Bucatini-stuffed Roast Chicken Recipe - Great British Chefs

Ingredients

• 1 chicken, about 1.8kg (boned; ask your butcher to do this for you)
• 1 banana shallot, roughly chopped
• 4 tsp extra virgin olive oil
• 200g of pancetta slices, unsmoked
• 150ml of white wine
• 150ml of chicken stock
• 100g of fresh peas
• 120g of bucatini pasta
• 5g of parsley, chopped
• 5g of chives, chopped
• 50g of pecorino, grated
• 100g of mozzarella cheese, cut into small cubes
• sea salt
• black pepper
• 300g of white onion, finely chopped
• 4 tbsp of extra virgin olive oil
• 1kg large ripe tomato
• 2 garlic cloves, chopped
• 20g of basil leaves