Loosen the chicken skin all over the breast with the

fingertips. Slip the almonds under the skin.

Stuff the lemon into the chicken cavity with the garlic. Truss or tie the bird securely.

Place the chicken in a roasting tin and spread butter all over its surface. Season well. Pour the stock around the chicken and roast in the oven at 200‚°C (400‚°F) mark 6 for 1 hour, basting frequently.

Add the mushrooms to the roasting tin. Lay a piece of foil over the bird and continue cooking for a further 20 minutes, until the bird is tender.

Drain the bird, discard the lemon and garlic. Joint the chicken.

Blend the cornflour with a little water until smooth, pour into the pan juices and heat, stirring, until thickened. Add the fresh cream without re-boiling the sauce. Adjust the seasoning and spoon over the bird for serving. Garnish with watercress.