- 75g sea salt
- 100g soft brown sugar
- 1 large free-range chicken, around 1.8kg
- 1 lemon, cut into quarters
- For the potatoes:
- 1.8kg King Edward potatoes, peeled and halved
- 1tbsp flour
- 1tbsp sesame seeds
- 100ml vegetable oil
- For the cucumber "kimchi":
- 1 cucumber, peeled, deseeded and sliced
- 1tsp sea salt
- 1tbsp Korean gochujang paste*
- 2tbsp rice vinegar
- 2tsp caster sugar
- tsp Thai fish sauce
For the brine, add the salt and sugar to a pan with 2½ litres of water, heat gently and mix until dissolved, then set aside to cool. Put the chicken in a large bowl and pour over the brining mixture until submerged, then cover and set aside in the fridge overnight.
Drain the chicken and rinse well under cold running water, pat dry with kitchen towel and set aside to get to room temperature. Heat the oven to 180C, gas 4. Stuff the cavity with the lemon quarters and put in a roasting tin, season well and roast for 1 hour 30 minutes or until browned and cooked through.
Meanwhile, bring the potatoes to the boil in a large pan of cold, salted water. Boil for 6 minutes, drain and set aside to steam dry – shake the pan to roughen the edges slightly. Mix the flour and sesame seeds and toss with the potatoes. Pour the oil into a baking tray, heat in the oven for 2 minutes or until hot, then add the potatoes and roast for an hour or until crisp, turning halfway.
For the “kimchi”, place the cucumber slices in a colander over the sink and sprinkle with the salt; leave for 20 minutes. Mix the gochujang with the vinegar, sugar and fish sauce, and toss well with the cucumber slices. Serve with sautéed leeks.
Gochujang is a Korean chilli paste with quite a unique flavour. Find it online from souschef.co.uk or from Oriental shops.