Half Roast Chicken, Corn Puree, Sweet Sherry Mushrooms and Kale Crisps:
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1. Bone out your chicken (1kg bird).
2. Make a 7% brine solution and chill it fridge cold (http://www.insearchofheston.com/2013/04/how-to-make-hestons-perfect-in-search-of-perfection-roast-chicken-sunday-dinner-recipe/). Heston’s brined chicken is delicious.
3. Drop your chicken into chilled brine and place a plate on top to keep it submerged for three hours.
4. Pat dry and roast in medium hot oven (180 degrees).
5. Corn puree is 10 cobs of corn kernels cut off, 100ml chicken stock and 100ml cream cooked until soft, put through mouli, then push through drum sieve, then returned to a pot and cooked down to a custard consistency and season.
6. Sweet sherry mushrooms: Button mushrooms roasted with butter, sweet sherry (sweet dry style; Oloroso is best or Pedro ximenez used sparingly) and season.
7. Kale crisps: Sandwich between two baking trays and dry roast until crisp.
