For the pulled chicken
Preheat oven to 180 degrees.
Rub the olive oil on the chicken and under the skin. Place in a roasting tin with the garlic and the Sedgwick's Old Brown. Cover with tinfoil. Put in the oven for 1 hour. Half-way, turn the chicken over and return, covered, to oven.
On a low heat, caramelise the onion.
When the chicken is ready, remove it from oven. Remove the meat from the bones and keep in liquid. Squeeze the roasted cloves into the liquid . Discard skin and bones.
Bring the heat of the pan up to medium. Add fresh garlic and fry until they start getting colour. Add the contents of the roasting tin to the pan and allow to cook until the liquid reduces and coats the chicken.
For the French fries
Put the potato pieces into cold water for 20 minutes.
*Air fryer method*
Drain and pat dry. Coat chips in 1 tablespoon of oil. Put in a preheated air fryer for 18 to 20 minutes, shaking the basket occasionally.
Preheat oven to 200 degrees. Drain and pat dry. In a paper bag put the flour. Add the chips. Shake. Put in 2 tbs oil. Shake. Line up in a prepared baking tray (if the chips touch they won't crisp up). Bake until golden and crispy.
Parboil the chips in clean water. Drain and shake around in the colander to rough up the surface. Place in the fridge. Heat up the oil. Fry the chips, taking care not to overcrowd the chips as it will cool your oil. Pop on paper towel to drain off excess oil.
For the wild rocket pesto
Put all ingredients except olive oil into a food processor. Slowly add the oil a little at a time until pesto comes together.
For the chorizo crows
Heat a pan on high heat.
Slice the chorizo lengthways. Carve out the rough crow shape.
Put in the pan and fry for about 30 seconds each side (the slices with the 'skin' on will likely curl. They make a good chef's tax). Place on paper towel to drain excess fat.