Instructions: Wash chicken, rub the outside with lemon juice. Mash the butter with 3 tablespoons of chopped tarragon and onion and the breadcrumbs and season. Place this under the skin of the bird and a little in the carcass. Place the chicken into a pan, suitable for the oven and half fill with the chicken stock. Cover with a lid and poach, leave to cool in the liquid.

Remove the chicken once cool and remove any fat from the stock surface, strain the stock.

Beat the yolks and cream together with a further tablespoon of chopped tarragon. Reheat the chicken stock then add the yolk and cream mix carefully stirring continuously until the sauce thickens. Cool slightly and pour over the chicken as it cools.

Baby leek salad:
Brush the leeks with a little oil and garlic, salt and pepper. Place on the griddle to cool. Make a dressing by whisking together the olive oil, Dijon mustard and crushed garlic together.

Gradually add the cider vinegar, stir in the chives and maple syrup.

Add the leeks to the dressing and leave for a couple of hours. Serve with the tarragon chicken.

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