Method
Pre heat oven to 180°C. Combine the sausage meat, apricots and sage in a bowl. Divide the mixture into four. With the chicken skin side down on a chopping board, spread the stuffing mixture lengthways down the leg. Wrap the meat around the stuffing totally encasing it. Secure with a cocktail stick or skewer. Heat the oil on high, in a large oven proof pan. Seal the stuffed chicken on all sides until it has a nice colour to the skin. Remove from the heat. Arrange the beetroot and butternut squash around the meat and drizzle with a little more rapeseed oil. Place in the oven for about 30 minutes. Add the mushrooms to roast in the last 5 minutes of cooking.
Meanwhile boil the cauliflower in the milk until soft, for approx. 15 minutes. Drain and puree in a food processor.
Check the chicken is completely cooked through. To serve slice the legs, arrange each one on a plate. Divide the roasted vegetables between each plate, before adding the cauliflower puree. Sprinkle the puree with nutmeg before serving for a little extra spice!
All ingredients used in this recipe are available to purchase from the Fodder farm shop
