I love anything that cooks in one pot. The last thing you want to do when your full as an egg is to start washing lots of pots and pan. This is delicious and nutritious, a true one pot wonder.

Ingredients

• Whole chicken
• Two thumb-size pieces root ginger
• 1 stick lemongrass, bashed with a rolling pin
• 1 lime, cut into quarters
• 70g/2½ oz. pack Massaman curry paste
• 1 tsp olive oil
• 450g baby new potatoes, any larger ones halved
• 400ml/14fl oz. can coconut milk
• 1 tsp brown sugar, any type
• 200g green beans, trimmed
• 1 tsp fish sauce
• 1 tbsp. unsalted peanuts, crushed (optional)
• Basmati rice, to serve

Method

Put the chicken in a large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, and then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the casserole, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender

Take the chicken out of the casserole dish and leave to rest, loosely covered. Put the casserole dish on the hob, add the remaining curry paste, and grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.

Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes.