Ingredients

200g Almond meal
150g Water
100g Squeaky Gate Extra Virgin Olive oil
20g Cherry Vinegar
1 Whole chicken, butterflied
5 Thyme sprigs
Squeaky Gate Extra Virgin Olive Oil
Salt
¼ bunch Parsley picked
¼ bunch chives, picked
¼ bunch dill, picked
1 Lemon

Method

Lay the chicken flat in a roasting tray with the skin side facing up. Season the chicken with salt, sprinkle over thyme leaves and drizzle with extra virgin olive oil.

Place in a 200deg c oven and cook until the skin is golden and the meat is just cooked through.

Bring the water to the boil in a saucepan then add the almond meal. Cook for a
couple of minutes until the almond meal is hydrated and softened.

Pour the almond meal mixture into a jug or blender and once blending slowly pour in the extra virgin olive oil to the almond mixture. Blend until all the oil is combined into the sauce. Season with salt and vinegar. Keep warm for serving.

Once the chicken has cooked leave to rest for 10-15 minutes. Then carve.

To serve spread the almond sauce on the base of the extra virgin olive oil sauce. Top with the chicken then pick the herbs over the top of the chicken. Pour over the pan juices and serve with some lemon wedges on the side.