Chicken

For the stuffing

• 3 slices of white bread
• 3 tbsps of chopped parsley
• 1 tbsp of chopped thyme (take the leaves off the twig in winter as it can be quite woody - or used dried thyme)
• lemon
• salt and pepper

For the Roast

• 1 medium organic chicken 
• 10 chipolata old-spot sausages
• 1 pack dry-cure bacon (to put over the top of the chicken when roasting)

Seasonal Veg

Gravy 

• 120g homemade breadcrumbs or panko 
• 3 cloves garlic, finely chopped or grated
• 2 tablespoons finely chopped fresh Italian flat leaf parsely
• ½ teaspoon dried Italian seasoning (optional)
• 100g finely grated pecorino Romano or parmesan cheese (or both)
• salt
• freshly ground black pepper 
• 3 large eggs
• 50g plain flour
• boneless, skinless chicken breasts, thinly sliced 
• olive / vegetable oil for frying

• 2 tbsp vegetable oil
• 8-10  skinless, boneless chicken thighs(about 1kg)
• 2 onions, finely chopped
• 2 celery sticks, finely chopped 
• 2 carrots, finely chopped
• 50g butter
• 50g plain flour
• 500ml milk
• 1 chicken stock cube
• 1 tbsp Dijon mustard
• small bunch of thyme, leaves picked, or use 1 tsp dried thyme
• 1 egg, beaten
• 375g sheet ready-rolled puff pastry

• 30g taco seasoning
• 1 tbsp olive oil
• 1 lime, juiced
• 2 lbs boneless skinless chicken breasts, cut into thin slices
• 1 red onion, sliced thin
• 1 red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 green bell pepper, sliced thin
• small flour tortillas, warmed, optional
• avocado, optional
• cilantro, optional
• salsa or hot sauce, optional

Ingredients    

• 1 organic free-range chicken (1.5kg - 2kg)
• 2 medium onions (roughly chopped) 
• 4 red chillies (chopped)
• 3 garlic cloves (crushed/chopped)     
• 2 tsp sweet/smoked paprika
• 2 tbsp red wine vinegar    
• 2 tbsp chopped parsley    
• 2 tbsp olive oil    
• lemon wedges and Tabasco / haressa, to serve