Jeremy Lee served up a tasty marinated roast chicken with Dijon mustard and asparagus salad on Saturday Kitchen.

The ingredients for the marinade are: 4 fresh thyme sprigs, leaves picked, 4 fresh rosemary sprigs, leaves picked, 8 garlic cloves, roughly chopped, 1 small onion, chopped, ½ tsp freshly ground black pepper, 25g fresh flatleaf parsley, leaves picked, 100ml extra virgin olive oil, 1 lemon, juice only and 100g Dijon mustard.

For the chicken: 1 whole chicken, spatchcocked, 1 tbsp extra virgin olive oil and sea salt.

For the asparagus salad: 75g blanched almonds, 3 red or Roscoff onions, cut into 5mm thick slices, 2 tbsp red wine vinegar or Banyuls red dessert wine, plus extra to finish, 50ml extra virgin olive oil, plus extra to finish, 24 asparagus spears, 20g fresh thyme, leaves picked and chopped, 20g fresh sage, leaves picked and chopped, 3 garlic cloves, finely chopped, 1 lemon, zest only, large pinch dried red chilli flakes, mixed salad leaves, 10g each large-leaf rocket, baby-leaf spinach, watercress, wild cress, land cress, escarole and grumola, picked and washed, 20g fresh mint, leaves picked and torn, to garnish, 20g fresh flatleaf parsley, leaves picked and chopped, to garnish, salt and freshly ground black pepper.

See recipes by Jeremy in his book titled: Cooking: Simply and Well, for One or Many available from Amazon now.