Ingredients

• ½ garlic bulb
• unpeeled
• from a whole bulb cut horizontally
• ½ lemon
• 1 free-range chicken (about 1.25kg/2lb 12oz)
• ½ large
• round
• slightly stale sourdough loaf
• from a whole loaf cut horizontally
• 2 tbsp olive oil
• salt and freshly ground black pepper
• handful wild garlic leaves
• 1 large free-range egg yolk
• 1 tsp Dijon mustard
• 100ml/3½fl oz extra virgin olive oil
• white wine vinegar
• to taste
• 75g/2½oz unsalted butter
• 100g/3½oz morel mushrooms
• cleaned and halved
• 100g/3½oz frozen peas
• defrosted
• handful wild garlic leaves
• shredded
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 potatoes
• cut into 1cm/½in pieces
• handful fresh wild garlic
• shredded

Directions

• Preheat the oven to 180C/160C Fan/Gas 8. For the chicken
• put the garlic and lemon inside the chicken cavity and season with salt and pepper.
• Put the sourdough into a large roasting tray and drizzle with 1 tablespoon olive oil. Season with salt and pepper and place the chicken on top. Season the chicken and drizzle over the other tablespoon of olive oil.
• Roast the chicken for an hour and a half
• or until the skin is golden-brown and crisp and the chicken is cooked through.To test the chicken is cooked
• insert a small sharp knife into the thickest part of the meat
• between the leg and breast; the juices that run should be clear
• with no sign of pink. If there is any pink
• roast the chicken for another 10–20 minutes
• or until cooked through. When the chicken is cooked
• leave to rest for 20 minutes.
• Meanwhile
• for the wild garlic mayonnaise
• blanch the wild garlic in boiling water for 1 minute
• then drain and blend with 100ml/3½fl oz water. Whisk together the egg yolk and mustard in a bowl
• then slowly whisk in the oil until you have a thick mayonnaise. Stir through the wild garlic purée
• season with the vinegar
• salt and pepper and set aside at room temperature.
• For the morels and peas
• heat the butter in a medium sauté pan. When foaming
• add the morels
• season with salt and pepper and fry until golden-brown. Add the peas and wild garlic with a splash of water
• then turn off the heat and set aside.
• For the fried potatoes
• heat the butter and oil in a frying pan over a medium-high heat. Fry the potatoes for 8–10 minutes
• until cooked through. Place the wild garlic on top and cook until wilted.
• To serve
• carve the chicken into legs and breasts
• remove the leg meat from the bone and cut the breasts into pieces. Squeeze the cooked lemon from inside the chicken cavity over the meat.
• Cut the sourdough into four pieces and divide between plates
• place some chicken on top
• spoon over the morels and peas and drizzle the garlic mayonnaise on top
• serve with the fried potatoes on the side.