Bring the cockerel to room temperature by taking it out of the fridge an hour before cooking.

Peel and roughly chop the celery and onion.

Add the chopped vegetables to the roasting pan with the thyme and place the cockerel on the top.

Remove any lumps of fat from inside the cavity and pat dry with paper towel.

Rub the butter all over the bird and season with salt and pepper.

Arrange the streaky bacon over the breast.

Cut the lemon in half and place it inside the body cavity.

Cover the dish with foil

Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5 and roast for 20 minutes per 450g.

Halfway through the roasting time remove the foil and set the bacon aside to serve later.

Drain off any excess fat and return the bird to the oven, basting regularly.

At the end of cooking time test if the bird is cooked by inserting a skewer in the thickest part of the thigh to make sure that juices are running clear.

The breast and thigh need to register more than 74 degrees centigrade to be safe. Return the bird to the oven for 10 minutes and check again if required.

When the bird is cooked, place in a warm place and cover with the foil to rest for 20 minutes.

Meanwhile make the gravy. Drain off the remaining fat from the roasting tin except for about a tablespoon and remove the thyme.

Add the wine to the dish over a medium heat and let it bubble for a minute while scraping any residue from the bottom of the tin.

Stir in the flour to the juices and cook for a minute.

Pour in the hot chicken stock and use the potato masher to blend the vegetables into the gravy.

Bring to a boil to thicken.

Carve the rooster by removing the legs and cutting the leg from the thigh. Remove the breast and cut into thick slices across each breast.

Serve with the bacon and gravy on the side.