Coq au Vin by Victoria Blashford-Snell and Brigitte Hafner This recipe can be made and frozen for up to three months to be reheated when you’re feeling blue. 4.

For the coq au vin, preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes.