DELICIOUS DINNERS: Ginger, garlic and lime whole roast chicken with Asian coleslaw

Serves 4

5cm chunk of ginger, finely grated

2 garlic cloves, finely grated

2 limes, zested and cut into halves

2 tbsp olive oil

1.5kg whole chicken

1 large carrot, coarsely grated

¼ red cabbage, finely sliced

¼ white cabbage, finely sliced

1 tbsp sesame oil

4 slices seeded sourdough bread

Preheat the oven to 200C/180C fan/gas 6.

• Mix the ginger, garlic, all the lime zest and the juice from 3 of the 4 halves in a small bowl with some seasoning. Reserve 1 tsp of the mixture in a separate bowl to use for the coleslaw dressing.
• Mix the remaining mixture with the olive oil and rub all over the chicken. Put the unsqueezed lime half inside the cavity then cook it in the oven for 60-80 minutes, checking that the juices run clear at the end of the cooking time. Cook for a further 5-10 minutes if needed.
• Meanwhile, mix the carrot, red cabbage and white cabbage together in a bowl. Whisk the sesame oil into the reserved ginger-garlic mix and pour over the vegetables.
• Carve the chicken and serve with the coleslaw and the bread on the side.