I live in Central Tilba and I’m a food writer and stylist, yoga teacher, Ayurvedic practitioner, counsellor and tour guide. These Japan-inspired recipes come from firsthand knowledge of this cuisine – I lived there for several months and now take food tours to Japan. My next one is in October. For details go to jodyvassallo.com.

1.6 kg free range chicken
2-3 tablespoons ghee
1 heaped tablespoon shiro miso (white)
2 tablespoons mirin
1 tablespoon tamari
6 spring onions, chopped
1 lemon, cut into wedges
1 large piece ginger, grated
1 cup water

Preheat oven to 200º C.

Rinse chicken under cold water, pat dry inside and out with paper towel. Combine ghee, shiro miso, mirin and tamari in a small bowl.

Gently lift and slide your hand under the chicken breast skin to separate the skin from the flesh, carefully spoon ghee mixture under the skin and then spread it all over the chicken breast and sides. Rub any excess mixture over the top.

Place the spring onions, lemon, grated ginger and water into a roasting pan, top with the ghee basted chicken. Roast for 10 minutes then reduce heat to 180º C and cook for 1 hour or until tender and juices run clear. Allow to stand for 15 minutes before carving.

Serve the chicken topped with the pan juices and veggies of your choice.

Serves 4

Jody Vassallo