For the lemon and thyme Red Tractor roast chicken:
1 large Red Tractor approved chicken approx 2kg
1 bunch of fresh thyme
40g Red Tractor unsalted butter
1 lemon halved
salt and pepper
700kg Red Tractor Maris Piper potatoes peeled1 bulb of Red Tractor garlic
60ml Red Tractor rapeseed oil
2-3 sprigs fresh thyme

For the Red Tractor leek and cauliflower gratin:
1 large Red Tractor leek washed and shredded
1 large Red Tractor cauliflower
1 clove garlic
50g Red Tractor unsalted butter
50g Red Tractor plain flour
400ml Red Tractor milk
Black pepper
1 tsp English mustard
Small grating of nutmeg
170g Red Tractor cheddar cheese (grated)

For the gravy:
2 tbsp Red Tractor plain flour
60ml sherry
600ml chicken stock

1. Place the Red Tractor chicken on a baking tray, rub with the butter, season with salt and pepper and sprinkle over some of the thyme leaves then place some thyme sprigs and the lemon halves inside of the chicken and roast in a pre-heated oven set at 190c / 170c fan for 45 mins per kilo plus 20 mins. Baste occasionally until the chicken is completely cooked and the juices run clear when a skewer is inserted into the thickest part.

 2. Fry off the shredded leek in some rapeseed oil for 5 mins then add the garlic and continue to cook for another couple of mins. Meanwhile par boil the cauliflower florets for 5-6 mins or until softened. To make the béchamel sauce, melt the butter over a medium heat, then whisk in the flour and cook for 2-3 mins. Gradually pour in the milk and continue whisking until thickened and smooth. Add the mustard and a grating of nutmeg. Stir in half the cheese, then season with salt and pepper.

 3. Butter an ovenproof baking dish and pour in the cauliflower and leeks. Pour over the white sauce and top with the remaining cheese. Bake the gratin in a pre-heated oven set at 190c / 170c fan for 40-50 mins.

 4. Cut the potatoes in to chunks then par boil the potatoes them for 4-5 mins, drain and leave for 5 mins.Give the drained potatoes a quick toss to knock off the edges and place on a pre-heated oiled baking tray,. Turn the potatoes to ensure they have had a coating of rapeseed oil, scatter in the unpeeled garlic cloves and a couple of sprigs of thyme, season and roast for around 1 hour, turning a couple of times until crispy and golden.

 5. Remove the chicken from the oven and allow to rest for 20 mins on a plate covered loosely in foil. Pour off some of the fat from the tray then add the flour, cook over a medium heat for 1-2 mins, add the sherry and then reduce, pour in the stock, bring up to the boil and cook until the gravy thickens, pass through a sieve before serving.

 Enjoy!