Olia Hercules served up a tasty Pot-Roast Chicken with Herby Crème Fraiche on Sunday Brunch.

The ingredients are: 150ml creme fraiche, 25g dill and/or parsley, 4g garlic cloves, 1 tbsp rapeseed oil, 1 large chicken, 1.4kg sea salt and black pepper.

See recipes by Olia in her book titled: Summer Kitchens: The perfect summer cookbook available from Amazon now.