For the comté cauliflower cheese, bring a pan of salted water to the boil, add the cauliflower and simmer for 3-4 minutes until tender.
Drain and refresh in cold water, then blend in a food processor with the double cream and comté cheese until smooth and set aside.
Preheat the oven to 180C/350F/Gas 4.
For the roast chicken, place the thyme and lemon halves into the cavity of the chicken. Rub the butter over the breast and thighs of the chicken and season, to taste, with salt and freshly ground black pepper.
Place the onion into a deep-sided roasting tray and place the chicken on top.
Roast the chicken for 1-1½ hours until golden-brown and cooked through - the chicken is cooked when the juices run clear when a skewer is inserted into the thickest part of the leg.
For the cauliflower salad, heat a frying pan until hot, add the olive oil and fry the cauliflower and shallot for 2-3 minutes, or until softened and lightly browned.
Whisk the wholegrain mustard, vinegar and rapeseed oil together, then pour over the cauliflower and stir until coated Season, to taste, with salt and freshly ground black pepper, then add the rocket and stir again.
To serve, carve the chicken into slices, reserving any pan juices. Spoon the cauliflower puree between 4 serving plates and spread slightly. Top with a few slices of chicken, pile the cauliflower salad to one side, and finish with a drizzle of pan juices from the roasting tin.
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James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.
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