Clodagh McKenna served up a tasty roast chicken with a chestnut mushroom risotto for Sunday dinner on This Morning.

The ingredients are: 100g butter, softened, 2 garlic cloves, crushed, 3 tablespoons finely chopped tarragon, 2 teaspoons Dijon mustard, 1 whole organic or free-range chicken, about 1.4kg, Sea salt and freshly ground pepper.

For the mushroom risotto: 100g butter, 2 shallots, very finely chopped, 2 garlic cloves, crushed, 300g Arborio (risotto) rice, 100ml dry white wine, 700ml hot chicken or vegetable stock, 250g chestnut mushrooms, sliced, 1 tablespoon finely chopped thyme leaves, plus extra to garnish, 80g Parmesan cheese, grated and 1 tablespoon mascarpone cheese.

See Clodagh’s recipes in her book titled: Clodagh’s Suppers: Suppers to celebrate the seasons available from Amazon mow.