Christmas Chicken Thighs

Preheat the oven to 180°C and line a baking tray with non-stick baking parchment.

Squeeze the sausage meat into a mixing bowl, discarding the casings. Add the sage, cranberries, garlic granules, onion granules and thyme. Mix together (we find it's easier to use your hands so that you can get everything evenly mixed).

Lay the chicken thighs out flat and spread with an even layer of the sausage mixture. Roll up each chicken thigh tightly, and then secure with a cocktail stick or skewer to seal in the filling.

Place each rolled chicken thigh onto the lined baking tray and, using half the cranberry sauce, brush the top of each. Lay a bacon medallion on top of each chicken thigh.

Place into the oven for 30 minutes. Remove from the oven and brush the remaining cranberry sauce on top of each slice of bacon. Return to the oven for a further 5-10 minutes, until the chicken and sausage are cooked through and the outside is turning golden brown. Remove the cocktail stick before serving.