In the lead-up to Easter, millions of hot cross buns are sold across the country. These delicious, sweet, spicy treats often go stale and uneaten, but one chef is urging people not to throw them out.
Gousto's lead chef, Sophie Nahmad, has shared an amazing recipe that will use up any leftover buns you have and turn them from a stale mess into a "showstopping" Sunday roast. She said: "Instead of traditional breadcrumbs, hot cross buns can be blitzed with sage, garlic and onion to transform leftover buns into a rich, fragrant stuffing with crispy edges and a soft, flavour-packed centre. The natural sweetness pairs perfectly with savoury herbs, elevating a classic roast into something a little more special."
"The subtle sweetness works beautifully with sage and onion, creating a stuffing that feels both comforting and a little bit unexpected."
If you want to try this recipe for yourself you'll need:- Two hot cross buns (slightly stale works best)
- Two chicken breast joints
- One brown onion
- Three garlic cloves
- One tsp dried sage
- One chicken stock sachet (or cube)
- Three white potatoes
- Two carrots
- 160g peas
- Two gravy sachets (or equivalent)
- Olive oil, butter, pepper
Preheat your oven to 220C or 200C fan. Peel and quarter your potatoes, then slice your carrots into rounds.
Microwave your potatoes for six to eight mins until slightly tender.
Slice the onion into wedges and separate the petals. Crush your garlic and then cook both in olive oil over a medium heat for four to five minutes until softened.
Add your sage and butter and cook for another minute. Take off the heat.
Tear your hot cross buns into pieces and then mix in a food processor with your sage and onion mix, your chicken stock and a pinch of pepper until a stuffing consistency forms.
Butterfly the chicken breasts by slicing into the thickest part and opening them out.
Spoon stuffing into the centre, then fold closed. Roll the remaining stuffing into balls
Place the stuffed chicken on a tray with potatoes and carrots. Drizzle with oil and season. Roast for 13 minutes, then add the stuffing balls and turn the veg.
Return to the oven for 18-20 minutes until golden and cooked through.
Mix the gravy with 200ml boiling water and cook until thickened. Pour boiling water over the peas to heat through.
Rest and slice the chicken.
Serve the stuffed chicken with roast potatoes, carrots, peas and stuffing balls, drizzled with gravy.
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