3 salsify sticks, peeled and chopped into large pieces
2 tbsp olive oil
1 rosemary sprig
salt and freshly ground black pepper
For the miso mushrooms
2 tbsp olive oil
2–3 large field mushrooms
2 tbsp soy sauce
1 tsp white miso
For the garlic mayonnaise
3 tbsp mayonnaise
chicken fat (from the roast above), as much as preferred
3 garlic cloves (from the roast above), crushed
To make the roast chicken, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter and rosemary all over the chicken and season with salt and pepper. Place in a roasting tin with the shallots, bay leaf and garlic. Roast for 45 minutes, or until completely cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes and then pour off the juices to use in the mayonnaise.
Meanwhile, to make the carrots and salsify, toss the carrots and salsify in the oil and place in a roasting tin with the rosemary. Season with salt and pepper. Roast for around 30 minutes, or until tender.
To make the miso mushrooms, heat the oil in a frying pan and fry the mushrooms until starting to colour. Whisk the soy, miso and 4 tablespoons of water together. Add to the pan and simmer for 10 minutes, until the mushrooms are soft.
For the garlic mayonnaise, mix everything together in a small bowl.
Serve the chicken whole, with the watercress stuffed in the cavity, and the carrots, salsify, mushrooms and mayonnaise alongside.
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