Ingredients
1 large chicken (free range if you can get it)
1 lemon
3 tablespoons honey
10 cardamom pods
50g blanched almonds, sliced
Pinch of turmeric
½ cup melted butter (or olive oil)
Salt and black pepper

Method
1. Slice the lemon in half and squeeze the lemon juice over the chicken, rubbing it in well with salt and pepper
2. Use the blade of a large knife to crush the cardamom seeds. Place 4 of the crushed seeds in the chicken cavity
3. Line a roasting dish with tin foil, big enough to make a parcel without touching the sides and top of the chicken
4. Pour ½ the melted butter over the tin foil and place the chicken on the tin foil
5. Place four cardamom seeds around the chicken Spoon the honey over the chicken Sprinkle turmeric over the honey Scatter the almonds over the chicken
6. Pour the rest of the butter carefully over the chicken Close the tin foil by folding over the edges
7. Roast at 180 for about 90 minutes
8. Open the tin foil parcel and let the chicken brown for about 10 minutes
9. Serve with nutty brown rice or Basmati, and a green vegetable such as broccoli, peas, green beans, cabbage or cauliflower