<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Classic on Richard's Kitchen</title><link>https://trickyuk.com/tags/classic/</link><description>Recent content in Classic on Richard's Kitchen</description><generator>Hugo</generator><language>en-AU</language><lastBuildDate>Tue, 04 Aug 2026 00:00:00 +0000</lastBuildDate><atom:link href="https://trickyuk.com/tags/classic/index.xml" rel="self" type="application/rss+xml"/><item><title>My Roast Chicken</title><link>https://trickyuk.com/recipes/my-roast-chicken/</link><pubDate>Tue, 04 Aug 2026 00:00:00 +0000</pubDate><guid>https://trickyuk.com/recipes/my-roast-chicken/</guid><description>&lt;h2 id="the-one-i-keep-coming-back-to"&gt;The one I keep coming back to&lt;/h2&gt;
&lt;p&gt;Everyone needs a roast chicken recipe they can do in their sleep. This is mine.&lt;/p&gt;
&lt;p&gt;It&amp;rsquo;s not complicated. No brining, no trussing masterclass, no 47-ingredient spice blend. Just a good bird, a handful of things you already have, and a couple of small moves — like pushing tarragon butter under the skin — that make it feel like more than the sum of its parts.&lt;/p&gt;</description></item></channel></rss>