Made from

Ingredients for 12 portions of purée

  • White truffle oil
  • 900g cauliflower florets
  • 100ml milk or cream
  • 50ml chicken stock

For 2 portions of chicken and sauce

  • 2 teflon fried chicken breasts
  • 200ml chicken stock
  • 2 medium dried morels
  • 4 large dried shiitake
  • 1 shallot, diced
  • 1tbsp fresh or dried tarragon
  • 40ml double cream

  • ½ savoy cabbage, shredded
  • 25g butter
  • A pinch of chilli flakes
  • Salt and pepper
  • Porcini mushroom powder and mustard cress to serve

Luxurious chicken, truffled cauliflower and morels


Blanch the cauliflower for three minutes until soft then drain and throw back in the pan. Add 5tbsp truffle oil, or a bit more if you like, then pour in a good glug of double cream, about 100ml, and 50ml of good chicken stock. Season with salt and blitz until very smooth, then pass through a fine mesh sieve until it’s really silky. Do it again if you need to. Keep it warm while you make the rest.

Bring the morels and shiitake to the boil in the stock then let them soak for ten minutes till you get nice soft mushrooms and a lovely stock. Remove them and slice into thin strips. Reduce the stock by half.

Return the chopped mushrooms to the stock. Add the tarragon and cream and bring back to the boil for a bit to thicken slightly. Don’t overdo it though, it should be creamy, not too thick.

Simply cook the chicken in the oven or sauté pan, this part is the easy bit. While that’s happening, sauté the cabbage in the butter for one minute until it starts to soften, then stir in the chilli flakes and season well. You want to keep it nice and green with a little bit of bite so be careful to not overcook it.

Plate with a few tablespoons of the purée followed by a handful of cabbage and some of the mushrooms from the sauce. Slice the chicken breast and gently add the cress and a sprinkle of the porcini powder. Pour over the sauce and serve.

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