By Florence Statham
Ingredients:
100g breadcrumbs
2 cloves
1 lemon juice and rind
1 egg lightly beaten
1 teaspoon dijon mustard
2 tablespoons olive paste
1 bunch fresh parsely
Black pepper
Salt not needed
Mix all in a bowl with hands, make a ball and stuff into chicken before roasting normally. We put some Rosnay olive oil and black pepper on top of the chicken before roasting in a tray. Once the chook is cooked slowly pour most of the fat off the pan juices and add some water and a pinch of flour and warm the pan on a flame to make the gravy. Strain the gravy into a jug.
I normally cook the vegetables seperately on another tray.