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1
Preheat the oven to 190C/375F/gas mark 5.
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2
Trim the beetroots and put them on a double-thickness square of foil.
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3
Drizzle with the regular olive oil, season and pull the foil up round them, sealing to make a tent.
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4
Place in a small roasting tin and bake for one hour, or until tender to the tip of a sharp knife.
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5
Season the chicken inside and out and sprinkle the cayenne over it.
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6
Put into a roasting tin.
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7
Drizzle on the regular olive oil then squeeze the lemon halves over the bird.
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8
Put the lemon halves in the cavity and roast the chicken in the oven with the beetroot for 11/4 hours.
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9
Meanwhile, grind the garlic, ground coriander and parsley for the beetroot together until you have a paste.
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10
Make the walnut sauce while the chicken is in the oven.
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11
Heat the regular olive oil in a frying pan and saute the onion until soft and pale gold, about 10 minutes.
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12
Add the walnut pieces, garlic, spices and marigolds and saute for another four minutes or so, stirring frequently.
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13
Put this into a large mortar and pound to a coarse paste (traditionally this is pounded until smooth, but I prefer it to keep a bit of texture).
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14
Return this to the pan and add the vinegar.
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15
Leave it over a medium-low heat and gradually add the chicken stock, a little at a time, stirring and allowing the mixture to thicken.
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16
Taste for seasoning and stir in the chopped coriander.
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17
Check to see whether the chicken is cooked by piercing the flesh between one of the legs and the breast of the bird: the juices should run clear, with no trace of pinkness.
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18
When the beetroots are cool enough to handle, peel, grate into a bowl, add the ground garlic and herb paste, the vinegar and extra virgin oil.
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19
You can serve this at room temperature.
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20
Serve the chicken, sprinkled with a few dried marigold flowers, with the warm walnut sauce and beetroot.
