Warm chicken salad with apple, celery & cheesy croutons

Preheat the oven to 200°C, gas mark 6. In a roasting tin, combine the chicken, thyme, 1 tbsp oil and 4 tbsp water. Roast, skin-side up, for 30 minutes, until the skin is crisp, the meat is thoroughly cooked, there is no pink meat and the juices run clear.

Towards the end of the chicken cooking time, place the bread on a nonstick baking tray, toss with 1 tbsp oil and bake in the oven for 10 minutes, until turning golden. Push the croutons together and sprinkle over the cheese. Return the croutons to the oven for 5 minutes, then toss with the molten cheese and return to the oven for 1-2 minutes, until the cheese is golden.

For the dressing, combine the ingredients in a cup or jug with a generous squeeze of lemon juice and 1-2 tbsp water to make it the consistency of double cream. Season. Using 2 forks, remove the chicken skin, then chop on a board and shred the meat into the tray juices, discarding the bones.

On a large platter, toss together the apples, celery, chicory, romaine, shallot, basil and chicken, then drizzle with the dressing and tray juices. To serve, top with the croutons, crispy chicken skin and a few extra basil leaves.