ROAST OF THE MONTH
The marriage of tarragon and chicken is one made in heaven, and more than enough reason to grow the herb. At Great Dixter I grow it in pots that sit in the courtyard outside the kitchen. This is Christopher Lloyd’s recipe and it’s unbeatable, but do take the time to brown the chicken properly at the start, ideally in a cast-iron pot. The iron gets very hot, then holds the heat, so the chicken takes on more colour while it cooks in the oven. AARON BERTELSEN, GARDENER AND COOK, GREAT DIXTER