gently poached chicken with basil mayonaise, with fennel and orange salad for a person who has been on a plane for 24 hrs

This is a very special meal. Make it for someone you love. I made it for mum on her return from Greece. It is delicious.

For the Poached Chicken

1 free range chicken

250mL verjuice

2 carrots, roughly chopped

3 stalks of celery, roughly chopped

3 small onions, cut into quarters

1 head of garlic, cut in half

3 dried bay leaves, crumbled

Small handful of fresh thyme

Small handful of sage

Handful of basil stalks

Salt and pepper

Place all ingredients into a large stockpot. Cover with cold water. Bring to the boil. Simmer gently for 5 mintues. Turn off the heat and leave the chicken in the water until cool. Remove the chicken from the stock. Drain the vegies from the water and keep the stock for another use.

Basil Mayonaise

2 cups of basil, tightly packed

3 egg yolks

1 1/2 tbsp red wine vinegar

200mL olive oil

1 tbsp lemon juice

Blanch the basil for 30 seconds in boiling, salted water. Drain, refresh in cold water, drain well, squeeze out excess water. Pulse the basil in a food processor until finely chopped. Add the egg yolks and red wine vinegar and pulse again. With the motor running, add the olive oil in a very thin, steady stream until all incorporated. Season well with lemon juice, salt and pepper. Store in the refrigerator.

Fennel and Orange Salad

3 fennels, cut into wedges

Juice of half a lemon

2 oranges, zested, segmented, juice squeezed out of remaining pith and reserved

2 tbsp olive oil

4 cloves of garlic, finely sliced

1 tbsp red wine vinegar

1 tbsp verjuice

Handful of fresh mint leaves

Preheat the oven to 180C. Place the fennel in a roasting tray, drizzle with lemon juice, olive oil, salt and pepper. Bake for 30 mins or until tender and lightly golden.

In a small pan, gently heat the oil. Add the zest and garlic and cook until the garlic colours gently. Remove from the heat and add the orange segments, juice, vinegar and verjuice. Pour over the fennel. Decorate with torn mint leaves.

Serve warm or at room temperature.