Festive Rosemary Roast Chicken

Roast the chicken on the middle shelf of your oven for 75-95 mins, depending on size (see product label for cook time). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when the juices from the thigh run clear and there's no pink meat.

Serve in a large serving dish.

Lay a rasher of bacon on a chopping board. Place a cocktail sausage on top and roll it up. Repeat with the other sausages and rashers. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the sausages onto a baking tray and bake on the top shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Serve the pigs in blankets on a plate.

Fill and boil your kettle.

Halve, peel and chop the onion into quarters. Roughly chop the carrot into thick rounds (no need to peel).

Heat the oil (see pantry for amount) in a large saucepan on medium-high heat.

Once hot, add the onion and carrot and fry, stirring occasionally, until browned, 10-12 mins. Adjust the heat if needed.

Once the veg is browned all over, add the plain flour (see ingredients for amount - we may've sent you more than you need) and stir until it's well coated. Cook for 30 secs, then slowly pour in the boiling water (see pantry for amount). Stir continuously to avoid any lumps.

Stir in the chicken stock paste until dissolved. Bring to the boil, then reduce the heat to medium.