John Torode and Lisa Faulkner served up a tasty chipotle pot roast chicken with spiced beans on John and Lisa’s Weekend Kitchen.

The ingredients are: 1 whole chicken, 1 bunch of spring onions, roughly chopped white and green part separated, 1 dessert spoon of salt, 1 dessert spoon of sugar, 1 100g jar of chipotle paste, 2 star anise, 6 cloves of garlic and Half a bunch of coriander.

For the Marinade : 100ml maple syrup, 1 dessert spoon onion salt , 1 dessert spoon garlic salt and Remaining chipotle paste.

For the Beans: 2 tins of kidney beans , 1 tin of cannellini beans , 6 tomatoes cut into quarters , 1 tbsp olive oil , 2 tsp sweet smoked paprika , A little salt, 2 limes for juicing and Handful of coriander, chopped.

Steamed rice to serve.

Optional to serve as Tacos , 1 pack of soft tacos, Smashed Avocado , Pink pickled onions , Sour cream or crème fraîche and Grated cheese.

See recipes by John and Lisa in the book titled: John and Lisa’s Kitchen: Everyday Recipes From a Professional Chef and a Home Cook: available from Amazon now.