1 whole free-range, corn-fed chicken, off the bone

200g sheep’s ricotta

100g cream cheese

100g 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 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 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 fresh peas, podded

250g fresh broad beans, podded

250g asparagus, chopped to pea size

10g fresh coriander, chopped

200g fresh grated coconut

2 limes, juice only

Sea salt, to taste

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Preheat oven to 220C/200C Fan/Gas 7. Season chicken with sea salt.
In a bowl, mix ricotta, cream cheese, labneh, cardamom, mace, black pepper, fennel pollen, nutmeg, saffron milk, and coriander. Add a pinch of salt and transfer to a piping bag.
Pipe ricotta mixture under the chicken skin (breast and thighs). Rub skin with olive oil.
Grill or barbecue chicken on high heat until skin is nicely charred.
Place chicken on a baking tray with lemon rind, lemon halves, and a splash of white wine. Roast for about 30 minutes, or until juices run clear and internal temperature reaches 75C.
For the poriyal: heat sunflower oil in a pan, crackle mustard seeds, add curry leaves, chillies, and onions. Fry until onions are translucent (3–4 minutes).
Add peas, broad beans, and asparagus. Season with salt and cook until tender.
Stir in coriander, coconut, and lime juice. Remove from heat.
Slice chicken, drizzle with roasting juices, sprinkle with fresh coriander, and serve alongside poriyal.