FESTIVE ROASTED SAGE CHICKEN

SERVES 4

• 3 tbsp ghee, softened • 1 x 2kg free-range chicken • 6 whole sage leaves • 1 tbsp ground allspice • 1 tsp ground cinnamon • Himalayan salt and black pepper • 2 lemons, sliced • 6 bay leaves • 2 tbsp coconut oil • 300g chipolatas • 200g streaky bacon • fresh sage sprigs, to serve

1. Preheat the oven to 180˚C. Gently push

2 tbsp ghee under the chicken skin, followed by the sage leaves. Rub the remaining ghee onto the chicken. Sprinkle allspice and cinnamon on top and season well.

2. Place some lemon slices into the cavity. Tie the legs together.

3. Place the chicken in a roasting pan. Add the remaining lemon slices as well as the bay leaves and coconut oil.

4. Wrap each chipolata with a slice of streaky bacon and set it aside. Roast the chicken for 1 hour, add the chipolatas, and roast for another 30 minutes or until all the meat is cooked through.

5. To serve: Slice the chicken and serve it with fresh sage sprigs and the bacon-wrapped chipolatas.