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Breast of chicken, wild mushrooms, sweetcorn puree and pommes bouchon Read the Recipe
Head Chef

Arron Jackson

  • For chicken:

  • 1 chicken breast
  • Streaky bacon
  • Knob of butter
  • Sweetcorn puree:

  • 100g of sweetcorn, can be frozen
  • 250ml chicken stock
  • 100ml cream
  • Knob of butter
  • Salt
  • Pepper
  • Wild mushrooms:

  • 100g of fresh wild mushrooms
  • Pinch of salt
  • Knob of butter
  • Pinch of parsley
  • Splash of white wine
  • Pommes Bouchon:

  • 1 large potato
  • Salt
  • 400ml oil (for deep frying)

Breast of chicken, wild mushrooms, sweetcorn puree and pommes bouchon


Season chicken with salt and pepper. Wrap your chicken in bacon, make sure is tight so won’t fall apart while cooking. Meanwhile get your pan really hot, place chicken it in and add butter, put it in the oven for 15 minutes.

Sweetcorn puree:

Place sweetcorn in the saucepan with chicken stock. Cook it for about 30 minutes. Put it still hot into the blender with cream, butter, salt and pepper. Blitz it until smooth.

Wild mushrooms:

Get your pan hot with a splash of oil, meanwhile cut your mushrooms into smaller pieces. Place your mushroom in the pan, and fry it for a minute before turning the heat down. Add your wine and reduce down to minimum, then add your butter and rest of the ingredients.

Pommes Bouchon:

Place your potato in a small saucepan with water and salt and cook it for 12 to 15 minutes until half cooked.

After your potato has cooked, place it in the fridge to cool down. When your potato is finally cold, place it on the chopping board and cut it into a little cylinder using an apple corer. Get your oil to 160’C, place your pommes into it, and cook it until golden brown. Place it on the tray with kitchen paper to avoid dripping oil all over the plate. Season it with salt.