This dish makes the most of some of this season’s tastiest ingredients for a satisfying but lighter meal than winter’s heavy casseroles.

To serve 4-6 people:

• 200g cream cheese
• 1 whole bulb of garlic, cut in half
• 1 garlic clove, crushed
• 2 large lemons (unwaxed)
• A handful of fresh tarragon
• 1 medium sized free range chicken
• 2 tablespoons olive oil
• 600g new potatoes, thickly sliced
• 150ml dry white wine
• 200ml chicken stock

Preheat the oven to 2000C.

Add the cream cheese, crushed garlic, grated zest of one of the lemons and half of the tarragon, well chopped, to a bowl.

Season and mix well.

Gently pull the skin of the chicken away from the meat from the neck end, then stuff between the skin and flesh with the cream cheese mixture until it covers the meat in an even layer.

Use a couple of cocktail sticks to secure the skin to the meat at the neck.

Rub half of the olive oil over the skin of the chicken, season well and put the lemon that was zested earlier into the bird’s cavity in halves.

Place the potatoes and the other lemon, cut into wedges, into a roasting dish, season and drizzle with the rest of the olive oil.

Place the chicken on top of the potatoes and pour over the wine and stock.

Roast for an hour.

Add the garlic bulb and the rest of the tarragon to the tin and roast for another 25 minutes or until a skewer poked into the thigh releases clear juices.

Allow to rest for ten minutes before serving.