• Potatoes
• Carrots
• Parsnips
• Swede
• Beetroot
• Onions
• Leeks
• Cauliflower

This dish does not have to be mathematically exact, so do not worry if you have 35 or even 50 cloves of garlic - the important thing is that there should be lots. The smell that emanates from the oven as the chicken and garlic cook is indescribably delicious.

Serves four to five
INGREDIENTS
5-6 whole heads of garlic15g/1/2oz/1 tbsp butter
45ml/3 tbsp olive oil
1.8-2kg/4-41/2lb chicken
150g/5oz/11/4 cups plain flour, plus 5ml/1 tsp
75ml/5 tbsp white port, Pineau de Charentes or other white, fortified wine
2-3 fresh tarragon or rosemary sprigs
30ml/2tbsp creme
fraiche (optional)
few drops of lemon
juice (optional)
salt and ground black pepper

1. Separate 3 of the heads of garlic into cloves and peel them. Remove the first layer of papery skin from the remaining heads of garlic and cut off the tops to expose the cloves, if you like, or leave them whole. Preheat the oven to 180°C/350°F/ Gas 4.
2. Heat the butter and 15ml/1 tbsp of the olive oil in a flameproof casserole dish that is just large enough to take the chicken and garlic. Add the chicken and cook over a medium heat, turning frequently, for 10-15 minutes, until it is browned all over.
3. Sprinkle in 5ml/1 tsp flour and cook for 1 minute. Add the port or wine. Tuck in the whole heads of garlic and the peeled cloves with the herb sprigs. Pour over the remaining oil and season to taste with salt and pepper.
4. Mix the main batch of flour with sufficient water to make a firm dough. Roll it out into a large sausage and press it around the rim of the casserole, then press on the lid, folding the dough up and over it to create a tight seal. Cook in the oven for 1.5 hours.
5. To serve, lift off the lid to break the seal and remove the chicken and whole garlic to a serving platter and keep warm. Remove and discard the herb sprigs, then place the casserole dish on the hob and whisk to combine the garlic cloves with the juices. Add the creme fraiche, if using, and a little lemon juice to taste. Process the sauce in a food processor or blender or press through a sieve if a smoother result is required. Serve the garlic puree with the chicken.