Happy Sunday everyone. Possibly the most indulgent roast dinner I’ve ever had. Chicken, fennel, potatoes, pancetta, stuffing, green beans, carrots, spinach, gravy, bread sauce. Paired beautifully with a dry, tannic Languedoc.

Organic, free range chicken. The stuffing inside it is made with sausage meat, Serrano ham, herbs, breadcrumbs and lemon zest (the extra was made into stuffing balls). Pancetta slices were laid across the bird while it cooked. Heritage carrots are roasted and served with coriander seed & orange compound butter. Green beans are dressed in a shallot, sherry vinegar and Dijon vinaigrette. Fennel gratin is cooked with double cream, nutmeg and Parmesan. Spinach was wilted with garlic and nutmeg. Homemade bread sauce and gravy.

Leftovers put between two slices of homemade white farmhouse loaf for a roast dinner sandwich that will knock you sideways (not pictured, eaten too quickly).