I call this Romantic chicken because it’s best to eat this with your partner, eaten of one plate. It starts off all sensible, using a knife and folk, then when the easy to reach meat has been eaten, it’s time to use your fingers… which I think is kind of romantic!

The feast I have here is roasted chicken, mint yogurt, new potatoes and Worcestershire cabbage. It sounds like a lot, and I guess it is, but what I normally do is come back to the chicken a few hours later once I’m getting peckish again!

Here is what you’ll need:

• A whole chicken
• Oregano
• Juice of 1 lemon
• Yogurt
• Fresh mint leaves
• Cabbage (I’d go for savoy if it was available here)
• Worcestershire Sauce
• New potatoes

First off, you need to buy a good quality chicken, organic if you can. Make sure there are no bruises or blood spots on it, these indicate the chicken has had a shit life. After you have inspected the chickens, ask your butcher to cut the back open, so you can spread the chicken out for roasting. If you are in Thailand and the guy in the butchers is Thai and speaks little English, you may have to demonstrate cutting your own back open, as I did today. Don’t worry about the onlookers… this is romantic chicken, your doing this for your partner!

You need to turn your oven on the highest heat setting with your roasting tin inside. While the oven is getting very hot, mix some olive oil, the juice of one lemon and some oregano in a bowl and spread over the chicken. Once you think your oven is very hot, put the chicken in the roasting tin (it should sizzle) and cook for 20 minutes – This will make the skin nice and crispy. Then, open the oven door to let the oven cool down and turn to 200oc. Cook for a further 40mins.

While the chicken is cooking, clean your spuds and add them to hot salty water until cooked, then drain and cover to keep warm. Finley chop some mint leaves and mix into the yogurt with the juice of 1 lemon. As for the Worcestershire cabbage, I heat a frying pan with a good jug of olive oil, add the shredded cabbage (remove the core) with some sea salt and freshly ground pepper. Mix well for 4 or so minutes and then add 3 or 4 splashes of Worcestershire sauce, cook and mix for a further 2 or 3 minutes.

Make sure you let the chicken rest once removed out of the oven for 5 to 10 minutes, which gives a chance to add some butter to the spuds, give your partner a kiss and a wink!

Once you have finished eating the chicken, it’s a crime not to make some chicken stock. Simply remove as much of the meat from the bones as you can, add the bones to a saucepan with some water and some chopped onions, celery and carrots. Boil for 30 minutes or so until you have a mug worth of stock, let it cool and add to a plastic container to freeze.