1 tbsp garlic powder

1 tbsp onion powder

1 tbsp dried thyme

2 tsp ground allspice

½ tsp ground cinnamon

1 tsp smoked paprika

1 tbsp cayenne pepper

½ tsp ground cloves

1 tsp ground nutmeg

1 tsp fresh ginger, grated

2 tbsp soft light brown sugar

1 tsp salt

1 tsp freshly ground black pepper

1 whole free-range chicken

30g butter, softened

2 tbsp rapeseed oil

1 tbsp chopped fresh flatleaf parsley

1 tbsp snipped fresh chives

1 tbsp chopped fresh coriander

1 tsp chopped fresh thyme

1 green chilli, chopped

Small pinch Scotch bonnet chilli

1 tbsp rapeseed oil (for seasoning)

Salt and freshly ground black pepper (for seasoning)

2 tbsp rapeseed oil (for vegetables)

2 sweet potatoes, peeled and roughly chopped

6 asparagus spears, trimmed

3 garlic cloves, crushed

3 spring onions, white and green parts separated, finely sliced

150g frozen peas

100g cooked pigeon peas