Ingredients

• 1 small packet saffron threads
• 400ml/14fl oz white wine
• 1 roasting chicken
• 1 tsp freshly ground black pepper
• 1 tsp ground cinnamon
• 5 small garlic bulbs
• 5cm/2in piece fresh ginger
• peeled and finely chopped
• olive oil
• sea salt

Directions

• Preheat the oven to 230C/450F/Gas 8.
• Soak the saffron in a little of the wine. Rub the chicken all over with the pepper and cinnamon and place the chicken in an ovenproof dish.
• Cut the tops off the garlic bulbs so you can see the cloves and arrange them around the chicken with the ginger. Pour a little olive oil into the garlic bulbs and pour the saffron and remaining wine around the chicken. Season the chicken with salt and place in the oven.
• Roast for 20 minutes then lower the oven temperature to 170C/325F/Gas 3 and cook for another 40 minutes
• or until the juices run clear and the chicken is cooked through. Baste the chicken and garlic regularly during cooking.