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ROAST CHICKEN SALAD + CHIVE MAYONNAISE

Making your own mayo always tends to impress people, even though it only takes two minutes and a blender. You can liven up shop-bought whole egg mayo with a little lemon juice and sea salt.

1kg boneless chicken thighs, skin on

1 lemon, halved

½ ciabatta, torn into chunks

2 tablespoons olive oil

4 eggs

1 small iceberg lettuce, cut into wedges

handful celery leaves

3 celery sticks, cut into 5cm-long batons

finely chopped chives, to serve

Preheat the oven to 220°C/gas mark 7. Place the chicken on an oven tray lined with baking paper, squeeze lemon juice over the top and season with sea salt and freshly ground black pepper. Roast for 35–45 minutes or until the skin is golden. About 10 minutes before the chicken should be ready, toss the bread in the oil in a bowl, season well and then add the bread to the baking tray.

Meanwhile, bring a small saucepan of water to a simmer over high heat. Add the eggs, reduce the heat and simmer gently for 6 minutes. Drain and plunge into cold water. When cool enough to handle, peel and slice into thick rounds.

Take the tray from the oven. Remove the bread and set the chicken aside to rest in a warm place for 5–10 minutes. Slice the chicken and toss with the bread, lettuce, celery leaves and batons. Divide into serving bowls and dress with the soft-boiled eggs and chive mayonnaise. Sprinkle with chopped chives and freshly ground black pepper. SERVES 4–6

CHIVE MAYONNAISE

2 egg yolks

1 tablespoon lemon juice

250ml light-flavoured oil

2 tablespoons finely chopped chives

Use a blender to blend the egg yolks, a pinch of sea salt and lemon juice until well combined. With the motor running, slowly add the oil, 1 tablespoon at a time, until the mixture is thick and creamy. If you find your mayonnaise splits or curdles, the addition of a little boiling water can bring it together. Stir through the chives just before serving.