Thomas Straker's Roast Chicken with Squash, Beans & Cavolo Nero Pesto

1 Daylesford Organic whole chicken, approx. 1.75kg

25g thyme

25g rosemary

4 bay leaves

1 Crown Prince squash or equivalent, seeds removed and cut into chunky wedges

2 leeks

1 red chilli

100g unsalted butter, cut into chunks

100ml white wine

570g jar of best-quality butter beans, plus their liquid

150ml chicken stock

2 tablespoons honey

1 tablespoon dried oregano

Extra virgin olive oil

Flaky sea salt

Black pepper

FOR THE PESTO

200g cavolo nero, tough stalks removed

50g baby spinach

30g pine nuts

1 garlic clove, crushed

30g parmesan, finely grated

100ml extra virgin olive oil

Zest and juice of up to 1 lemon

Flaky sea salt

Black pepper

Preheat the oven to 250°C.

To make the pesto, first blanch the cavolo nero in salted boiling water for 2-4 minutes until tender. Transfer to a bowl of iced water to stop it cooking and keep the leaves vibrant, then squeeze out as much liquid as you can. Add to a food processor along with the spinach, pine nuts, garlic, Parmesan, olive oil, the zest and juice of half the lemon, and a generous pinch of salt. Blitz until relatively smooth, adding more olive oil if needed to reach your desired consistency. Taste, squeezing in more lemon juice or adding salt if you like.

Next, prepare the chicken. Use a sharp knife or kitchen scissors to cut up either side of the spine to remove it completely, then cut the chicken into two halves through the breastbone. Drizzle a generous amount of olive oil all over both sides of the chicken, then season generously with salt, making sure there is a good amount on the skin. Fill the underside of each half with a bunch of rosemary and thyme sprigs and two bay leaves, then lay skin side up in a shallow skillet or casserole dish. Transfer to the oven to cook for an initial 20 minutes, then lower the heat to 210°C and cook for a further 20-30 minutes, or until the juices run clear.

Add the squash to a large baking tray or skillet. Drizzle generously with olive oil and season well with salt. Once the oven has been turned down to 210°C, add the squash and roast for 30-40 minutes, flipping halfway through, until tender and caramelised at the edges.

In the meantime, char the leeks and chilli for a few minutes in a very hot pan, or on a tray in the oven. You want the leeks to steam inside their skin so that when you remove the outer layer, the inside is nice and soft. Set aside to cool, then peel away the burnt outer layer of the leek and scrape away most of the burnt chilli skin. Finely chop both and set aside for later.

Add the butter to a saucepan. Set over a medium heat and melt, then continue to cook for a few minutes until it smells nutty and is a light golden colour, whisking often to ensure the milk solids are evenly dispersed. Once the chicken is cooked, remove it from the oven. Add the wine into the hot pan, then pour a generous amount of the burnt butter over the chicken. Lift out the chicken and set aside to rest, then add the beans and their liquid to the pan along with the chicken stock. Return to the oven for a few minutes to reduce a little.

Pull the squash out of the oven and add to a large mixing bowl, then toss gently with the honey and an extra drizzle of olive oil. Set aside until ready to serve.

Remove the beans from the oven, then stir through the chopped leek and chilli, seasoning to taste with salt. Return the chicken to the pan, minus their herbs, and finish with an extra drizzle of olive oil, the dried oregano and some salt.

To serve, carve the chicken into sections - I like to cut the breast in half and separate the thigh and drumstick. Plate up with the beans and their juices, a wedge of squash or two, and a generous spoonful of the cavolo nero pesto.