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  • 1 Corn fed chicken supreme
  • 20g Lardons
  • 20g Swede, cooked and diced
  • 20g Leeks, cooked and diced
  • 20g Savoy cabbage, cooked and sliced
  • 10g Celery, diced and blanched
  • 25g MERCHANT GOURMET® wild mushrooms
  • 100ml Chicken stock
  • 100g Mash potato
  • Pinch of freshly chopped Tarragon
  • 15g Butter
  • 10ml Cream


  1. Season the chicken and cook until tender.
  2. Fry the bacon lardons, when golden add chicken stock and dried wild mushrooms. Bring to the boil slowly, set to one side.
  3. Heat up the mash adding butter, cream and the Tarragon, work the butter, cream and Tarragon into the mash and add seasoning to taste.
  4. Add all of the pre cooked vegetables to the bacon and mushroom stock and bring to the boil.
  5. Heat the mash and place in the centre of the bowl, pour the stock around the mash and arrange the vegetables around the bowl.