Preparation: 20 minutes Cooking: 45 minutes Ingredients
1 1.8kg whole field&flower
2 TBPS of cumin seeds
2 large pinches of salt (Celtic sea salt or Himalayan salt)
2 red onions Method
1.Set the oven to 200ºC. With some scissors or a cleaver knife cut your chicken into 6- 8 pieces.
2.With a pestle and mortar grind the cumin and one of the large pinches of salt.Rub this into the chicken and place it on a large roasting tray.
3.Cut the pumpkin up into bite size chunks and discard the skin, peel the onions and cut into quarters. Scatter all of this in-between the chicken. Cover with the other pinch of salt.
4.Roast in the oven for 45 minutes.
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