Mexican Roast Chicken with Stuffing

5 Slices White Bread
3 Tomatillos, Finely chopped (optional)
2 Tbsp Chipotle Paste
1 Spanish Onion, Diced
1 Egg
1 Handful Diced Chorizo
1 Handful Sweetcorn
1 Chicken

Remove the crusts from the bread, put it in a blender and turn it into crumbs. Fry the onion and chorizo until the onion is soft. Tip everything (except the chicken and half of the chipotle paste) into a bowl and mix well. Season to taste. Put this stuffing inside the chicken. Smear the remaining chipotle paste over the chicken and roast. Cooking time will depend on the size of the chicken, but 1 hour at 200 C is usually not too far off.

Crab Bisque

This is a simpler variation of the Prawn Bisque posted previously. It's no less delicious though.

Discarded prawn heads / shells leftover from peeling prawns in other recipes - Lots
1 bulb Fennel, cut in half
2 Carrots
1 White Onion, peeled
Small handful Tarragon, finely chopped
400gms brown and white crab meat
4 Tbsps Tomato Puree
200ml Single Cream
200ml White Wine

Put the prawn heads into a large pot with 4 pints of water. Add the fennel, carrots and onion and bring to the boil. Simmer gently for about an hour, then strain through a sieve.

Freeze half of the liquid for later use, or boil vigorously to reduce liquid by half. Add the tomato puree and the wine to the remaining liquid and return to a simmer. Season to taste, then add the crab, tarragon and cream. Stir well and serve.