Roast chicken gado gado

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Cook the potatoes in a large pan of boiling salted water for 10 minutes, or until almost cooked through. Drain, then crush slightly, either carefully with your hands or gently with a potato masher, then put in a large roasting tin (keep the pan to hand). Nestle the chicken in the middle, then scatter over four of the unpeeled garlic cloves. Drizzle everything with oil and season generously. Sprinkle over the turmeric, then finely grate over the zest from the lemon. Put the lemon halves inside the chicken cavity. Use your fingers to massage all the flavours into the chicken skin and the potatoes.
2. Roast the chicken/potatoes for 1 hour 10 minutes or until the chicken is just cooked through and everything is golden (it should read 72°C on a digital probe thermometer, or the juices should run clear when you push a skewer into the thigh).
3. Meanwhile refill the potato pan with water and bring back to the boil. Cook the eggs in the boiling water for 2 minutes, then add the beans and cook for 5 minutes more or until everything is cooked to your liking. Drain the pan, then leave to cool.
4. Peel and finely chop the remaining 4 garlic cloves, put a medium saucepan on a low heat, then drizzle in a little oil, add the chillies and fry for a couple of minutes until lightly golden. Stir in the peanut butter, soy sauce and coconut milk until smooth. Add the sugar and fish sauce, gently bring to a simmer, then cook on a low-medium heat for 5 minutes until you have a rich and thick dressing. Taste and tweak the seasoning if need be.
5. Shell the eggs, cut into wedges, then serve on a platter with the lime halves, beans and carrot ribbons. I like to serve the tray of chicken and potatoes at the table with a platter of salad and a pan/bowl of the dressing. Let everyone tuck in and make their own gado gado dinner.