Roast chicken, garlic mayo and charred greens recipe
 This spiced, slow roasted chicken is cooked on the barbecue and served with a smoky homemade mayo and vegetables. A great summer alternative to your classic Sunday roast. For this recipe you will need a barbecue fitted with a rotisserie grill or a barbecue basket large enough for a whole chicken. 2 large garlic bulbs2 large egg yolks1 lemon, juice only1 tbsp Dijon mustard300ml/½ pint vegetable oilsmall handful garden herbs 2 large garlic bulbs 2 large egg yolks 1 lemon, juice only 1 tbsp Dijon mustard 300ml/½ pint vegetable oil small handful garden herbs 1 tsp ground cumin1 tsp dried chilli flakes1 tsp dried oregano1 tsp smoked paprika½ tsp garlic powder2 tsp sea salt1 tbsp soft brown sugar1 lime, zest only1 free-range chicken (about 1.5kg/3lb 5oz)1 lemon, slicedbunch garden herbsolive oil 1 tsp ground cumin 1 tsp dried chilli flakes 1 tsp dried oregano 1 tsp smoked paprika ½ tsp garlic powder 2 tsp sea salt 1 tbsp soft brown sugar 1 lime, zest only 1 free-range chicken (about 1.5kg/3lb 5oz) 1 lemon, sliced bunch garden herbs olive oil 800g/1lb 12oz mixed seasonal greens (such as cavolo nero and purple sprouting broccoli)2 tbsp olive oil1 tbsp sea salt1 lemon, juice onlyroasted garlichandful garden herbssalt and freshly ground pepper 800g/1lb 12oz mixed seasonal greens (such as cavolo nero and purple sprouting broccoli) 2 tbsp olive oil 1 tbsp sea salt 1 lemon, juice only roasted garlic handful garden herbs salt and freshly ground pepper Method To make the smoked garlic mayo, place the garlic bulbs onto a lit barbecue on an indirect heat and leave to smoke and soften. This will take around 2 hours when you are cooking on the barbecue. Alternatively, preheat the oven to 180C/160C Fan/Gas 4 and wrap the garlic in kitchen foil. Roast for 30 minutes or until soft when squeezed. Once soft and sticky, squeeze the garlic from its papery skins and set aside.Put the yolks, lemon juice, mustard and a pinch of salt in a blender. With the blender on the slowest setting, slowly add the oil in a thin stream. If it begins to thicken too much, add a little more lemon juice. Repeat this process until all the oil is blended in and the mixture has emulsified. Finely chop the roasted garlic and herbs and add to the mayonnaise. Season to taste.For the spiced chicken, first make a rub. Grind together the dried spices, garlic powder and salt to a fine powder in a pestle and mortar. Stir in the sugar and lime zest and set aside. Place the chicken on a tray or plate. Stuff the cavity with the lemon slices and herbs. Drizzle the skin with olive oil and rub the spice mix all over the chicken until fully coated. Put the chicken in a barbecue-safe basket or on skewers. Hang about 30cm/12in above the coals and cook gently for 2 hours. 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.When the chicken is cooked through, let it rest for 10 minutes before carving.To make the charred greens, prepare and wash your chosen greens. Drizzle with olive oil and place directly onto the hot griddle for a few minutes until charred. Place the greens into a large lidded pan, add the salt, lemon juice, garlic and herbs along with a splash of water. Cover and place on the barbecue to cook through until tender. Once the greens are cooked, place on a large serving dish with the portions of chicken on top. Serve with the smoked garlic mayonnaise. To make the smoked garlic mayo, place the garlic bulbs onto a lit barbecue on an indirect heat and leave to smoke and soften. This will take around 2 hours when you are cooking on the barbecue. Alternatively, preheat the oven to 180C/160C Fan/Gas 4 and wrap the garlic in kitchen foil. Roast for 30 minutes or until soft when squeezed. Once soft and sticky, squeeze the garlic from its papery skins and set aside. To make the smoked garlic mayo, place the garlic bulbs onto a lit barbecue on an indirect heat and leave to smoke and soften. This will take around 2 hours when you are cooking on the barbecue. Alternatively, preheat the oven to 180C/160C Fan/Gas 4 and wrap the garlic in kitchen foil. Roast for 30 minutes or until soft when squeezed. Once soft and sticky, squeeze the garlic from its papery skins and set aside. Put the yolks, lemon juice, mustard and a pinch of salt in a blender. With the blender on the slowest setting, slowly add the oil in a thin stream. If it begins to thicken too much, add a little more lemon juice. Repeat this process until all the oil is blended in and the mixture has emulsified. Finely chop the roasted garlic and herbs and add to the mayonnaise. Season to taste. Put the yolks, lemon juice, mustard and a pinch of salt in a blender. With the blender on the slowest setting, slowly add the oil in a thin stream. If it begins to thicken too much, add a little more lemon juice. Repeat this process until all the oil is blended in and the mixture has emulsified. Finely chop the roasted garlic and herbs and add to the mayonnaise. Season to taste. For the spiced chicken, first make a rub. Grind together the dried spices, garlic powder and salt to a fine powder in a pestle and mortar. Stir in the sugar and lime zest and set aside. For the spiced chicken, first make a rub. Grind together the dried spices, garlic powder and salt to a fine powder in a pestle and mortar. Stir in the sugar and lime zest and set aside. Place the chicken on a tray or plate. Stuff the cavity with the lemon slices and herbs. Drizzle the skin with olive oil and rub the spice mix all over the chicken until fully coated. Place the chicken on a tray or plate. Stuff the cavity with the lemon slices and herbs. Drizzle the skin with olive oil and rub the spice mix all over the chicken until fully coated. Put the chicken in a barbecue-safe basket or on skewers. Hang about 30cm/12in above the coals and cook gently for 2 hours. 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. Put the chicken in a barbecue-safe basket or on skewers. Hang about 30cm/12in above the coals and cook gently for 2 hours. 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. When the chicken is cooked through, let it rest for 10 minutes before carving. When the chicken is cooked through, let it rest for 10 minutes before carving. To make the charred greens, prepare and wash your chosen greens. Drizzle with olive oil and place directly onto the hot griddle for a few minutes until charred. Place the greens into a large lidded pan, add the salt, lemon juice, garlic and herbs along with a splash of water. Cover and place on the barbecue to cook through until tender. To make the charred greens, prepare and wash your chosen greens. Drizzle with olive oil and place directly onto the hot griddle for a few minutes until charred. Place the greens into a large lidded pan, add the salt, lemon juice, garlic and herbs along with a splash of water. Cover and place on the barbecue to cook through until tender. Once the greens are cooked, place on a large serving dish with the portions of chicken on top. Serve with the smoked garlic mayonnaise. Once the greens are cooked, place on a large serving dish with the portions of chicken on top. Serve with the smoked garlic mayonnaise.