Roast Chicken

Separate the broccoli into florets (mini trees). Place your hand flat on top of the chicken and slice into it from the side so it opens like a book. Lay the chicken between two sheets of clingfilm and whack the chicken using the base of a pan or a rolling pin until it's 1cm thick Slice open the sausage, remove the meat and discard the skin. Put the sausage meat in a mixing bowl and combine with the breadcrumbs to make the stuffing.

Place the stuffing in a line across the long edge of each chicken breast (divide the stuffing evenly!). Roll the chicken breast up tightly, enclosing the stuffing inside. TIP: Secure the rolls with cocktail sticks if you have some. Heat a drizzle of oil in a frying pan on medium-high heat. Season the outside of the rolls with salt and black pepper and fry for 5 mins. Turn regularly to get an even golden colour.

Transfer the chicken to another lined baking tray and roast on the top shelf of your oven, 15 mins. TIP: Don't wash the frying pan. When the chicken is cooked, remove from the oven, cover with foil and rest for a few mins. TIP: The stuffed chicken is cooked when both the stuffing and chicken are no longer pink in the middle. Put a large saucepan of water with a pinch of salt on to boil for the broccoli and boil your kettle!

Dissolve the chicken stock pot in a measuring jug of boiling water (amount specified in the ingredient list). Put your frying pan back on medium heat with a glug of oil and the flour. Stir and cook for 1 minute until you have a thick paste (this is a roux!). Bit by bit, add the stock, stirring well so there are no lumps. Bring to a simmer and keep stirring (use a whisk if you have one!). Cook until thickened to your liking, 3-5 mins.