Baby marrow and cream cheese-stuffed deboned chicken with summer greens and herb butter – Food & Hom

Ingredients

• <h3>Baby marrow stuffing</h3>
• olive oil ,to fry
• 1 onion, peeled and finely diced
• 1 garlic clove, peeled and minced
• 100g baby marrows, grated
• 30g Parmesan, grated
• 60g dried breadcrumbs
• 90g cream cheese, softened
• 30ml (2 tbsp) chives, chopped
• salt and freshly ground black
• pepper, to taste
• <h3>Chicken</h3>
• 1 chicken, tunnel deboned with leg
• bones still in
• 1 garlic clove, peeled and cut in half
• large knob butter, softened
• fresh thyme leaves, to sprinkle
• <h3>Herb butter</h3>
• 120g butter, softened
• handful fresh parsley, roughly
• handful chives, chopped
• <h3>Summer greens</h3>
• 200g asparagus, blanched
• 180g fine beans, blanched
• 120g fresh peas, blanched
• 120g sugar snap peas, blanched
• lemon wedges, to serve