Lavender and garlic roast chicken
Take the chicken out of the fridge and place on a roasting tin to come up to room temperature. Preheat the oven to 180°C/gas mark 4. Zest and juice 1 lemon into a bowl. Crush the garlic cloves and add to the bowl, with the dried lavender buds, pink peppercorns, butter, honey and oil. Season, then stir with a metal spoon. Bruise the buds by squashing them with the back of the spoon into the mixture. Lift the skin up and away from the flesh at the rear of the chicken. Spoon half the lavender mixture under the skin. Lie the In a large saucepan, cover the lavender with 700ml of boiling water and stand, with the lid on, for 30 mins. Remove two thirds of the lavender buds from the liquid with a slotted spoon. Place the saucepan on the heat and add the sugar and pectin. Simmer on a low heat for 10 mins until the sugar dissolves completely. Bring to the boil. Keep on a rolling boil while stirring for 4 mins, until thickened. Transfer to sterilised jars and seal with lids. Keep in a dark place for up to three months. Store in the fridge once opened and use within a week. It can be served with the lavender and garlic roast chicken below. skin back down then rub the bird with the remaining mixture. Chop the remaining lemon into wedges. Add all but two to the roasting tin, with 50ml of water and four of the lavender sprigs. Insert both the remaining lavender sprigs and lemon wedges into the chicken cavity. Tie the legs together with string. Cover with foil and roast for 1 hr. Remove the foil and roast for a further 35 mins. The juices run clear when the flesh is pierced with a knife, and the skin is golden. Rest, covered with foil for 10 mins, then serve with the salad.