Terracotta Chicken Brick

Here's a really special way to wow your guests at dinner – the modern equivalent to the ancient method of cooking in a clay pot over a fire. When we tested it, the result was a revelation – the roasted chicken was so moist and juicy, it practically fell off the bone.It's so simple to use; just soak the brick in water before cooking, season your meat, place in a cold oven, then switch on. As the meat roasts slowly in its own juices, using the same cooking principles as a tagine, the natural vitamins and nutrients are preserved, producing a deliciously-browned tender joint with no need to add fat or oils.It's not just for chicken either; it also produces succulent chops, as well as flavoursome vegetables and casseroles. Amazingly, it's a breeze to clean, and of course there’s no fat-splattered oven to clean afterwards.