Mushroom Duxelle

• Place the dried mushrooms in a small glass jug and cover with boiling water.
• Peel and chop the shallot, garlic and roughly chop the mushrooms.
• Place a large frying pan on a medium/high heat. Add a large knob of butter and a splash of olive oil, once melted and frothy add the shallot and cook until softened. Then add the garlic and the picked marjoram leaves.
• Chop the livers, add to the pan and sauté until browned.
• Add the chopped mushrooms, stirring to mix through.
• Remove the dried mushrooms from the water, roughly chop and add to the frying pan, with most of the liquid but leaving the grit at the bottom of the jug. Season well and cook until the mixture is dry, then tip onto the large chopping board, finely chop with a large knife and spread out to allow it to cool.
• Wipe out the mushroom pan and reserve for the chicken.

Puff Pastry

• On a clean, flour-dusted surface, slice the pastry lengthways into 4 pieces approximately 5cm in width.

Trevor's Chicken

• Use the tip of a sharp knife to slice into the thickest part of each chicken breast and create a pocket, then season all over with sea salt and black pepper.
• Divide and stuff a heaped tablespoon of the mushroom duxelle into the pockets, then shape the breasts back into their original form, sealing the stuffing inside.
• In small bowls, separate the eggs, beat the yolk, and lightly brush it over the pastry.
• Wrap the pastry around each chicken breast starting at the thicker end, then brush over again with egg yolk.
• Heat some extra virgin olive oil in the reserved (oven-proof) frypan over high heat, add the chicken parcels to seal the bottom of the pastry. Place the whole pan in the preheated oven and bake for 20 - 25 minutes, until golden, delicious, and cooked through. Using a pastry brush, baste the pastry parcels with the pan juices after 15 minutes.

Potato & Celeriac Mash

• Peel and chop the potatoes into medium dice and peel and chop the celeriac into 1cm thick slices.
• Place the celeriac in the bottom of a steamer pan and cover with boiling water, adding a good pinch of salt. Bring to the boil then add the potato. Cook for 15 minutes until softened.

Vegetables

• Prepare the vegetables - top the beans, trim the broccolini stalks and slice a cut into the base. Peel the bottom 1/3 of the asparagus stalks. Place vegetables in the steamer in that order.
• When the potatoes have just 3 minutes until cooked, place the steamer over the potatoes with a lid. Steam for 3 minutes then remove into a medium bowl at room temperature until required.

Mustard sauce

• Peel and finely chop the shallot and 1 garlic clove, then fry in the reserved frypan (BEWARE the hot handle) on a medium low heat with 1 teaspoon of extra virgin olive oil and a knob of butter. Pick in the Lemon thyme leaves and cook for 5 minutes, or until softened, stirring occasionally.
• Add the mustards, stir through and cook for 1 minute, then pour in the wine and allow it to bubble and reduce by half.
• Once reduced, add the cream and simmer until the sauce coats the back of a spoon, then remove from the heat and season to perfection.

Trevor’s Chicken (Continued)

• Once the chicken is cooked, remove from the oven and leave the chicken to rest for 5 minutes. Cover the hot handle with a tea towel and reserve the frypan for the Mustard Sauce. (Beware of hot handle).

Potato & Celeriac Mash (Continued)

• Drain the potatoes & celeriac, return to the pan, add a lug of extra virgin olive oil and a big pinch of salt. Mash badly on purpose! Adjust seasoning to taste. season well.