Saffron chicken leg with salsa verde, roasted pumpkin puree, fennel salad

To make confit garlic, place garlic and olive oil in a pot, bring to light simmer, then cook just below a simmer until garlic is soft (45-50 minutes).

Heat confit garlic, chicken stock and saffron in a pot and simmer for five minutes. Puree mixture in food processor with basil, salt and pepper. Allow to cool.

Rub liquid liberally over skin and flesh of chicken legs and leave in fridge to marinate for 24 hours.

Season pumpkin chunks with a little olive oil, salt and pepper and roast in moderate oven until skin starts to colour and flesh is soft and caramelised. Puree in a food processor with butter until smooth, then store in fridge until required.

Slowly roast chicken legs at 160C for 60 minutes or until meat falls from the bone. The marinade should have started to turn a golden colour.

Meanwhile, puree capers, anchovies, garlic, red wine vinegar and dijon mustard and mix gently with chopped herbs to make salsa verde. Lightly dress fennel salad ingredients with olive oil, lemon juice and salt and pepper.

To serve: Place maryland on to a plate, making sure no extra liquid is with it. Place warmed puree beside it, with the fennel salad resting against the chicken leg. Smear salsa verde on chicken leg or on plate.

Confit garlic can be stored in the fridge for up to two weeks.