Grilled and roasted chicken with poriyal recipe
 This chicken is served alongside a brilliantly British version of poriyal, a spiced South Indian side of fried peas, broad beans and asparagus. 1 whole free-range, corn-fed chicken, off the bone200g/7oz sheep’s ricotta100g/3½oz cream cheese100g/3½oz labneh1 tsp ground cardamom½ tsp ground mace½ tsp ground black pepper1 tsp fennel pollen½ nutmeg, grated2 pinches saffron, soaked in 2 tbsp hot whole milk20g/¾oz fresh coriander, finely chopped, plus extra to serve2 tbsp olive oil1 lemon, juice and zestsplash white winesea salt, to taste 1 whole free-range, corn-fed chicken, off the bone 200g/7oz sheep’s ricotta 100g/3½oz cream cheese 100g/3½oz labneh 1 tsp ground cardamom ½ tsp ground mace ½ tsp ground black pepper 1 tsp fennel pollen ½ nutmeg, grated 2 pinches saffron, soaked in 2 tbsp hot whole milk 20g/¾oz fresh coriander, finely chopped, plus extra to serve 2 tbsp olive oil 1 lemon, juice and zest splash white wine sea salt, to taste 100ml/3½fl oz sunflower oil2 tsp mustard seeds2 sprigs fresh curry leaves2 bird’s-eye green chillies, slit in half1 medium Indian onion, chopped250g/9oz fresh peas, podded250g/9oz fresh broad beans, podded250g/9oz asparagus, chopped the same size as the peas10g/½oz fresh coriander, chopped200g/7oz fresh grated coconut2 limes, juice onlysea salt, to taste 100ml/3½fl oz sunflower oil 2 tsp mustard seeds 2 sprigs fresh curry leaves 2 bird’s-eye green chillies, slit in half 1 medium Indian onion, chopped 250g/9oz fresh peas, podded 250g/9oz fresh broad beans, podded 250g/9oz asparagus, chopped the same size as the peas 10g/½oz fresh coriander, chopped 200g/7oz fresh grated coconut 2 limes, juice only sea salt, to taste Method To make the chicken, preheat the oven to 220C/200C Fan/Gas 7. Season the meat with sea salt.In a bowl, mix together the ricotta, cream cheese, labneh, spices, saffron milk and finely chopped coriander. Add a pinch of sea salt, mix well and transfer to a piping bag.Pipe the ricotta mix under the skin of the chicken breast and thigh, then massage the skin with the olive oil.Preheat the grill to its highest setting or prepare a barbecue. Once hot, add the chicken and colour the skin until charred.Transfer to a baking tray, add the lemon rind, white wine and the halved lemons. Roast for 30 minutes or until the chicken is cooked through and the juices run clear.Meanwhile, to make the poriyal, heat the sunflower oil in a pan and crackle the mustard seeds.Add the curry leaves, bird’s-eye chillies and onions and fry until translucent on a medium heat. This will take 3–4 minutes.Add the peas, broad beans and asparagus to the pan and season with sea salt. Cook until soft, this will take 3–4 minutes.Add the fresh coriander and grated coconut to the pan and mix well. Then add the lime juice and mix again.To serve, slice the cooked chicken and pour over the roasting juices, adding some extra fresh coriander to garnish. Serve the poriyal alongside. To make the chicken, preheat the oven to 220C/200C Fan/Gas 7. Season the meat with sea salt. To make the chicken, preheat the oven to 220C/200C Fan/Gas 7. Season the meat with sea salt. In a bowl, mix together the ricotta, cream cheese, labneh, spices, saffron milk and finely chopped coriander. Add a pinch of sea salt, mix well and transfer to a piping bag. In a bowl, mix together the ricotta, cream cheese, labneh, spices, saffron milk and finely chopped coriander. Add a pinch of sea salt, mix well and transfer to a piping bag. Pipe the ricotta mix under the skin of the chicken breast and thigh, then massage the skin with the olive oil. Pipe the ricotta mix under the skin of the chicken breast and thigh, then massage the skin with the olive oil. Preheat the grill to its highest setting or prepare a barbecue. Once hot, add the chicken and colour the skin until charred. Preheat the grill to its highest setting or prepare a barbecue. Once hot, add the chicken and colour the skin until charred. Transfer to a baking tray, add the lemon rind, white wine and the halved lemons. Roast for 30 minutes or until the chicken is cooked through and the juices run clear. Transfer to a baking tray, add the lemon rind, white wine and the halved lemons. Roast for 30 minutes or until the chicken is cooked through and the juices run clear. Meanwhile, to make the poriyal, heat the sunflower oil in a pan and crackle the mustard seeds. Meanwhile, to make the poriyal, heat the sunflower oil in a pan and crackle the mustard seeds. Add the curry leaves, bird’s-eye chillies and onions and fry until translucent on a medium heat. This will take 3–4 minutes. Add the curry leaves, bird’s-eye chillies and onions and fry until translucent on a medium heat. This will take 3–4 minutes. Add the peas, broad beans and asparagus to the pan and season with sea salt. Cook until soft, this will take 3–4 minutes. Add the peas, broad beans and asparagus to the pan and season with sea salt. Cook until soft, this will take 3–4 minutes. Add the fresh coriander and grated coconut to the pan and mix well. Then add the lime juice and mix again. Add the fresh coriander and grated coconut to the pan and mix well. Then add the lime juice and mix again. To serve, slice the cooked chicken and pour over the roasting juices, adding some extra fresh coriander to garnish. Serve the poriyal alongside. To serve, slice the cooked chicken and pour over the roasting juices, adding some extra fresh coriander to garnish. Serve the poriyal alongside.