Chicken breast meat. Stuffing ingredients (for allergens see items in BOLD): white breadcrumbs 61% (fortified WHEAT flour(WHEAT FLOUR, calcium carbonate, iron, niacin, thaimin) salt,yeast) ciabatta breadcrumb 20% (fortified WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, Thiamin), extra virgin olive oil, salt, yeast) Roasted onion flake 9%, onion flake 4%, english sage 3%, wild sage, yeast powder, onion salt.

Preheat the oven to 190°C/350°F/Gas Mark 4. Place the Paupiette in a roasting tin and cook for 45 minutes to an hour, basting it once or twice with its juices if wished. The meat is cooked when, if it is pierced with a clean skewer, the juices run clear. When it is cooked, remove the Chicken Cushion from the oven and let it rest for 15 minutes in a warm place before serving

Butchers Tip: This Chicken Leg Paupiette is carefully hand-tied to give it a distinctive shape - do remember to remove the string before carving.