Method

Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. Stir in the stock ans double cream bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are cooked through, then season and serve.

Roast Potatoes 

1. Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
2. Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
3. Drop the potatoes into a large pan and pour in enough water to barely cover them.
4. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 4 mins.
5. Meanwhile, put 100g chicken fat  into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
6. Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
7. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
8. Spread them in a single layer making sure they have plenty of room.
9. Add the garlic bulb sliced in half and the herbs all over the potatoes.
10. Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
11. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
12. Scatter with Maldon salt and serve straight away.

Chicken and Gravy Method 

1. To make the brining liquid, combine 1 litres  of water, the sea salt and the sugar in a saucepan and stir over a medium heat until the salt and sugar dissolves. Add the vinegar. Add another 1 litre of cold water then pour the brine into an extra-large plastic container and allow to cool. Submerge the chicken breasts down into the brine, seal the container and refrigerate overnight.
2. The next day, remove the chicken from the brine. Discard the brine. Pat the chicken dry with kitchen paper.
3. Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the lemon all over with a skewer and put in the chicken’s cavity, along with the rosemary, thyme and one half of the garlic.
4. Put the chicken in a roasting pan, tuck in the wings and loosely truss (tie) the legs. Rub the softened butter all over the chicken and season. Put the other half of the garlic in the roasting tin.
5. Roast for 45 minutes to 1 hour, or until the juices run clear when the thigh is pierced with a skewer. 
6. If the chicken is browning too much, cover the top with foil. When the chicken is cooked through, remove it from the oven and let it rest for 15 minutes.
7. To make the gravy, simmer the pan juices over a medium heat, scraping loose any caramelised bits from the bottom of the pan. Add the wine and simmer until reduced by half (about 4-5 minutes). Add the chicken stock, herbs and garlic, continue to simmer until reduced by two-thirds (another 10-12 minutes). Gradually add the chilled butter, a cube at a time, whisking to incorporate before adding more.
8. Pass through a fine sieve into a gravy boat to serve.
9. Carve the chicken, serve with the mash and roasted vegetables.