½ garlic bulb, unpeeled, from a whole bulb cut horizontally
½ lemon
100g/3½oz morel mushrooms, cleaned and halved
2 potatoes, cut into 1cm/½in pieces
handful wild garlic leaves
handful wild garlic leaves, shredded
handful fresh wild garlic, shredded
1 tsp Dijon mustard
salt and freshly ground black pepper
2 tbsp olive oil
100ml/3½fl oz extra virgin olive oil
white wine vinegar, to taste
75g/2½oz unsalted butter
2 tbsp unsalted butter
1 large free-range egg yolk
1 free-range chicken (about 1.25kg/2lb 12oz)
100g/3½oz frozen peas, defrosted