Get the ingredients.together. Start soaking the cranberries in the rum and wash the brown rice really well

Put two pans on - one for the rice and another for the chestnuts. Use a sharp knife to cut a cross in each chestnut (it will help with peeling later)

Cook the brown rice - according to packet instructions but usually 1:3 rice:water and 40 mins. And the chestnuts in boiling water for 20 mins.

Melt the butter in a pan, add salt and pepper

Add the onions, garlic, cook over a moderate heat and after a couple.of minutes add the chopped celery. You'll have 3 pans on the go now so it's a perfect moment to pour yourself a glass of chilled white wine and cross your fingers 😉

Add the cranberries, rum and chopped herbs. Chop the apple into small pieces and add to the pan. Stir well, lower the heat to minimum and leave to simmer for 5 minutes

And the herbs

Add the chicken stock, cover and leave to simmer for 15 minutes

After 20 mins turn the chestnut pan off, salvage the chestnuts and peel - thanks to the cuts you made before boiling, peeling will be super easy

Chop the easily peeled chestnuts

And add to the pan

Now the rice should.be ready too. Drain and add to the pan

Stir well and pre-heat the oven to 200°

Put the chicken on the oven rack over the oven tray.

Stuff the chicken

And then add salt and black pepper

Put the chicken in the.oven. Leave heat top amd bottom for 40 mins

And then turn to bottom heat only for 50 mins

Take out and leave to rest for half an hour

Cut, serve and enjoy.

The stuffing is so moist that you won't need gravy. Just eat as it is - with a simple salad if you want a side.