From his wonderful new book, ‘The Farm Table’, Julius Roberts - the Dorset-based cook, farmer & gardener (who's instagram page is wildly popular), has kindly shared two heartening & delicious autumn recipes for the perfect weekend lunch or cosy supper at home… 

 

serves 5

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1 organic chicken

 

3 tbsp olive oil

 

1 whole head of garlic

 

250ml quality double cream

a 20g bunch of fresh tarragon, stalks removed, roughly chopped

1 large heaped tbsp Dijon mustard

a glass of dry white wine

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Preheat your oven to 220°C fan and start by spatchcocking the chicken. To do this, turn it over and cut along one side of the spine from the tail to the neck. Then turn it over, open out the two sides and press down hard to flatten it. Your butcher will gladly do this for you. Lay the chicken in a large, high-sided roasting tray, season generously with salt on both sides and leave for an hour at room temperature so it loses the chill of the fridge.

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When ready, generously drizzle the skin with olive oil and work it into all the nooks and crannies. Smash the head of garlic and hide the cloves underneath the chicken, then roast in the oven for 20–30 minutes, until the skin beginsto turn golden brown.

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Meanwhile, mix the cream, tarragon and mustard in a bowl and season well with salt and pepper. After 20–30 minutes, turn the oven down to 140°C fan, take out the chicken and pour a generous glass of white wine into the tray. Then pour the tarragon cream all over the chicken and place back in the oven for 30–40 minutes until it’s ready.