Roast stuffed chicken with mustard fruits and green sauce

Method

1. For the stuffing, heat a little olive oil in a frying pan and gently cook the shallots, celery and garlic for 10 minutes until soft. Remove from the heat and leave to cool.
2. Mix all the other stuffing ingredients in a bowl, then add the cooled shallot mixture and stir to combine. Season with salt and pepper (see Make Ahead). To taste the mix before cooking, fry a bit in a small frying pan and adjust the seasoning if necessary.
3. Season the bird generously inside and out, put in a roasting tin, then leave for 30 minutes to 1 hour at room temperature for the seasoning to take effect. Stuff the neck cavity of the bird with as much stuffing mix as you can, then roll the rest into balls to roast alongside (see Make Ahead). Heat the oven to 200°C/180°C fan/gas 6.
4. Rub the chicken with olive oil, then roast for 1 hour 30-40 minutes. Add the stuffing balls to the tray for the final 30 minutes. If the bird browns too quickly, cover the breast meat with foil. To check the chicken is cooked, insert a skewer into the thick thigh meat and look for clear juices or a digital probe reading of 72°C. Once cooked, set aside to rest for up to an hour before carving.
5. Meanwhile, make the stock. Put all the ingredients in a pan with the reserved mushroom soaking liquid (making sure it’s free of grit). Bring to the boil, then simmer until reduced by half. Season to taste, then strain and keep warm./li>
6. For the green sauce, finely chop the parsley, mint, rocket/watercress and capers, then put in a bowl, stir in the dijon mustard and slowly drizzle in enough olive oil to make a loose dressing. Season to taste with the vinegar, salt and pepper (see Make Ahead).
7. To serve, put the chicken on a deep platter with the stuffing balls, then pour over some infused stock, a little of the mustard fruit liquid, mustard fruits and green sauce. Serve with your favourite veg.

This recipe is by chef Matt Tebbutt.