INGREDIENTS

Serves 6

1 large chicken
4 eggs
200g streaky bacon
4 small gem lettuces
150g asparagus (optional)
150g marinated anchovies (optional)
150g croutons (optional)
butter
1 lemon
bunch of thyme

for the dressing
6 tbsp mayonnaise
juice of 2 lemons
2 tsp capers (optional)
2 tbsp grated parmesan
freshly ground black pepper

adjust optional ingredients according to your taste or what you have in the fridge!

Preheat oven to 200°C

Rub the chicken with butter, halve a lemon, squeeze juice of one half over the chicken and stuff both halves into the cavity together with the thyme. Season and roast in oven for approximately an hour until juices run clear.

Put the bacon flat on a baking tray. Put another tray on top and put in the oven for 25 minutes, turning them half way through until crispy. Leave to cool.

Wash lettuce and cut into 2cm rounds. Lower eggs into pan of boiling water and cook for 7 minutes for large eggs, a little less for smaller ones. Cool rapidly under running tap when cooked to prevent them from over cooking. Arrange in a large bowl. Peel and halve the eggs. Break the bacon into pieces, cut the asparagus into 3cm batons if using, arrange anchovies if using. Carve the chicken when cooled and arrange over the salad.

Combine all the ingredients for the dressing and mix. Either serve separately (dressed salad does not keep but then you many not have any left over!) or drizzle over the salad.

Approximate cost £14 (including all the extras) £2.33 per head!