Heat the oven to 190°C. Peel and finely chop the garlic and add to a small bowl with the softened butter and hot sauce. Mash and mix really well.

Starting from the neck of the chicken, prise your hand between the breast and the skin to create a large pocket over the breast of the chicken. Push three-quarters of the softened butter into this pocket, smoothing it to create an even layer. Rub the remaining butter over the surface of the chicken. Season the chicken all over really well and splash over some more hot sauce.

Put the chicken into a large roasting tin and roast for 45 mins. After 20 mins, remove the chicken from the oven and baste the bird in the buttery juices. Meanwhile, cut or tear the sourdough into chunky croutons and set aside.

Once the chicken has been roasting for 45 mins, baste again, then add the croutons to the tin. Toss well, then return to the oven for a final 20 mins, until the chicken is cooked through (the juices will run clear when pierced in the thigh, or reads 70C on a digital thermometer) and the croutons golden and crunchy. Move the chicken to a large plate or platter and loosely cover with foil. Rest the chicken for 20 mins while you make the salad.

For the dressing, crumble 100g blue cheese into a bowl, then stir through the soured cream, vinegar, 1 tbsp cold water and some seasoning to make a dressing.

Trim the ends from the Little Gems, then cut into chunky pieces and do the same with the chicory. Slice the celery and mix everything together in a salad bowl. Add half the dressing and toss well, then divide between plates.

Remove the legs from the chicken and portion into thighs and drumsticks, then remove the breasts and slice. Divide the meat between the plates and top with a good spoon of the remaining dressing, the crunchy croutons and any buttery resting juices from the tray. To finish, crumble over the remaining blue cheese and splash over more hot sauce, if you like things spicy.

Trim the ends from the little gem, then cut into chunky pieces and do the same with the chicory. Slice the celery and mix everything together in a salad bowl. Add ½ the dressing and toss well and divide between plates.

Remove the legs from the chicken and portion into thigh and drumsticks, then remove the breasts and slice. Divide between the plates and top with a good spoon of the remaining dressing, the crunchy croutons and any buttery resting juices from the tray and finally crumble over the remaining blue cheese and splash over more hot sauce, if you like things spicy.