ROAST CHICKEN WITH HERB AND WALNUT STUFFING, AND POTATOKIMCHI HASH

Preparation time 10 mins Cooking time 1 hour 30 mins Serves 6

1.8kg chicken

Sea-salt flakes and freshly ground

black pepper, to season

11/2 cups breadcrumbs

1 cup walnuts, toasted and chopped 2 bunches tarragon leaves, finely

chopped

1 brown onion, finely diced

10 cloves garlic, minced

1 tsp celery salt

2 cups chicken stock

1/4 cup extra virgin olive oil

125g speck, diced

40g unsalted butter

6 medium potatoes, peeled

and diced

2 Tbsp kimchi

4 green shallots, finely sliced

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Season the chicken generously inside and out with salt and pepper. Combine breadcrumbs, walnuts, tarragon, half the onion, half the garlic, and the celery salt in a large bowl. Mix thoroughly. Add enough stock to make the mixture just hold together.

STEP 2 Press the stuffing into the chicken’s cavity, then seal the opening by securing the skin with a skewer. Rub the chicken with half the olive oil, then place in a roasting pan. Bake for 1 hour 30 minutes, until the juices run clear when pierced at the leg joint.

STEP 3 Meanwhile, cook speck in the remaining olive oil, in a pan over medium heat for 5 minutes, stirring until browned. Add in butter and potato, and cook for 5 minutes, tossing. Mix in remaining onion and garlic, cook briefly, then stir in remaining stock and kimchi. Bring mixture to a boil, season with salt and pepper, then transfer to a roasting pan and bake for 1 hour with the chicken, until the potato is tender and beginning to brown. Mix in green shallots and serve with the chicken.