The perfect roast dinner. Along with the perfect girlfriend and the perfect hat-trick, it forms the last point in man’s holy trinity.

And here’s how to do it, from gravy to crunchy tats to easy veg. In part one, Chef FHM experts Arthur Potts-Dawson (from the award-winning Acorn House restaurant in London) and FHM features editor Ben Wilson controversially plump for chicken instead of beef and set you on your way…

For part two, head this way

On Chef FHM so far:
Meet the people behind Chef FHM
The perfect roast chicken – part one
The perfect steak – part one
The perfect steak – part two
How to buy the best knives
Shopping for the right ingredients at Ocado