• 1 whole chicken
• 1 carrot, chopped medium sized
• 1 celery stick, chopped medium sized
• 1 red onion, chopped medium sized

For the brine

• Water to cover the chicken in a large pan
• 135 g or ½ cup of salt
• 2 tablespoons of red wine vinegar
• 1 bay leaf
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns

For the Greek marinade

• Juice of 1 lemon
• ¼ of a cup of olive oil
• ½ a tablespoon of paprika
• ½ a teaspoon of cinnamon
• 2 teaspoons of runny honey
• 2 garlic cloves, chopped
• 1 tablespoon of tomato purée
• 2 tablespoons of fresh chopped oregano

For the Greek-style potatoes

• 8 large potatoes (red or king Edward)
• 250 ml or 1 cup of vegetable oil

For the grilled aubergine/eggplant

• 2 aubergines sliced into 2cm thick lengths
• 200 g of feta cheese
• 80 ml or ⅓ of a cup of tomato passata
• 1 tablespoon of tomato purée
• A drizzle of olive oil

For the gravy

• 250 ml or 1 cup of chicken stock
• 125 ml or ½ a cup of white wine
• 50 g of butter
• 1 tablespoon of flour
• 2 teaspoon of runny honey
• 1 teaspoon of paprika
• ½ teaspoon of cinnamon
• 8 black olives