ASDA part of the Wal-Mart family

• 25g butter
• 1 medium onion, finely chopped
• 1tsp ground mixed spice
• 60g long grain white rice
• 50g pine nuts
• 0.5 chicken stock cube
• 60g sultanas
• 1 medium Asda Extra Special cornfed, free range chicken
• 2tbsp olive oil

1 Preheat oven to 200C/Gas 6. Heat half the butter and cook onion for 10 minutes until soft but not coloured. Stir in mixed spice. Add the rice and nuts and cook for 4 minutes. Dissolve the stock cube in 160ml boiling water and add with the sultanas. Bring to the boil, then simmer for 10 minutes until the water is absorbed. Tip into a clean bowl and cool quickly.

2 When the stuffing is cool, spoon into the neck of the chicken. Weigh, sprinkle on the oil and season. Roast at 45 minutes per kilo until the juices run clear when you pierce the thigh with a skewer. Leave for 15 minutes before carving.