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ONE PAN SAGE AND ONION CHICKEN AND SAUSAGE
I took it into my head one day that I wanted to marinate and cook some chicken with the flavours of a traditional sage-and-onion stuffing. So onion, mustard, sage and lemon infuse the jointed bird, and sausages are cooked alongside the pieces in one big pan. I started off with English butcher's sausages but this works just as well with Italian sausages (no bread, so good for carb-avoiders) and also, though taking on a different character, with spicy Spanish chorizo. As you can imagine, it is hardly any work, and if you haven't got time to give a proper night's martinating in the fridge, then leave…
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