Tonight’s recipe

Ricotta-stuffed roast chicken with blistered spring onions and cacio e pepe corn

Serves 6 Ingredients For the chicken

200g ricotta

1 lemon, zested then halved 2 tbsp parsley, finely chopped 2 tbsp chives, finely chopped 3 cloves of garlic, finely grated 1 large chicken

Olive oil

450g tomatoes, left whole 250ml white wine or sherry 6 spring onions

For the corn

6 ears fresh corn, shucked 4 tbsp butter

50g parmesan + extra to serve 1 lemon, juiced Black pepper

Method

Preheat the oven to 220C/gas 7.

Mix the ricotta with lemon zest, herbs, garlic and a pinch of salt.

Place the chicken in a roasting tray and make slits in the skin between the legs and breasts. Push as much ricotta under the skin as you can. Don’t worry about it being too messy. Stuff the lemon halves in the bird’s neck.

Drizzle the skin with oil and sprinkle with salt.

Arrange the tomatoes around the bird and pour in the wine. Roast for 15 minutes, then turn the heat down to 200C/gas 6. Roast for another hour or until the skin is crispy and the juices run clear. Remove from the oven and rest for 15 minutes.

After 30 minutes, wrap the corn in foil with a tablespoon of butter and a pinch of salt. Take out of the oven when you take the bird out to rest.

Meanwhile, set a large griddle pan over a high heat. Toss the spring onions in olive oil and griddle until they brown and soften. Sprinkle with salt and set aside.

When you’re ready to serve, melt the rest of the butter and whisk it with the parmesan, lemon and plenty of black pepper. Pour over the corn and top with extra parmesan and black pepper.

Serve with the chicken and tomatoes in their juices and the onions.