Roly-Poly Chicken

LH: Cover the chicken with the Hoisin sauce using either a spoon or a pastry brush if you have it! Place in the oven for 35-40 mins until both the chicken and sausage are cooked through.

Finely peel and chop the onion and garlic. Remove the core from the red pepper and chop into 1½cm cubes. Chop the cucumber and tomatoes into 1cm pieces. Finely chop the celery. Keep these three salad ingredients separate from the others.

In a large pot boil 500ml of water with your chicken stock pot. Add in your couscous and cover the pot tightly. Take off the heat and leave to rest for 5 mins. Tip: Be exact with the amount of water to prevent soggy couscous! Do this in a large pot so there’s room for stirring and to add the veg, especially if you have little hands to help.

Heat 1 tbsp of oil in a frying pan. Add the onion, garlic and pepper, with 1/2 tsp of salt and a good grind of black pepper and fry gently for 5 mins, until soft.

Once the couscous is ready, add the onion, garlic and pepper mix, along with the cucumber, tomatoes and celery. LH: Pick up your wooden spoon, it’s time to get mixing!

Squeeze some lemon juice over the couscous mix, season with ¼ tsp of salt and a good grind black pepper. Pick up the bunch of chives and snip these into 1cm lengths on top of your couscous mix, using scissors. LH: It’s mixing time again!