Serve the chicken on hot plates garnished with a bunch of roast cherry tomatoes, rocket leaves and a dollop of aioli. For the aïoli, put the egg yolks into a bowl with the crushed garlic ...

Toss thoroughly to coat the potatoes and the chicken in the flavourings. Spread in a single layer over a large roasting tray or a large gratin dish, approximately 35 x 40cm. Roast for 15–20 ...

At first glance, mayonnaise and aioli may look to be almost the same, but a taste will reveal some significant flavor ...

Aioli and rouille are ... pounded liver in some traditional recipes; the French cookery book "Larousse Gastronomique" ...

I'm not even going to be modest: I think one of my crunchy chicken nibbles dunked in creamy blue cheese sauce is as close to taste perfection as you can get - and my friends and family agree!" ...