Instructions: Finely chop the onion and walnuts.

Heat 3 tbsp oil in a small ovenproof pan and add the onion.

Cover and cook in the simmering ovenfor 20 minutes or until soft.

Cool. In a bowl combine the walnuts orange rind parsley cranberry sauce and beaten egg.

Season well.

Stir in the cooled onion mixture.

Set aside.

Gently ease up chicken skin and push in the stuffing.

Reshape the chicken and place in a large roasting tin.

Spread with the mustard and season. Dnzzle over 2 tbsp oil and bake on the bottom runners of the roasting ovenfor 25 to 30 minutes or until cooked basting occasionally.

Set aside to cool.

When cold thickly slice and arrange in a serving dish.

Whisk together 2 tbsp orange juice with the remaining olive oil and seasoning.

Add the strained cooking juices pour over the chicken garnish with herb sprigs and serve.

If serving hot keep the chicken warm whole making the dressing then serve.

This chicken dish can be cooked ahead and served cold at lunch but is just as good served hot.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.