Garlic corn fed chicken with pine nut and pesto couscous

Preheat the oven to 220C/gas 8. Push a finger gently between the chicken and skin, moving it carefully from side to release the skin and form a pocket. Leave the ends intact.

Slice the garlic in half vertically and push the slices under the skin.

Heat the oil in an ovenproof frying pan. Season the chicken and fry the pieces for 3-4 minutes on each side, until golden.

Add the thyme, rosemary, garlic and bay leaves. Transfer the chicken to the oven and roast, skin side up, for 15 - 20 minutes, or until cooked. Remove the chicken and herbs from pan and rest.

Cut the aubergine in half and place on a sheet of kitchen foil.

Add the thyme, garlic, rosemary and sugar. Season with salt and freshly ground black pepper and seal the foil. Roast for 30 minutes. Leave to cool.

To make the couscous, heat the chicken stock. Then heat the olive oil in a separate saucepan and add the shallots. Season and cook for 4-5 minutes, until softened.

Stir in the couscous, ensuring each grain is coated in olive oil. Add chicken stock to cover and mix well. Leave to stand for 5 minutes, then stir in the pine nuts and pesto.

Meanwhile, pour the chicken stock into a saucepan and cook over a gentle heat until reduced and thickened.

. Place an aubergine half in the centre of each of two heated dinner plates and spoon the couscous over the top.

. Place chicken on top of couscous and drizzle over the sauce. Garnish with the roasted herbs and serve immediately.