4 x 200g maize-fed chicken supreme
500g peeled potatoes
Salt and pepper
1 small head savoy cabbage
4 flat grilling mushrooms
4 plum tomatoes
For the vinaigrette 1 bunch watercress
tbs hazelnut oil
â "tbs cider vinegar
Dijon mustard to taste
Cook and mash the potatoes add the cream and seasoning. Cut into 1in dice wash and cook the savoy cabbage with the butter etuvée fashion. Add to the potato.
De-eye blanch skin and peel the tomatoes. Cut into quarters retaining the flesh.
Season and grill the chicken supreme and mushrooms.
Pick the watercress and gather into small bunches. Add to the vinaigrette.
Dress a large quenelle of bubble and squeak in the centre of the plate. Lay the grilled supreme on this.
Place the mushrooms at the top of the plate. On this put the tomato quarters (pan-fried in a touch of hazelnut oil).
Surround with a little of the watercress vinaigrette. Serve.