There are signs of spring everywhere..crocuses and daffodils are adding colour to the countryside, birds are welcoming the dawn, and the sun won’t set before 6.00pm until October 29th! Best of all, for the keen cook, there are fragrant carpets of wild garlic to be found in shady woodland glades and on riverbanks. Delicious, plentiful, and free..what’s not to like?!

Spring leaves can be used in soups, salads and pesto during the season. The flavour can be enjoyed all year round by pickling the seeds and flowers. Please note that while the picking of the leaves, flowers and seeds is permitted, it is against the law to disturb the roots and bulbs.

Ingredients (serves 4-5)

1 whole chicken (around 1.7 - 1.9kg)

1 medium tomato, halved

Half a lemon

1 bulb of garlic, unpeeled and halved crosswise

2 good handfulls of wild garlic leaves, washed, dried and roughly chopped

Half a bunch of Thyme

2 bunches watercress

200g frozen peas

250g good quality Orzo

500ml hot chicken stock

100ml dry white wine

Sea salt flakes

Olive oil

Method

Remove the chicken from the fridge about an hour before cooking.

Preheat the oven to 180 degrees Celsius (fan).

Line a roasting tin with parchment paper. Be sure to pick a roasting tin in which the chicken fits snugly.

Season the inside of the chicken generously with salt and fill with tomato, garlic, thyme and lemon.

Put the chicken in the roasting tin and pour wine into the cavity. Then, keeping the tin flat, tie the legs together.

Brush with a little olive oil and sprinkle with salt. Cook for around 20 minutes per 500g, plus 20 minutes extra.

15 minutes before the end of the chicken cooking time, put the Orzo in a small, deep, oven-proof dish so that it is approx. 2-4cm deep and allows room for the stock.

Pour over the hot stock, cover tightly with parchment paper or foil and place in the oven.

15 minutes later, remove the chicken from the oven and set aside in a warm place to rest.

Remove the Orzo from the oven and carefully peel back the foil.

Stir in the peas and garlic, re-cover and return to the oven for another 10-15 minutes. Check the Orzo is just al dente and adjust the seasoning if neccessary.

The chicken will be rested by now, so pour off the delicious juices and allow to separate.

Scoop the chicken fat from the top and set aside, keeping both the fat and the juices. (Be sure to keep this fat as it makes better roast potatoes than duck or goose fat.)

Dress the watercress with salt, olive oil and a little lemon juice.

Divide the watercress between each plate and serve the Orzo and chicken, drizzling with the roasting juices.

Enjoy!