Roast chicken legs with crispy potatoes and Caesar dressing

In a blender blitz together the garlic, anchovy, mustard, half the lemon zest and juice, mayonnaise, Parmesan and 2tbsp oil until smooth. Pour into a bowl, cover and put in the fridge until needed. This can be made and left in the fridge for up to 3 days in advance.

Add the potatoes to a large pan of cold water, bring to the boil and simmer for 7–8 mins, until just tender. Drain and leave to dry for 10 mins. Sprinkle over the flour, then toss to coat. Cover and chill in the fridge up to a day in advance.

Preheat the oven to 200°C/180ºC fan/gas 6. Take the chicken out of the fridge 1 hr before cooking. Pat dry with kitchen paper and lightly sprinkle with salt.

Pour ½tbsp oil into a large roasting tin, then put in the oven to heat up for 5 mins. Take the tin out of the oven and carefully add the potatoes. Give them a shake to coat in the oil, then put back in the oven for 20 mins.

After 20 mins take the tin out of the oven and lightly crush the potatoes with the back of a spoon, baste in the oil and spread them out. Place the chicken legs on top of the potatoes and drizzle over the remaining oil. Roast for a further 1 hr, until everything is golden, crispy and cooked through.

Bring a small pan of water to the boil and add the green beans. Boil for 3–4 mins until just tender. Drain and pop back into the pan with the soft spread, remaining lemon juice and zest and some black pepper. Serve the chicken legs with the crispy potatoes, Caesar dressing poured over and green beans on the side.

Leftovers tip: Shred any leftover chicken and add to a lunchtime salad for extra protein. Serving suggestions: Steamed chantenay carrots add a complementary sweetness.