Hugh Fearnley-Whittingstall cooks roast chicken stuffed with a fruity spelt mix on Food and Drink Great British Dishes.

Hugh says “Fruity spelt brings an inventive twist to classic roast chicken in this dish. Serve with kale and leeks for a healthy Sunday roast.”

The ingredients for the spelt mix: 1 tbsp rapeseed oil or olive oil, 1 onion, finely chopped, 1 garlic clove, finely chopped, 300g pearled spelt or pearl barley, rinsed, 600ml hot chicken stock, 25g dried apples, roughly chopped, 1 lemon, zest of whole lemon and juice of half and sea salt and freshly ground black pepper.

For the chicken: 1 medium-large chicken (1.75-2kg), preferably free-range, 1-2 tbsp rapeseed oil, 2 bay leaves, 4 sprigs of thyme and sea salt and freshly ground black pepper.