A classic Sunday roast, with all the trimmings. Again, plenty of recipes for this, but I will tell you about the stuffing,
seen next to the bacon rolls – which is based on the Scottish dish “skirlie”. Mix 2 parts of coarse oatmeal with 1 part
shredded suet, add a finely chopped small onion, plenty of coarsely ground black pepper and some chopped parsley or thyme.
Gradually add a small amount of boiling water, just enough to melt the suet and bind it all together. Let stand for a while
until cool, stuff the chicken cavity, then roast in your usual way (allowing for the additional weight of the stuffing!)