1. Toast the nuts under a grill until brown. Place in a food processor with the remaining ingredients. Add the mascapone and salt last.

2. Prepare the chicken by removing the wish bone, loosen the skin from the breasts and place the cheese mix under the skin.

3. Tie the chicken and roast for 1 to 1 1/4 hours at 350°f.

Red Wine Risotto

4. With half the butter gently fry the shallots and garlic mushrooms, add the rice and cook without colour until transparent.

5. Add 1/2 of the wine and cook until sticky. Add the remaining wine and repeat.

6. Add the stock stage by stage, repeating the process as for wine.

7. When the risotto is cooked, add cheese. Season with salt and pepper and serve with the chicken