Bedouin chicken- serves 4

Heat the oil and fry the onion until just transparent. Put it, together with all the other stuffing ingredients and spices, in a mixing bowl, and combine. Stuff the chicken with the mixture, tie it up, put it in a roasting pan, and season liberally with pepper, salt, and a squeeze of lemon juice. Heat the oven to 220°C/425°F/gas 7. Put in the chicken and cook for 10 minutes, then turn the oven down to 190°C/375°F/gas 5, and roast for 1¼ hours or until the juices run clear from the thigh when you pierce it with a skewer

Eat with a plain lettuce salad and a lemon and oil dressing.