Get inspired for Mother’s Day this Sunday

Celebrate Mother’s Day with a roast designed for gathering and sharing. Created by our Head Chef, Kieran, this dish showcases the best of the British larder. A flavour-packed Chicken Crown from Fosse Meadows Farm takes centre stage, roasted with truffle butter and finished with bee pollen. Served with silky pomme purée, vibrant spring vegetables, and a rich pan jus, it’s an elevated twist on a classic Sunday roast, perfect for a special celebration.

Method

1. Prepare the Chicken

Brine the chicken crown in a 20% brine solution for 1 hour.
Mix together all truffle butter ingredients until smooth.
Gently loosen the skin from the flesh using your fingers to create pockets.
Push the truffle butter evenly under the skin.
Roast at 180°C until fully cooked and golden (approx. 35–45 minutes depending on size).
Rest before carving.

2. Make the Mashed Potatoes

Wash the potatoes and place them on a bed of rock salt.
Bake at 180°C for 45 minutes.
Cut in half and pass through a potato ricer.
Weigh the mash, you should have about 1 kg.
Place mash into a pan over low heat and allow steam to escape (drying the mash).
Warm milk with 80 ml butter, then mix into mash.
Gradually incorporate the chilled butter cubes, mixing continuously for a silky texture.
Season to taste.

3. Cook the Baby Gem

Wash and halve the baby gem lettuce.
Glaze in a pan with a 50/50 mix of chicken stock and butter.
Transfer to the oven for 4 minutes to finish glazing.
Sprinkle with fresh chives before serving.

4. Prepare the Morels

Wash morels three times to remove grit and dry thoroughly.
Sauté in olive oil over medium heat.
Season lightly with salt.

5. Blanch the Greens

Bring a pot of salted water to the boil.
Blanch asparagus for 3 minutes.
Blanch broccoli for 4 minutes.
Drain and set aside.

6. Cook the Wild Garlic

Wash and dry leaves thoroughly.
Sauté gently in olive oil.
Add a small splash of water to help steam and soften.

Ingredients

Chicken Crown

1 chicken crown

Brine solution (20% concentration)

Truffle Butter Stuffing

250 g butter (softened)

7 g truffle paste (or mushroom salsa)

Zest of ½ lemon

4 g black pepper

2 garlic cloves, grated

Creamy Mashed Potatoes

1.5 kg Desiree potato

Rock salt (for roasting bed)

500 g butter, diced and chilled

80 ml milk

Salt to taste

Baby Gem Lettuce

Baby gem lettuce, halved

Chicken stock

Butter

Fresh chives, chopped

Morel Mushrooms

Fresh morel mushrooms

Olive oil

Salt to taste

Green Vegetables

Broccoli florets

Asparagus spears

Salted boiling water

Wild Garlic

Fresh wild garlic leaves

Olive oil

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