Sometimes the simple things are the best. I think there is very little to beat a roast chicken, that has been tended with love, fresh from the oven. And if that love has included a lemon, a fresh sprig of rosemary just picked from the garden and handfuls of garlic with just a sprinkle of sea salt, all the better.
The left over chicken, chicken carcass and garlic that was just a little bit too crunchy, I simmered for a couple of hours and it turned into the most delicious richly flavoured stock. I squeezed out the remaining garlic and made a fresh chicken and vegetable soup with young carrots, an onion and handfuls of spring greens, just perfectly vibrant and fresh for the start of spring.