Roast chicken with sausage stuffing

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Heat 1 tbsp oil in a frying pan over a medium-high heat. Fry the sausagemeat, breaking it up with a wooden spoon, until golden (about 10 minutes). Transfer to a large bowl with a slotted spoon.
2. Add the remaining oil to the pan and fry the carrot, celery and shallots with a pinch of salt for 5-6 minutes until softening. Add the garlic and peppers, then cook for 2 minutes. Mix into the meat with the chopped dill, parsley and lemon zest. Season. Transfer three quarters of the stuffing to a 1 litre baking dish and mix with three quarters of the bread.
3. Whizz the rest of the bread in a food processor to form crumbs. Mix into the remaining stuffing mixture, then stuff into the neck cavity of the chicken. Rub the butter over the skin, season well, then put the lemon and remaining dill inside the cavity.
4. Put the stuffing dish in the bottom of the oven and put the chicken directly on the rack above, so the juices drip into the stuffing. Roast for 1 hour 15-20 minutes until the juices run clean when the thickest part of the thigh is pierced with a skewer.
5. Loosely cover the stuffing and chicken with foil and rest for 
15 minutes, then joint to serve.