Julius Roberts served up a tasty tarragon roast chicken with fennel, Dijon mustard and potatoes on Sunday Brunch.

The ingredients are: 1 organic chicken, 3 tbsp olive oil, 1 whole head of garlic, 250ml quality double cream, A 20g bunch of fresh tarragon, stalks removed, roughly chopped, 1 large heaped tbsp Dijon mustard, A glass of dry white wine, For the boiled potatoes, 800g new potatoes, 1 whole head of garlic, 3 bulbs fennel, 1 unwaxed lemon, A handful of fresh parsley, finely chopped, Pinch maldon salt and Olive oil.

For the salad: 1 head oak leaf lettuce, torn into bite-sized pieces, 1 head radicchio, torn into bite-sized pieces, 1 head treviso lettuce, torn into bite-sized pieces, 1 head chicory, torn into bite-sized pieces, 2 unwaxed lemons, Pinch maldon salt and 1 tbsp olive oil.

See recipes by Julius in his book titled: The Farm Table: A Cookbook available from Amazon now.