Lurking at the back of my fridge was a chicken leg. Not quite what I fancied but it needed using or freezing so I opted to jazz it up a bit by boning the leg, then stuffing it.

If you cannot get your butcher to do it then it is not so difficult to bone a leg yourself just make sure you have a sharp knife.

Stuffed chicken leg with goat’s cheese and thyme

Mix goat’s cheese with chopped fresh thyme, pepper and a little finely chopped garlic. There’s your stuffing which can be set aside.

Take a boned leg of chicken and flatten it a little then place the stuffing along the length rolling up tightly in food grade cling film sealing the end with a knot or string.

Poach the leg in a pain of boiling water for 20 minutes. Remove and allow to cool a little so that you can remove the cling film.

Heat a pan with a little oil then gently sauté the leg for a few minutes until it has taken on colour.
Serve with roasted tomatoes and shallots, garlic and thyme.
It is best served on your roof terrace around 10 pm with a glass of something of your choice.