Roast chicken with pickled rhubarb & dill-dressed leaves

First prepare the rhubarb. Put the vinegar and sugar in a pan and bring to the boil, stirring to help the sugar dissolve. Turn the heat down, add the juniper and ginger and simmer for 6 minutes. Add the rhubarb and poach gently for about 3 minutes (thinner stalks will only take 2 minutes). It should be barely cooked and will continue to cook in the residual heat after you’ve removed it from the liquid.

Lift the rhubarb onto a tray with a slotted spoon (keeping pieces separate will help them to cool). Leave the fruit and vinegar syrup to cool to room temperature. The liquid will thicken a little. Pour the sweet vinegar over the rhubarb.

Preheat the oven to 200ºC, gas mark 6. Season the chicken inside and out and put it into a roasting tin. Smear the butter all over the breast and legs. Roast for 1 hour 10 minutes, or until cooked through and there is no pink meat and the juices run clear, then leave to rest, covered, for 15 minutes.

To make the dressing, mix the vinegar, mustard, milk and seasoning, then gradually whisk in soured cream and dill using a fork. Separate the leaves of the baby gems and put them into a bowl. Dress. Serve the chicken with the salad and pickled rhubarb. Baby potatoes are all you need on the side.