- 1 free-range chicken (around 1.6kg/3½lb)
- 1 lemon, halved
- few sprigs fresh rosemary
- 1 onion, peeled and halved
- For the mash
- 1tbsp oil
- 1 onion, chopped
- 1 whole celeriac, peeled and chopped
- 300ml (½pt) skimmed milk
- good grating fresh nutmeg
- 150g (5oz) soft goats' cheese
- 100g (4oz) baby spinach
Heat the oven to 180C, 160C fan, 350F, gas 4. Stuff the chicken cavity with the lemon (squeeze in the juice), rosemary and half the onion. Thinly slice the restof the onion and sit the chicken on top of it. Drizzle the chicken with oil, and season with salt and pepper. Roast for around 1 hour and 15 minutes or until the juices run clear. Allow the chicken to rest.
For the mash, heat the oil in a medium saucepan then cook the onion for 5 minutes over a gentle heat. Add the celeriac and mix well, then add water to cover. Cook gently until the celeriac is soft. Drain then mash with the milk, add the nutmeg and season. Over a gentle heat, stir in the goats’ cheese and spinach, until the spinach has wilted.
To serve, serve the mash with the chicken and spoon over the juices from the tin.