Roast chicken with grapes

Preheat the oven to 180°C fan. Crush half the M&S Remarksable Value garlic (1/2 bulb) and stir into the M&S Remarksable Value unsalted British butter (2 tbsp) along with the thyme leaves and seasoning. Spread half of this under the skin of the M&S Oakham Gold large whole chicken (1) and use the rest to smother the outside.

Scatter the M&S British echalion shallots (400 g) into a large roasting tin along with the remaining thyme (1/2 pack) sprigs and M&S Remarksable Value garlic (1/2 bulb) and season before pouring in the dry white wine (200 ml). Nestle the chicken on top and roast for 20 minutes.

Remove the tray from the oven and reduce the heat to 160°C fan. Baste the meat with any juices then place the M&S seedless mixed grapes (500 g) around the chicken. Return to the oven and cook for another 1 hour 10 minutes, basting occasionally. Make sure the chicken is cooked through and the juices run clear.

Set the chicken aside to rest on a platter and cover with foil. Carefully remove half of the bunched grapes and set aside for serving. Transfer everything else to a large saucepan, removing the thyme sprigs. Add the chicken stock (500 ml), bring to the boil then remove from the heat and blitz with a hand blender until smooth. Return to a medium heat and simmer for 2-3 minutes until thickened slightly before seasoning to taste.

Serve with the gravy and whole grapes on the side, plus your favourite Sunday roast extras.