Clay Baked Chicken

Melt butter in a wide saucepan over high heat, then reserve two-thirds for brushing later. Add mushrooms to remaining butter in pan and sauté until soft, about 2-3 minutes. Add herbs and chopped spring onion, season to taste with salt and white pepper, then cool.

Blanch iceberg leaves until just tender - 1 minute, refresh in cold water, then pat dry.

Rinse chickens inside and out and dry well. Place ½ tablespoon brandy in the cavity of each bird, then stuff with the cooled mushrooms. Sprinkle chickens with black or white pepper, to taste, then cover chicken with pancetta or prosciutto slices, then lettuce and brush liberally with reserved melted butter.

Place two 50cm/20” sheets of baking paper on a bench with long edges overlapping by 3cm/1”. Place the chicken, breast side down, in the centre of the paper and wrap around, folding to enclose and tucking ends inwards. Refrigerate the chickens until required.

Divide clay into 2 equal blocks, then roll each on a lightly floured surface into rectangles just large enough to enclose birds - about 40x30cm/16x12”. Place each chicken breast down at a diagonal on a piece of clay, ensuring paper remains closed. Fold corners up to cover, then pinch and press clay to seal. Bake in a preheated oven at 220°C/425°F for 2 hours.

To serve, gently break clay with hammer, peel off paper and lettuce and dig in.