For a medium-sized chicken, pulse in a food processor the onions, white bread, sage and salt and pepper. If you like a ‘bound stuffing’, add 1 egg.

Change out the herbs, add dried fruit such as cranberries, or some citrus zest, or chopped nuts – there are no hard and fast rules, so go off-piste and improvise.

To ensure the stuffing cooks properly inside the chicken (under-cooked stuffing could harbour bacteria from the chicken) aim for a moist, not dry, stuffing and spoon it in loosely – don’t compact it.

For stuffing recipes that include poultry, shellfish or meat, pre-cook these ingredients before incorporating them into the stuffing. Use a food thermometer to make sure the centre of the stuffing reaches 75°C before eating.