Preheat the oven to 200°C/fan 180°C/gas mark 6 and have a large roasting dish ready.

Melt the clarified butter and mix in the miso to form a paste. Pour into the roasting dish. Add the sliced washed leeks with the salt and mix around. Make space in the centre for the chicken to lay face down.

Now, take the chicken and gently tease your hands under the skin, starting at the breastbone and making sure to keep the skin intact. Once you have done that, spoon in the kimchi, pushing it all the way to the thighs and drumsticks. Once you have evenly distributed it, pop the chicken face-down in the centre of the dish.

Cover with foil and bake for 30 minutes. Take the foil off and bake for another 30 minutes.

Meanwhile, make the rice. Add the rice and the water to a non-stick pan and bring to the boil. Simmer with a lid on for 10–12 minutes. Turn off the heat and leave to steam for 5 minutes.

As soon as the chicken is out, finish off the rice by mixing the vinegar, soy and honey, drizzling over the rice and mixing in. Serve the rice alongside the kimchi chicken and buttery leeks.