James Martin serves up truffle-stuffed roast chicken with vegetables and cream sauce for food heaven for Matt Goss on Saturday Kitchen.

James says: “Add luxury to roast chicken with truffles and a rich, creamy sauce made from homemade chicken stock. Perfect for a posh Sunday roast.”

The ingredients for the stuffed roast chicken are: 1 whole chicken, legs and wings removed but kept, 200g salted butter, softened, 1 truffle, sliced, salt and freshly ground black pepper and 4 carrots, peeled and cut into batons.