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1.5kg whole chicken (large chicken)

head of garlic, cut in half

15g each of cayenne, smoked paprika, salt, ground fennel seeds

1 lemon, halved

250ml chicken stock

1 sliced onion

200g watermelon, cut into 30mm cubes

For the pickle

100ml white wine vinegar

100ml water

100g sugar

5g white peppercorns

10g coriander seeds

zest 1 lime

loaf brioche, toasted


1. Slice the onion, sit in a roasting dish

2. Pour over stock, squeeze in lemon juice, then put the lemon halves in

3. Put the garlic inside the bird’s cavity. Pull the legs out a bit. Rub all the spices over the bird, crushing fennel seeds first

4. Roast at 200°C for about 1 hour 20. Rest a little, remove from the pan. Shred all the meat, then add back into the pan and mix with the juices

5. To make the pickle, bring all the ingredients to the boil for 5 minutes. Cool completely, then add the watermelon and leave for at least an hour

6. Serve shredded chicken on toast with pickle

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