Tom Parker Bowles’ royally delicious dishes

1. For the chicken: Preheat the oven to 430 F.

2. Stuff the chicken with the lemon. Rub olive oil into the skin and season with salt and pepper, and squeeze the remaining lemon half over the bird.

3. Roast in the oven, turning down the heat to 350 F/Gas 4 after 20 minutes. Cook until the juices run clear (about an hour) when the leg of the bird is pierced with the tip of a knife.

4. Remove the chicken from the roasting tin and keep warm whilst you make the gravy. Spoon off some of the fat from the roasting tin, then put it over a medium heat. Pour in the wine and allow to bubble up, then add the chicken stock. Bring to the boil, then season.

Trim, wash, soak, blanch, wash again, drain and cut into 1 1/2" pieces. Wash and blanch a calve's foot.

Peel and slice the onions. Dice the suet. Line the bottom of a casserole with a layer of onions and carrots, then a layer of tripe and a sprinkling of suet and black pepper. Continue to build layers and top with the calve's feet and clove-studded onion, a bay leaf and the bouquet garni. Pour over this the Calvados or brandy and enough water or cider to cover. Bring just to a boil.

Seal the casserole with a strip of pie pastry dough and bake in a preheated 480-degree oven for 12 hours. When ready to serve break the seal, remove the bouquet garni, bay leaf and whole onion.

Degrease the sauce and pick the meat from the calve's foot. Return the meat to the casserole to heat through and serve in preheated individual small casseroles with boiled parsley potato.