Roast Chicken Joint With Hot Cross Bun Stuffing, Potatoes & Dessert

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Peel your potatoes and chop into quarters

Top, tail and chop your carrot[s] into discs on the diagonal

Add the chopped potatoes to a large heat-proof bowl covered with cling film and pierce a few holes in the top with a fork, then put the bowl in the microwave for 6-8 min or until slightly tender

Meanwhile, peel and chop your brown onion[s] into wedges, then separate the wedges so you end up with a pile of onion petals

Crush your garlic open by squashing it with the side of a knife and discard the skins

Heat a large, wide-based pan (preferably non-stick) with a little drizzle of olive oil over a medium heat

Once hot, add the onions petals and garlic and cook for 4-5 min or until softened, then add your dried sage and a generous knob of butter and cook for 1 min – this is your sage onion

Tear your hot cross bun[s] into bite-sized pieces and add to a food processor with your chicken stock mix, the sage onion (reserve the pan!) and a generous pinch of pepper

Blitz into a stuffing consistency – this is your hot cross bun stuffing

Add your chicken breast joint[s] to a chopping board

Tip: Is your chicken skin not covering the joint? Just stretch it back over!

Slice through the thickest part of the chicken, being careful not to cut all the way through to the other side and open it out like a book – this is your butterflied chicken

Spread 1 tbsp of hot cross bun stuffing in the centre of each butterflied chicken with a pinch of pepper, then roll the remaining hot cross bun stuffing into 3 balls per person – these are your stuffing balls

Fold the chicken over to seal in the stuffing – this is your stuffed chicken

Transfer the stuffed chicken, skin side up, to a baking paper-lined tray (or two!)

Add the chopped potatoes (reserve the bowl!) and carrot discs

Drizzle everything with a little vegetable oil and a pinch of pepper and put the tray[s] in the oven for an initial 13 min

Tip: Cooking for 3 or more? Use 2 trays!

Once the chicken and potatoes have had 13 min, remove the tray from the oven and add the stuffing balls

Turn the chopped carrot and potato over and return the tray to the oven for a final 18-20 min or until the potatoes are golden and the chicken is cooked through (no pink meat!) – this is your roast chicken, hot cross bun stuffing with potatoes & carrots

Once everything is ready, boil a kettle and transfer the roast chicken to a clean chopping board to rest for 2-3 min

Combine your gravy base with 200ml [250ml] [350ml] boiled water in the reserved bowl, whisk thoroughly

Return the reserved pan to a medium-high heat (no need to clean!)

Once hot, pour in the gravy mix and cook for 2-3 min, stirring regularly, or until thickened – this is your gravy

Add your blanched peas to a colander and pour boiled water all over them to refresh them