Autumnal Roast Chicken

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Carefully separate the skin of the chicken at the neck end and slide the oregano leaves beneath the skin. Replace the skin. Brush the outside of the chicken with vegetable oil and season with salt and ground black pepper.

Heat the clarified butter in a roasting tin. Add the onions and fry briefly, then add the apples and fry both together for a short while.

Place the chicken on top and add the chestnuts. Deglaze with the stock and wine and place in the oven. Roast for approx. 1 hour 10 minutes, basting from time to time and adding more stock if required.

Meanwhile, grate the potatoes finely. Drain off any juices and mix the potatoes immediately with the sour cream. Stir in the egg and semolina and season with salt and ground black pepper. Add extra semolina if necessary.

Heat plenty of oil in a non-stick frying pan. Spoon small mounds of the potato mixture into the pan and smooth flat. Fry the pancakes on both sides over a medium heat for around 5 minutes until golden brown, then remove from the heat and keep warm until all the mixture is cooked.

For the chicken, after 50 minutes turn the oven up to 220°C (200°C in a fan oven), 425°F, gas 7. Brush the chicken with the runny honey and sprinkle with paprika if desired. Cook for a further 10 minutes.