I was hoping to make it look as good as some of the Masterchef stuff, it didn’t go THAT well, but it was a lovely, tasty dinner. I’d really like all the mess in the kitchen to clean itself now, but somehow doubt it will happen.

First, I roasted off some lovely winter veggies in the oven, I used a parsnip, some butternut squash, a beetroot and a few shallots, which I finished off with some truffle oil. It made a lovely side dish. Boneless chicken thighs I flattened and stuffed with chopped, cooked porcini mushrooms, rolled, seasoned and placed in the pot with my lovely sauce in the making. The sauce I made by frying some chopped shallots, adding mushroom stock and chicken stock cube. When the chicken cooked through, I finished the sauce by thickening it with some flour and cream, seasoned well and topped with fresh thyme. Served with creamy mustard mash.