Put the rice into a saucepan and add water to come just 2.

5cm (1in) above the level of the rice.

Bring to the boil, then boil vigorously until the surface looks ‘pitted’ as if the rice has lots of little holes in it.

Reduce the heat to very low, cover and cook for about 15 minutes.

Make sure the rice doesn’t scorch on the base of the pan.

Meanwhile, heat the oil in a frying pan and add the onion.

Cook for about eight minutes, until the onion is softening and slightly golden.

Add the garlic and chilli and cook for another two minutes.

Scrape this into a bowl and add the sweet potato and pepper to the frying pan.

Cook until the sweet potato is just starting to get tinged at the edges; it doesn’t have to be soft, it will cook in the stuffing.

Add this to the onion with the drained rice, the coriander stalks, lime zest and seasoning.

Leave to cool.

Preheat the oven to 180°C/350°F/gas mark 4.

Stuff the chicken with the rice mixture, pushing it down well into the cavity.

Tie the legs together if you want to.

Put into a roasting tin, smear the butter on top, season and roast in the hot oven for 1 hour 20 minutes.

For the sauce, heat the oil in a frying pan and gently sauté the onion until it is soft but not coloured.

Pour off the cooking juices from the chicken into a glass jug and skim the fat from the top.

Add the chicken juices and coconut cream to the pan, season and bring to just under the boil.

Add the lime juice and coriander leaves.

Taste to check if you need either more lime or a bit more seasoning.

Serve the chicken with the stuffing and the coconut sauce.

I don’t serve any more starch – there is enough in the stuffing – but stir-fried greens are good on the side.