Mr Spoon can't help photobombing one of the dishes in-the-making

Method

Step 1: Prepare the chicken for roasting by stuffing it with rosemary, thyme, garlic and a handful of parsley.

Step 2: Season it well with salt and pepper and cover it with olive oil, before leaving it to marinate for as long as possible, preferably around six hours. Then slow roast it for six hours at 65°C.

Step 3: Place two handfuls of porcini mushrooms, two handfuls of boiled potatoes, 1 tsp of truffle and two tbsps of Lyonnaise onions onto a roasting tray.

Step 4: Add salt and pepper to taste, and then add two generous tbsp of chicken stock.

Step 5: Place your chicken on top of the uncooked ragout, and then put the entire dish into the oven for 30-40 minutes at 180°C. When the chicken has browned remove it from the oven and set aside to cool.

Step 6: Pour the ragout into a large pan, add a handful of parsley, chives, and a liberal splash of olive oil. Mix through a knob of butter and place the ragout onto the stove for two minutes, stirring constantly. step 7: Finally, spoon the ragout mixture out and into an oven dish, before carving your chicken and placing it on top. Season with watercress, salt and pepper. Serve immediately.

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