Ingredients

• 1 whole bulb garlic
• 1 tbsp olive oil
• 1 whole chicken
• 600ml/20fl oz double cream
• salt and freshly ground black pepper
• 400ml/14fl oz chicken gravy
• to serve
• 1.2kg/2lb 12oz King Edward potatoes
• thinly sliced
• 25g/1oz butter
• 300ml/10fl oz double cream
• 300ml/10fl oz full-fat milk
• 1 bunch asparagus
• trimmed into 3 lengths
• 200g/7oz fresh peas
• podded
• 500g/1lb 2oz fresh broad beans
• podded
• 50g/1¾oz unsalted butter
• 1 shallot
• finely chopped
• 1 garlic clove
• finely chopped

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Put the garlic on a piece of kitchen foil and drizzle with the oil. Seal the foil into a parcel and roast for 30-40 minutes.
• Meanwhile
• put the chicken in a deep roasting tin and season with salt and pepper. Roast for 40-60 minutes.
• While the chicken roasts
• put the cream in a food processor with a whisk/paddle attachment and blend until it turns to butter
• leaving the whey at the bottom. Spoon the solid part into a bowl
• add a teaspoon of salt and mix. Squeeze the garlic cloves into the cream and mix again.
• Smear the chicken with the garlicky cream and return it to the oven for 30-40 minutes
• depending on the size of the bird. Check it is cooked through using a meat thermometer
• or check that the juices run clear when the deepest part of the meat is pierced with a skewer.
• Meanwhile
• for the dauphinoise potatoes
• preheat an oven to 170C/150C Fan/Gas 3½. Wash the potatoes in cold water to remove any excess starch. Drain well and pat dry.
• Grease an ovenproof dish with 1 teaspoon of the butter and layer the potatoes in the dish
• overlapping a little
• until it is just full. Season with salt and pepper between each layer.
• Put the cream and milk in a bowl
• season with salt and pepper and whisk to combine. Pour this over the potatoes. Dot with the remaining butter
• then cover tightly with kitchen foil and bake for 1 hour. Remove the foil and bake a further 30 minutes
• or until golden-brown and tender.
• Meanwhile
• blanch the asparagus
• peas and broad beans in a large saucepan of lightly salted boiling water. Drain and plunge into iced water to keep the colour. Melt the butter in a medium pan. Add the shallot and garlic and fry for 1-2 minutes. Add the blanched vegetables and cook for 2-3 minutes.
• To serve
• carve the roast chicken and place on a serving plate. Heat the gravy until hot through. Scoop a spoonful of the potatoes on to each plate
• add the asparagus
• peas and broad beans
• and serve with the chicken and gravy.