This simple, classic recipe for stuffing is written especially for children to follow but really does stand up with the big boys. With lemon, thyme and parsley it has a freshness that can be missing from packet mixes. It does seem to be foolproof, but don't take that as a challenge.
Serves 4
Ready in 20 minutes
1. Peel the onion, cut it in half and then cut each half into small pieces on a chopping board. Use a cook's knife to peel away the papery skin from the garlic clove, then push it through a garlic press. Put the onion and garlic in a heatproof bowl with the oil and stir. Microwave on high for 3 minutes until the onions are softened. Use an oven glove to remove the bowl from the microwave.
This will make your roast chicken taste even better.
2. Break up the bread and put into a food processor or blender. Whizz for a few seconds until it turns into crumbs. Carefully lift out the blade and put it in a safe place, ready to wash up later. Tip the breadcrumbs into the bowl with the onion and garlic. Chop the fresh parsley and add it to the bowl. Hold each sprig of thyme by its pointed tip over the bowl and run your thumb and forefinger down the stems to strip off the leaves into the bowl.
3. Put a grater onto the chopping board and rub a lemon against the small holes to make finely grated zest. Keep turning the lemon until you have removed all the bright yellow skin. Take a pastry brush and stroke the zest from the grater into the stuffing bowl, then add the zest collected on the chopping board. Cut the lemon in half and twist and press each half on a lemon squeezer to extract the juice. Add this to the bowl, taking care not to add any pips. Add the egg yolk to the bowl. Season with a pinch of salt and freshly ground black pepper. Mix together well, then pop it in the fridge to cool.
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