Step 1

Preheat the oven to 200°C/fan180°C/gas Mix together the chorizo, onion, breadcrumbs, red pepper, parsley and egg yolk, then season. Loosen the skin at the neck end and pack in the stuffing, forming a nice rounded shape. Fold the skin back down and secure it underneath the bird with a skewer or a couple of cocktail sticks.

Step 2

Pop the lemon quarters into the body cavity. Season the chicken, put in a roasting tin and cook for 1½ hours, until golden and cooked through. Rest for 5 minutes.

Step 3

Meanwhile, strain the juices and fat from the roasting tin and allow to settle. Skim off all but 3 tablespoons fat. Put the tin back on the hob, add the 3 tablespoons fat and whisk in the flour. Stir in the wine and bubble rapidly, then add the pan juices and stock, and cook for 10 minutes until thickened.

Step 4

Carve the chicken and serve with the gravy and some roast potatoes and green beans, if you like.