Chicken, fennel and blood orange salad

Smear the butter over the skin of the chicken and sprinkle with some salt and freshly ground black pepper.

Place the buttered chicken in the oven and roast it for about 1 hour and 30-45 minutes until it is cooked. The legs should feel quite loose in the bird, and when a skewer is stuck in to the thigh, the juices should run clear. If it begins to look quite dark while it is cooking, cover it with some foil. When it is cooked, carve the chicken into pieces and cut these into roughly bite-sized chunks.

To prepare the fennel bulbs, slice off the fronds and reserve them for later. Next, cut off the stalks and discard them, then cut the bulb into roughly ½cm (¼in) slices.

Put the fennel, the lemon zest and juice and the olive oil in a bowl, toss gently and season with salt and freshly ground black pepper. Drain off a little of the liquid and use it to toss the salad leaves, then place the leaves in the middle of a large serving plate.

Add the chicken pieces to the serving plate, followed by the blood orange slices and seasoned fennel slices. Scatter over the reserved fennel fronds and the finely chopped parsley.