R E C I P E

Begin with the chicken. Place the bird in a roasting dish and stuff with a whole lemon which you have pricked a few times with a sharp knife along with any fresh herbs you may have - rosemary and thyme work well. Then rub with olive oil and season generously with salt and pepper. Chuck into a pre-heated oven at 190 C(fan) for 20 minutes per lb plus 10-20 minutes extra. Once out of the oven, place on a platter and cover tightly with tin foil along with a tea towel and leave to rest for 15-20 minutes.

For the squash, top and tail them but leave the skins on. Halve each lengthways and scoop out any seeds and stringy bits from their base. Once deseeded simply slice them up into pieces roughly 2cm thick. In a separate roasting dish put some olive oil and a lump of butter and place in the oven with the chicken for a few minutes until it's melted and hot. When it's almost sizzling remove from the oven, add the sliced squash and turn it over in the melted butter. Season with salt and freshly ground pepper, add a handful of fresh thyme (if you can't find thyme then rosemary works too!) and roast in the oven which the chick for 45 minutes. Whilst this is cooking, finely slice some garlic cloves, maybe 3 for every squash you're using, and when you have 15 minutes to go add them to the squash.

If you have a big enough serving platter, place the chicken in the middle and surround with leaves (if not just grab a big bowl and serve the squash salad separately), then spoon the roasted squash and caramelised garlic on top of the salad using the thyme and garlic butter as a dressing and finishing with a sprinkling of feta. Gently carve the chicken - making sure to keep the wish bone - onto a warm plate and spoon over any lemony goodness from the platter. Then simply serve with a pile of warm winter salad!