Miso coriander & ginger butter-stuffed roast chicken and potatoes

To make the flavoured butter, put all the ingredients except the lime into a food processor (adding a pinch of chilli flakes, if liked) and blitz until smooth. Put the chicken into a roasting tin, remove any string, pat dry with kitchen paper, then snip off the wing tips with poultry shears or strong kitchen scissors.

Lift up the loose skin at the neck. Work your fingers under the skin between each breast, raising it away from the flesh as you go, and working as far back as possible – you should be able to get almost the whole way along the breasts.

Once you’ve created space, push the flavoured butter under the skin so it covers each breast – press out on top of the skin to even it up. Keep going until you’ve used up nearly all the butter, then spread the remainder over the top of the bird and put the zested lime halves in the cavity. Transfer, uncovered, to the fridge and chill for at least 4-5 hours, or ideally overnight.

When ready to cook, preheat the oven to 170°C, gas mark 3. Roast the chicken straight from the fridge for 1 hour 15 minutes to 1 hour 40 minutes, or until a skewer inserted into the centre of the breast for 30 seconds is piping hot when removed, there is no pink meat and the juices run clear. If the chicken gets too dark in the oven, cover it loosely with foil.

Towards the end of the roasting time, boil the potatoes in a large pan of salted water for 10 minutes. Drain well, then allow to steam dry.

Lift the chicken from the tin and leave to rest for 1 hour, covered with foil. Increase the oven temperature to 200ºC, gas mark 6. Toss the potatoes in the cooking juices, then roast for 50-60 minutes, turning halfway, until golden brown. Carve the chicken, then serve with the potatoes and a salad alongside, if liked (see tips).