Chicken With Honey

3 tablespoons clear honey
1 teaspoon dry mustard
1 teaspoon salt
1 /2 teaspoon pepper
2 teaspoons soy sauce
1 x 1.5 kg/3 lb oven-ready chicken
150 ml/1/2 pint chicken stock
150 mil/1/4 pint white wine
100 g/4 oz green grapes, halved and desecded
150 g/5 oz plain low-fist yogurt

Place the honey, mustard, salt, pepper and soy sauce in a small basin and mix well. Spread the mixture over the chicken, place in a roasting tin and pour in the stock.

Roast in a preheated moderately Trot oven (200 °C/400 °F, Gas Mark 6) for Ito 11/2 hours, basting occasionally. Carve and arrange on a warmed serving dish; keep hot.

Pour the wine into the roasting tin and stir to mix in the juices. Bring to the boil, add the grapes and check the seasoning. Stir in the yogurt. Pour over the chicken to serve.

SERVES 4