliflower and roasted potatoes.



• ½ Baby roast chicken
• 100g cauliflower
• 6 ratte potatoes
• 50g butter
• 1 litre of chicken stock
• 6 pearl onions
• 20g roasted hazelnuts
• 1 tablespoon of chopped thyme
• A pinch of salt
• A drizzle of olive oil


1) Add the potatoes to a pan of lightly salted boiling water and cook until they just start to soften

2) Blanch the cauliflower for 4-5 minutes in salted boiling water, drain and then set aside for later

3) Lightly season the chicken

4) Put oil in a frying pan on a medium heat and add in the chicken, skin side down

5) Once the chicken starts to colour, turn it onto the other side

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6) After the chicken has been on the heat for a further few minutes, add the potatoes
and sprinkle with some thyme

7) Add the cauliflower to the pan and season with a pinch of salt

8) Turn the veg every few minutes to gain an even colour on all sides

9) Add the chicken stock to the pan and allow it to reduce on a slightly lower temperature

10) Stir in the pearl onions

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11) Mix the butter into the pan to finish the sauce

12) Plate it all up, topping the dish with some pre-roasted hazelnuts

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Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.
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