Stuffing Crusted Free Range Chicken With Buttery Veg

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

Boil half a kettle, then chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

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

Chop your potatoes into bite-sized pieces

Add a large knob of butter to a bowl with 100ml [130ml] [170ml] boiled water

Grate your cheddar cheese finely

Once the butter has melted, add your panko breadcrumbs and dried sage to the bowl with the grated cheese and a pinch of salt and pepper and give everything a good mix up, then set aside to absorb – this is your cheese & sage stuffing mixture

Add the chopped potatoes to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your roasties

Reboil half a kettle

Meanwhile, add your free range chicken breast portion[s] to a chopping board, then slice through the thickest part, being careful not to cut all the way through and open out like a book

Cover the chicken with cling film and bash with a rolling pin until it is of even thickness – this is your butterflied free range chicken

Top the butterflied chicken with the cheese & sage stuffing mixture, then press it down gently to coat the surface of the chicken – this is your stuffing crusted free range chicken

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat, then once hot, add the stuffing crusted free range chicken (stuffing side down first) and cook for 3 min on each side or until golden and crispy

Once crispy, add the stuffing crusted free range chicken to a baking tray (or two!) and add it to the oven for 12-14 min or until cooked through (no pink meat!), reserve the pan and oil

Heat a separate, large, wide-based pan (preferably non-stick with a matching lid) with a small drizzle of vegetable oil over a high heat

Once hot, add the carrot discs and sliced leek with a small knob of butter, a pinch of salt and 120ml [160ml] [200ml] boiled water

Cook, covered, for 7-8 min or until the carrot is tender with a slight bite – this is your buttery veg

Return the reserved pan to a medium heat

Once hot, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min, stirring frequently, until you're left with a sandy paste

Whisk in 250ml [325ml] [400ml] boiled water with your chicken stock mix, Marmite, onion marmalade and a pinch of salt

Bring to the boil over a high heat and cook for 5-6 min or until thickened – this is your onion gravy