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Roast chicken with Gordal olives and roast hasselbacks potatoes
Fruit and vegetables
3
thyme
sprigs
1
rosemary
sprig
1
lemon
, peel only
3
thyme
sprigs
1
rosemary
sprig
5 banana
shallots
, peeled and thinly sliced
5g
thyme
, leaves and stalks
½
garlic
bulb, crushed
250g/9oz button
mushrooms
, finely sliced
500g/1lb 2oz waxy
new potatoes
4
thyme
sprigs
1
rosemary
sprig
10g/⅓oz
chives
, chopped
1
lemon
, zest and juice
10g/⅓oz
chervil
, chopped
10g/⅓oz
chives
, chopped
10g/⅓oz
tarragon
, chopped
½
lemon
, peel only, finely sliced
200g/7oz mixed
salad leaves
Tins, packets and jars
1 litre/1¾ pints good-quality
chicken stock
8 large pitted Gordal
olives
15g/½oz
wholegrain mustard
Cooking ingredients
50g/1¾oz
salt
1
bay leaf
2 garlic
cloves
, crushed
1
bay leaf
2 garlic
cloves
, crushed
5
white peppercorns
50ml/2fl oz
olive oil
5
peppercorns
1
star anise
100ml/3½fl oz
sherry vinegar
pinch
salt
50g/1¾oz
olive oil
2 garlic
cloves
, crushed
1 tsp
sea salt
pinch
salt
6 jarred confit garlic
cloves
20ml/¾fl oz
olive oil
25ml/1fl oz
white wine vinegar
150ml/5fl oz
olive oil
pinch
salt
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
100g/3½oz
cream cheese
100g/3½oz
crème fraîche
Meat, fish and poultry
1.2kg/2lb 12oz whole
chicken
500g/1lb 2oz
chicken wings
, chopped into small pieces
1 litre/1¾ pints reserved
chicken
poaching liquid
400ml/14fl oz
chicken
gravy
Other
25g/1oz dried ceps
400ml/14fl oz
white wine
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