James Martin cooks pot-roasted chicken with forty cloves of garlic on Saturday Kitchen.

The ingredients are: 40 garlic bulb, cloves peeled, 2 tbsp olive oil, 1 carrot, roughly chopped, 1 stick celery, roughly chopped, 1 onion, roughly chopped, 1 sprig rosemary,1 sprig thyme, 1.25kg whole chicken and 500ml chicken stock.

For the cauliflower purée: 1 cauliflower, leaves removed and cut into florets, 500ml milk.

For the vegetables: 1 bunch baby beetroots, 1 bunch baby heritage carrots, trimmed and 50g unsalted butter, 1 head of kale.