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Everyone will love this recipe which is a posh take on a very simple idea. It looks incredible on the plate, and only you will know how easy it was.


  • 4 corn fed chicken breasts

  • 4 shallot, finely chopped

  • 100g pork sausage meat

  • 8 leaves fresh basil, shredded

  • 2 tbsp olive oil

  • 12 slices black pudding

  • 12 quail eggs

  • 2 tablespoon olive oil

  • 12 rashers streaky bacon, rolled out and baked flat until crisp

  • 12 tablespoons mashed potato

  • Few sprigs chervil

  • To serve

  • 2 tbps olive oil

  • 2 tsp fresh root ginger, chopped

  • 100g mange tout, shredded

  • 4 tablespoon Sherry vinegar

  • 12 tablespoon extra virgin oil


  • 1.

    Mix together the shallot, sausage meat and basil – stuff each chicken breast with the mix.

  • 2.

    Heat the olive oil and seal the chicken until golden brown, season and place in a hot oven 180°c for about 10 minutes or until cooked through.

  • 3.

    Warm the black pudding, heat the olive oil in a frying pan and fry the quail eggs, cut into discs the same size as the black pudding and place on top of them. When the eggs are nearly ready – fry the mange tout with the ginger for about 30 seconds, season, place on a plate and dress with the vinegar and oil.

  • 4.

    Form the hot mashed potato into quenelles, arrange the quail eggs, bacon, and chicken on the plate and finally scatter with the herbs.

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