3 heritage carrots, peeled and left whole
2–3 large field mushrooms
1 garlic bulb
3 garlic cloves (from the roast above), crushed
1 rosemary sprig, chopped
1 rosemary sprig
3 salsify sticks, peeled and chopped into large pieces
3 banana shallots, finely chopped
small bunch watercress, to serve
3 tbsp mayonnaise
1 bay leaf
salt and freshly ground black pepper
1 tsp white miso
2 tbsp olive oil
2 tbsp soy sauce
30g/1oz butter
1 small free-range chicken or poussin
chicken fat (from the roast above), as much as preferred