ROAST CHICKEN, PUMPKIN AND CHOKOS WITN BASIL PESTO

Classic Italian food. Well, almost. Chokos don't figure highly on Italian diets, but they could/should. I brined a whole chicken and then cooked it in a Schlemmertopf - one of those great German terracotta pots that seem to ensure that whatever's cooked in them remains moist. Luckily the Schlemmertopf likes a hot oven (200C), because that's a perfect temperature to cook the vegetables - marinated in olive oil, garlic and oregano. In case you're wondering (and you're probably not), the wine was a 2002 Shaw & Smith shiraz.

ROAST CHICKEN, PUMPKIN AND CHOKOS WITN BASIL PESTO