1. Preheat the oven to 200C fan. Drizzle some olive on a baking tray.
2. Chop the vegetables up into the same sized pieces, peel the garlic clove and give the herbs a quick wash if you’ve picked them from the garden.
3. Spread the vegetables across the baking tray with honey and a generous amount of salt and pepper. Scatter the herbs evenly across the vegetables but also make some-what of a bed of herbs for the chicken leg to lie across. In my opinion, the more herbs the better!
4. Next, the chicken. If you are using a chicken breast then simply just cut out a little pocket using a sharp knife. For the chicken leg, run the knife down along the bone to pull the meat away from it, this way you can push some of the stuffing right into it.
5. Crumble the white pudding up into little pieces so that it resembles stuffing. Pack a generous amount of it into the chicken – I love white pudding so I try to squeeze in as much as I can without having it actually exploding out from the chicken!
6. Lie the chicken on top of the herbs and slather the chicken with some butter and an extra bit of seasoning – the butter will give a nice crispy skin on the chicken leg once it is cooked.
7. Cook in the oven for at least 40 – 45 minutes. Cover with a sheet of tin foil towards the end to prevent the vegetables or chicken from browning too much. During this time you could possibly make a quick gravy for yourself, give the ultimate roast dinner feels.
8. Serve the chicken on a bed of the roasted vegetables, chicken on top – if using the leg serve the chicken with the bone pointing away from you so you have a lovely presentation. Finally finish with handful of watercress and pea shoots for a quick but effective garnish.

Recipe by Anna Hevers