Rotisserie chicken with apricot, pine nut and freekeh stuffing

There's something very appealing about how minimal this roast chicken is – there's lots to be said for roast chicken with all the trimmings, but this rotisserie chicken is a different beast. The challenge was to try and create a chicken that was a meal in itself. The answer? Stuff it with whatever you'd want to eat it with!

Aside from the aesthetic beauty of that, it also makes the most of the amazing flavour that you get from a barbecue. There's nothing quite like a chicken cooked over coals, and when the chicken is rotating on a rotisserie, you just get an amazing caramelisation all the way around that enhances the whole flavour. Meanwhile, the stuffing is inside the bird, flavouring it from the inside and absorbing all those delicious chicken juices. It's a perfect recipe in that sense – nothing is wasted, apart from the odd drip of chicken fat onto the coals; even that encourages flavour though, via a brief spurt of flame and a waft of extra smoke.