CHICKEN THIGHS STUFFED WITH GOAT’S CHEESE

Heat the oven to 200C/Gas 6; peel, deseed and cut the butternut squash into wedges; mix with 1 tablespoon of the olive oil, 1 tablespoon chopped sage and some seasoning; place on a baking tray and cook for 15 minutes

Mash the goat’s cheese, garlic, the remaining tablespoon of chopped sage and the teaspoon of chopped rosemary with some salt and pepper, in a bowl with a fork

Lift the skin from the chicken thighs to make a pocket between the flesh and the skin, then push some of the cheese mixture into the pocket and squash down, smoothing it out underneath; season the skin well

Fry the bacon in the remaining tablespoon of oil, for a few minutes until golden brown; scoop out of the pan, leaving the oil

Fry the chicken thighs skin-side down for 6-8 minutes until golden; turn over gently, don’t worry if a little cheese falls out, and cook for another 2 minutes; transfer to the baking tray between the squash wedges, then scatter over the bacon; pour any juices over from the pan and tuck in the rosemary sprigs

Cook for another 25 minutes, in the oven, until the chicken is cooked through and the squash is tender; when dishing up, spoon any cheese that has escaped back over the chicken