Ingredients

• 1 garlic bulb
• cloves peeled
• 2 tbsp olive oil
• 1 carrot
• roughly chopped
• 1 stick celery
• roughly chopped
• 1 onion
• roughly chopped
• 1 sprig rosemary
• 1 sprig thyme
• 1.25kg/2lb 12oz whole chicken
• 500ml/18fl oz chicken stock
• 1 cauliflower
• leaves removed and cut into florets
• 500ml/18fl oz milk
• 1 bunch baby beetroots
• 1 bunch baby heritage carrots
• trimmed
• 50g/1¾oz unsalted butter
• 1 head of kale

Directions

• Preheat the oven to 180C/Gas 4.
• Bring a small saucepan of water to the boil and add the garlic. Blanch and refresh in ice cold water. Repeat
• changing the water.
• Heat the oil in a large
• lidded casserole dish. Add the vegetables
• garlic and herbs and cook for 2-3 minutes. Put the chicken on top and pour in the stock. Put on the lid and roast for 1½ hours
• or until cooked through. Remove the lid for the last half hour of cooking.
• Meanwhile
• for the purée place the cauliflower and milk in a large saucepan and cook for 8-10 minutes. Drain
• reserving the milk. Place the cauliflower in a blender and add one ladle full of milk at a time until the purée reaches a smooth consistency.
• Bring a large pan of water to the boil and cook the beetroots for 10-12 minutes
• or until tender. Drain the beetroots and leave to cool
• then peel.
• Bring a large pan of salted water to the boil
• add the carrots and cook for 2-3 minutes
• then drain.
• Heat a large frying pan and add the butter
• when foaming add the beetroots
• carrots and kale. Cook for 2-3 minutes.
• Leave the chicken to rest covered in foil. Strain the liquid left in the casserole into a saucepan and reduce over a medium heat until you have the consistency of gravy.
• Carve the chicken and place on plates with the vegetables. Pour over the gravy and serve.