This is an easy, no-mess recipe, which can easily be adapted to either a meal for one or many.

In a large roasting bag which has been dusted with flour on the inside, place a bunch of scrubbed vegetables: carrots – cut into wedges, shallots – cut in two lengthwise, new potatoes – cut in two lengthwise, and whole heads of garlic – slicing off the tips.

Place a whole chicken on top, which you have seasoned with salt and pepper. Sprinkle on some fresh roasting herbs (thyme & rosemary). Drizzle on some melted goose fat (or butter or olive oil) and then seal up the bag. Cut a slit or two at the top to let out the air, and place in a hot oven (200c). Depending on the size of the chicken, it will be done in about an hour. To check, pierce the inside of the thigh with a knife. If the juices run clear remove from the oven.

Let rest 10 minutes, before carefully opening the bag and extracting the chicken, vegetables and juices onto a large serving platter.