POT ROAST CHICKEN WITH WALNUT HERB SAUCE

Preparation 25 minutes

Cooking 1 hour 40 minutes

Serves 8 Cooking the chicken in a pot will keep the meat succulent, while the flavoursome juices the bird releases add depth to the accompanying sauce.

1 medium onion, sliced

2 tbsp rapeseed oil

1 tbsp ground coriander

¼ tsp ground cinnamon

1 medium whole chicken

300ml white wine or chicken stock

60g walnuts, toasted

25g mint leaves, plus extra for garnish

25g basil leaves 1 tbsp lemon juice

FOR THE COLESLAW

½ red cabbage (about 400g), thinly sliced

1 large fennel bulb, outer leaves discarded and cut into matchsticks

½ cucumber

1 small handful flat-leaf parsley, chopped

2 large spring onions or 4 small, thinly sliced on the diagonal juice of

1 lemon 150ml mayonnaise (optional)

1 Heat the oven to 200˚C (180˚C fan oven) gas mark 6. Arrange the onion in the base of a casserole dish, large enough to hold your chicken snugly with a lid on.

2 Mix together the oil, spices and freshly ground black pepper and rub inside and all over the chicken. Season with salt.

3 Put the chicken on top of the onion and pour over the wine or stock. Bring to the boil on the hob, cover and cook in the oven for 1 hour.

4 Remove the lid and continue cooking uncovered for 30-40 minutes or until the chicken is browned and cooked through. Transfer the bird to a board, loosely covered with foil, to rest while you make the sauce.

5 Pour the cooking juices into a jug and leave to stand so the fat rises to the top, leaving the juices at the bottom. Skim off the fat and discard. Put the onions into a blender or food processor with the walnuts, mint, basil and lemon juice. Blitz until smooth, then gradually add 200ml-250ml of the cooking juices until the sauce is the consistency of single cream. Check the seasoning.

6 Mix together the coleslaw ingredients. Season well and stir in the mayonnaise if using.

7 Serve the carved chicken with the sauce, coleslaw and flatbreads.