Preheat the oven to 220˚C.

Rub a generous layer of softened porcini butter under the skin of the chicken pieces and secure the skin to the flesh with toothpicks. Put the chicken pieces on a roasting rack nestled in a baking tray and bake for 20 – 25 minutes until the chicken is golden and crispy.

Meanwhile, prepare the purée. Place the potatoes in a saucepan and cover with milk. Add the bay leaf, peppercorns, garlic, nutmeg and a generous grinding of salt and bring to a gentle simmer. Cook until soft and a sharp knife easily slides into the chunks. Add the cauliflower and cook for a further 10 minutes or until the cauliflower is cooked through. Strain the mixture over a bowl, keeping the milk to one side. Remove and discard the bay leaf, garlic and peppercorns.

Place the cooked vegetables in a blender or food processor and purée while still hot. Add 65g butter and blend again. If the mixture is too thick, add a splash of the reserved milk. Check and adjust the seasoning.

Serve the chicken on a bed of warm purée topped with a thin slice of porcini butter to melt over everything.

Tips: Be careful not to overprocess the purée as this can lead to a gummy consistency from the starchy potatoes. If you need to reheat your puree to serve, place in a clean saucepan over very low heat.