Pour hot milk over cracked wheat, cover and leave to swell.

Peel and finely chop onions.

Brown half the sesame seeds in pan without any fat, then add 1 tbsp each oil and butter.

Fry chopped onion and soaked cracked wheat briefly, turning frequently.

Remove pan from heat and stir in pinch of salt and pepper, cool slightly before mixing in egg and parsley.

Preheat oven to 220°C (425°F) Gas Mark 7.

Wash and dry chicken, put stuffing into cavity and sew up openings.

Combine remaining salt and pepper with other half of sesame seeds and coat chicken with mixture, rubbing in well.

Heat remaining oil with butter, brush chicken with half of it and lay, breast downwards, in roasting pan. Roast for 25 minutes in oven, then turn breast upwards and continue to roast for 25 minutes longer.

Brush with rest of fat before roasting for final 10 or 15 minutes, basting several times with cooking juices.

Leave chicken to rest for 10 minutes in oven after it has been turned off.