Slow Roasted Chicken

1. To prepare the chicken, bone it out completely being careful not to tear the skin, pull back the skin gently from the flesh and carefully remove.
2. Lay the skin out flat and place 1 breast and 1 leg next to each other on the skin.
3. Add the stuffing then top with the 2nd breast and leg.
4. Roll the chicken back up, encasing the flesh and stuffing securely within the skin.
5. Wrap it firmly in plastic and place in the fridge to set.
6. The chicken is then placed in a roasting tray and slow roasted at 60C for 2 hours.

Saffron and Coriander Stuffing

1. In a mortar & pestle, pound the poached garlic with salt & pepper then add the chopped coriander and parsley, cumin and saffron.
2. Add the breadcrumbs and mix through well.
3. Refrigerate until needed.

Braised Baby Beans

1. Heat the olive oil until warm in a large shallow saucepan.
2. Add the garlic and sweat over a low heat until fragrant.
3. Add the beans and chicken stock, cover and cook until the beans are tender, about 10 to 15 minutes.

Cauliflower Puree

1. Heat the olive oil and butter in a large saucepan.
2. Once hot, add the garlic and eschallot and sweat until soft and fragrant.
3. Add the cauliflower and toss well, then add the chicken stock, cover and cook until tender.
4. Puree with a stick blender until smooth.

To serve

1. Splash the chicken with olive oil and sear the skin on all sides until golden.
2. Rest the chicken for 10 minutes.
3. While the chicken is resting, heat the cauliflower puree and braised beans and blanch the prawn tortellis.
4. Saute off the diced prawn, add the prawn oil and a squeeze of lemon juice and finish with salt and pepper.
5. On 4 service plates, place a heaped tablespoon of cauliflower puree.
6. Place 3 prawn tortellis on top of each.
7. Slice the chicken into 4 neat slices (ends removed) and place each beside the puree.
8. Add the braised beans and fried prawns and finish with a good grind of pepper.