Roast chicken with miso mushrooms and garlic mayo recipe
 A simple roast chicken dinner is given an interesting twist with the addition of miso braised mushrooms and garlic mayonnaise. 30g/1oz butter1 rosemary sprig, chopped1 small free-range chicken or poussin 3 banana shallots, finely chopped1 bay leaf1 garlic bulbsalt and freshly ground black peppersmall bunch watercress, to serve 30g/1oz butter 1 rosemary sprig, chopped 1 small free-range chicken or poussin 3 banana shallots, finely chopped 1 bay leaf 1 garlic bulb salt and freshly ground black pepper small bunch watercress, to serve 3 heritage carrots, peeled and left whole3 salsify sticks, peeled and chopped into large pieces2 tbsp olive oil 1 rosemary sprigsalt and freshly ground black pepper 3 heritage carrots, peeled and left whole 3 salsify sticks, peeled and chopped into large pieces 2 tbsp olive oil 1 rosemary sprig salt and freshly ground black pepper 2 tbsp olive oil2–3 large field mushrooms 2 tbsp soy sauce1 tsp white miso 2 tbsp olive oil 2–3 large field mushrooms 2 tbsp soy sauce 1 tsp white miso 3 tbsp mayonnaisechicken fat (from the roast above), as much as preferred3 garlic cloves (from the roast above), crushed 3 tbsp mayonnaise chicken fat (from the roast above), as much as preferred 3 garlic cloves (from the roast above), crushed Method To make the roast chicken, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter and rosemary all over the chicken and season with salt and pepper. Place in a roasting tin with the shallots, bay leaf and garlic. Roast for 45 minutes, or until completely cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes and then pour off the juices to use in the mayonnaise. Meanwhile, to make the carrots and salsify, toss the carrots and salsify in the oil and place in a roasting tin with the rosemary. Season with salt and pepper. Roast for around 30 minutes, or until tender. To make the miso mushrooms, heat the oil in a frying pan and fry the mushrooms until starting to colour. Whisk the soy, miso and 4 tablespoons of water together. Add to the pan and simmer for 10 minutes, until the mushrooms are soft. For the garlic mayonnaise, mix everything together in a small bowl. Serve the chicken whole, with the watercress stuffed in the cavity, and the carrots, salsify, mushrooms and mayonnaise alongside. To make the roast chicken, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter and rosemary all over the chicken and season with salt and pepper. Place in a roasting tin with the shallots, bay leaf and garlic. Roast for 45 minutes, or until completely cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes and then pour off the juices to use in the mayonnaise. To make the roast chicken, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter and rosemary all over the chicken and season with salt and pepper. Place in a roasting tin with the shallots, bay leaf and garlic. Roast for 45 minutes, or until completely cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes and then pour off the juices to use in the mayonnaise. Meanwhile, to make the carrots and salsify, toss the carrots and salsify in the oil and place in a roasting tin with the rosemary. Season with salt and pepper. Roast for around 30 minutes, or until tender. Meanwhile, to make the carrots and salsify, toss the carrots and salsify in the oil and place in a roasting tin with the rosemary. Season with salt and pepper. Roast for around 30 minutes, or until tender. To make the miso mushrooms, heat the oil in a frying pan and fry the mushrooms until starting to colour. Whisk the soy, miso and 4 tablespoons of water together. Add to the pan and simmer for 10 minutes, until the mushrooms are soft. To make the miso mushrooms, heat the oil in a frying pan and fry the mushrooms until starting to colour. Whisk the soy, miso and 4 tablespoons of water together. Add to the pan and simmer for 10 minutes, until the mushrooms are soft. For the garlic mayonnaise, mix everything together in a small bowl. For the garlic mayonnaise, mix everything together in a small bowl. Serve the chicken whole, with the watercress stuffed in the cavity, and the carrots, salsify, mushrooms and mayonnaise alongside. Serve the chicken whole, with the watercress stuffed in the cavity, and the carrots, salsify, mushrooms and mayonnaise alongside.