Apple-Stuffed Chicken with Colcannon

Core the apple and cut it into quarters. Rub one quarter over the chicken skin before using it to stuff the chicken. Cut the other three quarters into wedges and add them to the roasting pan.

Mix oil with herbs, salt and pepper, and drizzle over the chicken and apple wedges. Roast at 200ºC (390ºF) for 1 hour, basting regularly.

For the colcannon, peel the potatoes and boil until soft. Mash with 2 tablespoons butter, cream, salt and pepper.

In the meantime, slice the cabbage and bacon into thin strips. Fry in the remaining tablespoon of butter until the leaves are wilted and the bacon is crispy. Mix with the mashed potato, tasting and seasoning accordingly.

Serve, or prepare a Guinness gravy to serve with the chicken.

To make the optional gravy, take the chicken out of its roasting tray to rest. Remove the tray to the stove over a low flame and stir to remove all over the gunky chicken stuff from the bottom. (You may want to drain off some of the fat at this point.) Gently stir in the gravy powder and Guinness to make an apple-y, beer-y gravy. Serve.