Roast Chicken

Preheat oven to 190C

Chop onion in half, and finely dice one of the halves.

Mix with the minced pork, add sage and a little salt and pepper. Bring together in a ball and stuff chicken.

Slice the second half of the onion, and place on roasting tin. Add a little oil to the onion, lay chicken on its back.

Core and quarter the pear and apple, and place around chicken (you can add more).

Drizzle oil over chicken and fruit, sprinkle salt and pepper on chicken.

Put into oven for about 30 mins.

Meanwhile, chop up some potato.

After 30 mins, carefully take out chicken and place potato in roasting tin. Spoon some of the juices over the potatoes and over the chicken.

Put chicken back into oven for at least one hour.

Take out chicken and liftover roasting tin to collect juices – the juices should be clear. (Cook for longer if not clear.)

Remove stuffing from chicken, and set aside, as well as the onions and fruit from roasting tin.

Leave chicken to rest for about ten minutes before carving.

If making gravy, add about 250ml of chicken stock to tin and mix for gravy.

Pour gravy into saucepan and boil to reduce – about 5 mins.

Serve on a plate with vegetable.