LIGHTER spring dinners

Easy everyday meals, packed with healthy seasonal veggies.

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A fragrant twist on your usual roast, inspired by the zingy flavours of Thailand.

SERVES 6 PREP 10 MINS COOK 1 HR 20 MINS, PLUS RESTING

• 2 red onions, peeled, halved and cut into wedges

• 1 medium whole chicken (approx 1.5kg)

• Small bunch coriander

• 2 red chillies, sliced

• 2 sticks lemongrass, halved lengthways and bashed, or 1tbsp lemongrass paste (from a jar)

• 3 garlic cloves, peeled

• 2 x 160ml tins coconut cream

• Cooked Tenderstem broccoli (optional), to serve

1 Heat the oven to 200C Fan. Put the onions in a deep roasting tin. Stuff the inside of the chicken with half the coriander, plus the chillies, lemongrass and garlic. Put the bird on top of the onions. Shake the tins of coconut cream, open and pour over the chicken, rubbing over the skin. Season.

2 Roast the chicken for 1 hr 20 mins, basting every 20 mins or so with the juices from the tray. Remove it from the oven. Check that the juices are running clear from where the thigh joins the breast. If it requires longer, reduce the oven temperature to 140C Fan. Baste again and cook until the juices run clear. Cover the chicken breasts with foil if it's browning too much.