Alexina Anatole served up a tasty roast chicken with beer butter shallots and a kale and grapefruit salad on Saturday Kitchen.

The ingredients for the roast chicken with beer butter shallots are: 1 whole chicken (around 1.5kg), 150ml IPA, 150ml olive oil, 2 garlic cloves, crushed, 2 tsp sea salt flakes, 6 large (or 8 small) banana shallots, peeled and halved lengthways and 2–3 fresh thyme sprigs, salt and freshly ground black pepper.

For the dressing: ½ banana shallot (or 1 normal shallot), very finely diced, 30ml/2 tbsp white balsamic vinegar, ¼ tsp fine sea salt and 60m/4 tbsp extra virgin olive oil.

For the raw kale and grapefruit salad: 30g flaked almonds, 100g cavolo nero, stalks removed and leaves shredded, 2 spring onions, finely sliced, 1 tsp chopped fresh dill, ½ grapefruit, peeled, segmented and finely chopped, 40g ricotta salata or Parmesan, finely grated and freshly ground black pepper.

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