Pot roast chicken with leeks, lemon & black aïoli

1. Preheat the oven to 180°C, gas mark 4. Place one lemon half in the cavity of the chicken and rub the skin all over with the pul biber, then season generously. Heat the oil in a large flameproof casserole and brown the chicken on all sides. Remove and add the leeks to the pan. Cook for 3-4 minutes until softened, then return the chicken to the pan, add the rosemary and the wine. Bring to the boil, cover the pan and transfer to the oven.

2. Cook the chicken for 1½ hours until thoroughly cooked, the juices run clear and there is no pink meat. Remove from the oven and leave to rest. Meanwhile, make the black garlic aïoli. Mash the garlic flesh with a large pinch of salt, then stir into the egg yolk. Gradually pour on the olive oil a few drips at a time to start with, whisking constantly and keeping the mixture thick, until you have a black mayonnaise. Season and add the squeezed juice from the remaining lemon to taste.

3. Carve the chicken and serve with the leeks and the pan juices, with a spoonful of the aïoli on the side. Or you can stir the aïoli into the leeks left in the pan and use that as a sauce. I like both methods – and they’re both delicious!