Preheat your oven to 200°C/Fan 180°C/Gas 8. Fill and boil your kettle. Tip the dried porcini mushrooms into a heatproof bowl and pour over enough boiling water to just cover them. Set to one side for 10 mins. When the porcini have soaked for 10 mins, drain them and squeeze out any remaining water. Pop them back in the bowl. Pour over 250ml hot water from the kettle and leave to soak. Take the butter out of the fridge and let it come to room temperature for 30 mins.

Remove the chicken from its wrapping and remove the giblets. Save them for making homemade stock (see our tip at the end). Pat the chicken dry and pop it in a roasting tin.

Pop the room temperature butter into a bowl. Lift out the porcini out of their jug and pour their stock around the bird but not over it. Finely chop the porcini and the sage leaves. Peel and chop the garlic. Fold the porcini, sage and garlic through the butter with a little salt and pepper.

Carefully lift the chicken skin over the breast with your fingers or the handle of a wooden spoon and tuck the butter in over the flesh. Dust a good pinch of salt and pepper over the chicken. Slide the chicken into the centre of the oven.

Roast for 1 hr 20 mins without opening the oven door (this will let the heat out). Take the chicken out of the oven and check it’s cooked through by inserting a skewer or knife into the fattest part of the leg. The juices should run clear. If they’re still a little pink, roast for 10-15 mins more. Let the chicken rest on a plate or board, loosely covered with foil, for 30 mins to 1 hr before carving.