Thomasina Miers’ recipe for roast chicken with ancho butter and herby rice stuffing

There’s roast chicken, and then there’s chicken roasted in a herby-chilli butter and stuffed with Mexican-style herby onion rice

Heat the oven to 200C /390F/gas 6. Soak the rice in cold water for 10 minutes. Meanwhile, wash the spinach, coriander and wild garlic . Shake them dry. Blitz with the onion, and if using, garlic cloves, in a food processor, using 100ml of the stock to loosen it into a vivid green puree.

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