Basil pesto stuffed chicken

Serves 4-6

Pesto

375ml basil leaves

2 cloves of garlic, crushed

180ml grated Parmesan cheese

50g pinenuts

125ml olive oil salt and pepper

1 chicken, spatchcocked

250ml chicken stock

Put the basil and garlic into the bowl of a food processor and roughly chop. Add the cheese and pine nuts and pulse again. Then with the machine running slowly add in the olive oil. Adjust the seasoning to taste. Scrape the mixture into a bowl.

Slip your fingers under the skin of the chicken and loosen it gently without tearing it. Work half the pesto mixture under the chicken skin. Rub the chicken with any remaining pesto.

Place the chicken into a roasting pan, add half the stock to the pan and roast at 180°C for 45-60 minutes until it is cooked.

Baste with pan juices from time to time. Top up the pan juices with the stock if it gets dry (use this to make a gravy with a little cornflour slaked with water).

Remove from the oven and put the chicken on to a carving board, cover with foil and rest for 10 minutes before carving. Serve either hot or cold.

The pesto can be prepared a few days in advance and stored in a sealed container in the fridge.