Easter Feast with LEON Mayo

INGREDIENTS:

• 1 onion, quartered
• 2 fennel bulbs, cut into 6 wedges
• 3 carrots, roughly chopped
• 1 free range chicken, about 1.5kg/3lb 5oz
• 1 lemon, halved
• Olive oil for drizzling
• 2 tablespoons LEON Mayo

METHOD:

1. Heat oven to 190C/fan 170C/gas 5.
2. In a large roasting tray place your chicken in the middle and scatter the prepared veg around it.
3. Season the cavity of the chicken liberally with salt and pepper, then stuff with the lemon
4. Drizzle everything in olive oil then season with salt and pepper
5. Place in the oven and leave, undisturbed, for 50 mins.
6. Remove from the oven and using a pastry brush or the back of a spoon spread the Mayo all over the skin of the chicken and return to the oven for 30 minutes.
7. This should give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.

INGREDIENTS:

• 1 tablespoon olive oil
• 4 tbsp LEON Mayo
• 1½ kg Maris Piper potatoes , cut into quarters, peelings reserved
• 5 sprigs of rosemary
• 6 garlic cloves , lightly bashed
• 1 tbsp Flaky sea salt
• Cracked black pepper

METHOD:

1. Heat the oven to 220C/200C fan/gas 8.
2. Once the potatoes are ready for the oven. Add the oil to a large flameproof baking tray and put in the oven for the oil to heat up for a few mins.
3. Bring a large pan of salted water to the boil, tip in the potatoes and simmer for 10 mins. Drain the potatoes. Leave to steam-dry for 10 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
4. Put the mayo onto the pan and toss to evenly coat the potatoes.
5. Reduce the oven to 200C/180C fan/gas 6. Gently place the potatoes onto the hot oven tray and nestle in the garlic.Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp. Add the rosemary in for the last 15 minutes cooking.

INGREDIENTS:

• 50g butter
• 50ml white wine
• 30 ml water
• 200g purple sprouting broccoli
• 175g baby leeks, sliced into ½ inch pieces
• 200g asparagus
• 1 bunch spring onions, sliced into inch pieces
• 200g peas
• ½ teaspoon Sea salt

METHOD:

1. On a high heat place a large deep saute pan, bring the water and white wine up to a boil.
2. Add the broccoli, after 2 minutes add in the leeks, after another minute add the asparagus.
3. After 1 more minute add the spring onions and peas followed by the butter. The liquid should have mostly evaporated and you should be left with a glossy sauce after a minute to cook the spring onions and peas and melt the butter.
4. Season with salt and pepper

INGREDIENTS:

• 180ml LEON Mayo
• 4 teaspoons fresh finely chopped tarragon
• 1 tablespoon lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1 clove garlic, pureed
• Pinch of sea salt
• freshly ground black pepper, to taste

METHOD:

Simply mix everything together.