A vibrant, flavourful and Korean-inspired take on roast chicken, this recipe sees the bird rubbed with fiery red gochujang, resulting in a beautiful burnished red skin. The real winner is the kimchi and rice stuffing however, which soaks up plenty of the roasting juices and provides the perfect accompaniment to the meat. Serve with pak choi, broccoli with chilli and garlic or some green beans for a wonderful alternative for your Sunday roast.

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