2 garlic bulbs, halved across the equator
1 lemon, zest and juice
sprig rosemary, leaves picked
handful chopped rosemary, thyme and sage
10 sage leaves
handful tarragon or parsley, to serve
sprig thyme, leaves picked
500g/1lb 2oz mixed wild mushrooms (such as chanterelles, trompettes and girolles)
600ml/1 pint hot chicken stock
salt and freshly ground black pepper
olive oil
50ml/2fl oz olive oil
2 tbsp olive oil
olive oil, for drizzling
2 tbsp ras-el-hanout
2 tbsp sherry vinegar
2 tbsp butter
1.2kg/2Ib 10oz whole chicken, spatchcocked
6 slices sourdough