Clay Baked Golden Honey and Ginger Chicken

2kg whole organic chicken
1 small butternut squash
450g new potatoes
2 large carrots
1 large onion
2.5cm piece of fresh ginger
2 sticks of cinnamon
3 cloves of garlic
3tbsp of runny honey
1 orange

The simple, no-nonsense dish can be mad with any starchy vegetables you have to hand and also works well with duck, partridge and other game birds. Serves 4-6.

Method: Soak the chicken brick in a sink of water for 15 minutes. Peel and roughly chop the onion and cut the carrots and butternut squash into large chunks. Zest the orange peel and chop the ginger then pound the ginger and honey into a paste in a pestle and mortar. Put the cloves of garlic, cinnamon sticks and half the orange zest in the cavity of the chicken, rub the honey and ginger paste over the chicken and grind over a little black pepper.

When your chicken brick has soaked put the chopped onions in the base, the chicken on top of them and scatter the vegetables around the edge. Put the lid on, place in a cold oven and turn the temperature to 230C/gasmark 8. Cook for two hours then pour off the juices for the gravy and serve. If you want even crispier chicken skin you can remove the lid and vegetables for the last 15 minutes of cooking time.