• 1 whole chicken, about 1.8kg
• Two thumb-size pieces of root ginger
• 1 x diced red onion
• 1 stick lemon grass, bashed with a rolling pin
• 1 lime, cut into quarters
• 100g Massaman curry paste Recipe below or Try Waitriose
• 1 tsp sesame oil 
• 450g baby new potatoes
• 400ml/14fl oz can of coconut milk
• 1 tsp brown sugar, any type
• 200g green beans, trimmed
• 1 tsp fish sauce
• 2 tbsp unsalted peanuts, crushed (optional)
• Basmati rice, to serve

1. Set up your Somerset Grill with the rotisserie and light your charcoal or wood1hr before building up a bed of embers.
2. Put the chicken onto the rotisserie skewer and clamp either side. 
3. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string securing to the rotisserie. 
4. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt. 
5. Now put it onto the rotisserie and set the height so you can place a pan under the chicken as it rotates. 
6. Now place a little oil, onion, the remaining ginger and lemon grass into a cast iron pan under the chicken and soften. Add the remaining paste and cook for a further 5 minutes.
7. Add the coconut milk, brown sugar and potatoes into the sauce. 
8. Once the potatoes have softened add all remaining ingredients and check the seasoning.
9. Rotisserie for another 40 minutes until the chicken is cooked through to 63c and golden and the potatoes are tender.
10. Take the chicken off of the spit and leave to rest, loosely covered.
11. Put the potatoes and sauce back on adding the green beans and cook until tender and fragrant, then splash in the fishsauce, any resting juices and squeeze over the remaining lime. 
12. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with basmati rice.

3 tbsp of lemongrass, root and outer husks removed and thinly sliced

2 tbsp of galangal, chopped

1 tbsp of root ginger

4 tbsp of banana shallot, chopped

4 tbsp of garlic, chopped

1 tbsp of coriander root, (or stem), chopped

10 dried long red chillies, seeded and soaked in cold water for 15 minutes until soft

1 tsp salt

1/2 tbsp of shrimp paste, toasted in foil (10 mins in the oven at 200c)

1 tsp coriander seeds, toasted and ground to a fine powder

1/2 tsp cumin seeds, toasted and ground to a fine powder

2 cloves, toasted and ground to a fine powder

1 blade of mace, toasted and ground to a fine powder

1/2 tsp white peppercorns, toasted and ground to a fine powder

2 tbsp coconut cream

1. To make the curry paste, add the lemon grass, galangal, ginger, coriander root, shallot and garlic to a wok over a medium heat and dry toast for 10 minutes to give colour and evaporate some of the water content from the ingredients. This will concentrate the flavour and give a roasted, smoky taste.
2. Transfer to a stone pestle and mortar and pound until smooth, then add the remaining curry paste ingredients and mix well to form the paste.