I used to work with Suzi quite a few years ago at FKB in London, she always liked stuffing with nuts, well here is her recipe. Take one young bird which you have washed thoroughly. Gently fry one small finely chopped onion in melted butter until golden and soft. Add two ounces of chopped mushrooms and continue cooking for about five minutes. Stir in a pinch of dried rosemary, parsley, chives, thyme, and the finely grated rind of a lemon, with a pinch of salt and pepper. Fold into two ounces of day-old white breadcrumbs then bind with an egg. Allow to cool before you start to stuff (unless your hands are used to the heat). Hold your bird firmly with one hand, opening toward you. Introduce your stuffing gently but firmly, being sure to get right to the back. Some people like to have a couple of rashers of bacon across the breast as well as sausages over the thighs - it's entirely a matter of personal choice. Lay foil across the bird to prevent drying out.

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