Cooking Instructions

1. Preheat the oven to 200°C/Gas 6. Season the inside of the chicken. Place the tarragon and butter in a bowl and beat until combined. Season with salt and pepper. Loosen the skin over both chicken breasts by gently pushing your fingers underneath it. Now push the tarragon butter under the loosened skin so that it covers the whole crown.
2. To make the stuffing, put the chickpeas into a bowl, season and add the chillies, lemon zest, thyme leaves and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance. 
3. Place the garlic heads, cut side down, in a roasting tin. Put the chicken on top and drizzle with olive oil. Season the outside of the chicken with salt and pepper and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 180°C/Gas 4 and continue roasting for 1¼-1½ hours, until cooked through and golden all over. 
4. Extract the lemon from the cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10-15 minutes.
5. Meanwhile, separate all the lettuce leaves and tear any really large ones into pieces. Place in a salad bowl along with the spinach and avocado.
6. Put all the dressing ingredients except the oil into a bowl and whisk well. Add a pinch of salt and pepper, then add the oil and mix until emulsified. Set aside.
7. Spoon the garlic out of the pan and squeeze the pulp into a sieve placed over the bowl of stuffing. Slice the roasted lemon in half and squeeze the juice over the garlic. Push the garlic and juice through the sieve with the back of a spoon. Mash the entire contents of the bowl with a potato masher, then add 1 tablespoon of the dressing. Mix well, then transfer to a serving bowl and drizzle with a little extra olive oil.
8. Add 2 tablespoons of the dressing to the salad, then toss, taste and adjust the seasoning as necessary, adding a little more dressing if needed. (Any leftover dressing can be stored in a screwtop jar in the fridge.) Serve immediately alongside the roast chicken and stuffing.

Cooking Instructions

1. First make the salad. Peel, core and cut the apple into julienne strips. Mix with the lamb’s lettuce and season with salt and pepper. Add some of the lemon zest (keeping a little back to garnish) and squeeze over the juice. Drizzle the salad with olive oil and mix well.
2. Heat a large non-stick frying pan over a high heat until smoking hot, then add 1 tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and season one side with salt and pepper.
3. Think of the frying pan as a clock face and add the scallops, one by one, seasoned side down, in a clockwise order, then fry for 1–2 minutes until golden brown. Season the unseasoned side of the scallops, then flip them over in the same order you placed them in the pan and repeat the process. Squeeze the lemon juice over the scallops and give the pan a good shake.
4. When the scallops are cooked, tip the contents of the pan onto a plate lined with kitchen paper. This will instantly stop the cooking process, while the kitchen paper will absorb any excess oil.
5. Divide the salad between 2 serving plates and arrange the scallops around each pile. Garnish with the remaining lemon zest and serve immediately.

COOKING INSTRUCTIONS

1. Preheat the grill.
2. Place a large saucepan over a medium heat and add the oil and butter. When the butter has melted, add the onion and garlic and cook for 5 minutes. Add the sage leaves and cook for a further minute.
3. Meanwhile, prepare the cauliflower by removing the leaves and separating the florets. Roughly chop them into small pieces of the same size.
4. Add the chopped cauliflower and the stock to the pan. Season with salt and pepper, bring to the boil and simmer for 5 minutes. Add the milk and cream, and simmer for a further 8 minutes.
5. Meanwhile, make the brown butter. Put the butter into a small saucepan and place it over a high heat. When it begins to brown, remove the pan from the heat and add the truffle oil and sage leaves. Stir well and leave to cool.
6. Now make the toasts. Lay the baguette slices on a baking tray and grill for 2–3 minutes, or until lightly golden on one side. Turn each slice over, then sprinkle liberally with the grated cheese. Replace under the grill for a further 4 minutes, or until the cheese is melted and golden.
7. When the cauliflower is cooked, blend the mixture with a stick blender until smooth. Check the seasoning and adjust as necessary. Ladle the soup into bowls and spoon over the brown butter and sage leaves. Serve with the cheesy toasts on the side.

Tips: If you warm the stock in a saucepan over a medium heat while you prep the onions, garlic and cauliflower, it will come to the boil quicker when you add it to the soup pan, therefore speeding up the whole process.

Making brown butter, or buerre noisette, is one of those techniques that chefs love but home cooks seem to steer clear of because it sounds tricky. It’s really not complicated, and the more often you do it, the more confident you become at judging the right time to take the pan off the heat.

For vegetarians, use vegetable stock and vegetarian cheese.