Roast chicken, spatzle and Madeira sauce

Preheat the oven to 200C/gas 6. Combine the herbs, butter, breadcrumbs and salt and pepper.

Push this stuffing between the meat and the skin of the whole chicken. Place in a roasting tin and roast for 1 hour - until the skin is golden and the meat is tender.

For the spatzle , combine the flour, eggs, yolks, olive oil and water until they come together as a firm paste.

Bring a large saucepan of water to the boil and push the spatzle through the holes of a colander into the water. Cook for one minute before draining in a colander.

Heat the butter in a frying pan over a moderate heat, and fry the spatzle, stirring frequently, until golden.

To make the sauce, heat the oil in a saucepan and gently fry the shallots until soft but not coloured - about 5 minutes.

Add the thyme, bay leaf and Madeira to the shallots, and cook down until reduced by two-thirds.

Pour in the chicken stock and reduce by a further two-thirds. Stir in the cream and cook-down for another 5 minutes. Season to taste and pass through a fine sieve.

Carve the chicken into eight joints, drizzle over the sauce, and serve with the spatzle.