a lovely lunch on. My kids always love a roast chicken. I'm thinking lentils, spinach. We're going  

to go wild mushrooms, I'm going to use tarragon  paired up with some whole roasted garlic. Let's get  

this party going. It's beyond simple, right. Let's  just lube up the chicken with some nice olive oil,  

a little swig of vinegar, basic sort of marinade.  Hit it up with salt and pepper, a whole bowl  

of garlic, the tarragon. We're gonna pick these  lovely leaves later, but then the stalk is going  

up the jacksie of the chicken. So rub this chicken all over with the seasoning. I've got the oven, it's  

at 180 degrees celsius. So there you go in the oven  that's it now I'm free for an hour to do some jobs.

The chickens had an hour, just over and that is a  beautiful and very familiar sight, right. I'm going  

to drain all the juices out of this lovely chicken  which is nearly cooked, it's not quite cooked, right. 

I want to add beautiful flavor to that. So I'm  going to get some gorgeous smoked streaky bacon.  

So just lay it over the breast this will go golden  and crisp the fat will render and continue to  

baste the chicken and in here, look at this all the  drippings and our funky little garlic clove here.  

All that goodness should come out just like that. That whole bowl of garlic ends up being  

a flavor hit. We've got 650 grams of beautiful  mixed mushrooms, if you've got shiitakes the  

Asian mushrooms, beautiful. Portobellos and then  we've got these king oysters here how fabulous  

are they? So we'll get those in. We'll hit it up  with some seasoning, we're going to roast them  

under that chicken for the last 20 minutes. So  dress it like a salad, chicken gravy, mushrooms.  

Come on! The mushrooms go at the bottom of the  oven. We're going to take this chicken that's  

nearly cooked and we're going to place it directly  onto the bars and that bacon will start to render,  

it will baste the chicken, protect the breast and  the journey throughout that chicken to get more  

flavor. Then rains down on the mushrooms. They're  going to be the best mushrooms you've ever had.  

Time's up on the chicken, have a little look.  Let's just plate this up now. There we go,  

absolutely beautiful. All I'm gonna do now is put  these incredible mushrooms on a nice platter and  

look how lovely they look. Take that chicken as  a real centerpiece on those mushrooms, like that  

and then take the tarragon and that is what we  serve at the dinner table and then we're going  

to use the same tray. We'll go in there with  some olive oil, a bag or two of lovely spinach.  

I'm all in for roast potatoes, always, but to change  it up you can buy beautiful green lentils in tins.  

You can get them dried. Drain off most of the water.  

Bring them to the boil like this. We're going  to kiss it with vinegar, season it to your  

liking and then at this stage, creme fresh,  so delicious. What I like to do is just let  

the creme fresh just melt and don't stir it,  we're just going to take it over to a platter  

and let it naturally ripple on there, how gorgeous is that come on. Okay time to serve up. So that goes  

on first. So with the chicken, let's just take  a nice little slice of the breast, look at that

and then look we've got this natural gravy that's  come out of the mushrooms, that's just so good.  

Knife, fork. I am very excited.

Come on mr mushroom...

I don't know what to say, it is utterly delicious.  I am so happy right now, speechless. What a joy.