Le Grand Aioli from The Cooking of Provence by Patricia Lousada

Ingredients

• 1 head of celery, cut into sticks
• 4 heads of chicory, cut in strips lengthways
• 1 cauliflower, cut into florets
• 6 tomatoes, quartered
• 750 g (1½ lb) small carrots, peeled
• 500 g (1 lb) fine green beans
• 5 hard-boiled eggs, halved
• 4 fennel bulbs, trimmed and halved
• 1 kg (2 lb) new potatoes, scrubbed
• a handful of parsley, chopped finely
• 1 kg (2 lb) courgettes or asparagus
• 2 quantities of aïoli
• a bunch of watercress
• 2 lemons, sliced
• 1.5–1.75 kg (3½–4 lb) chicken or 1.1 kg (2½ lb) joint of roasting beef
• 1.1 kg (2½ lb) thick fish fillets e.g. cod, haddock or smoked haddock