With Dave Cuth­bert­son of The Cross Keys in Great Mis­senden

Buckinghamshire Advertiser - - SPORT - In­gre­di­ents (serves four) Method

HERE are some won­der­ful flavours and con­sis­ten­cies com­bined into this dish - it’s a knock­out for din­ner par­ties. Here he presents his recipe for Chicken and Parma Ham with Mashed Potato and a Beet­root and Red Wine Sauce 4 chicken breasts 500g parma ham 2 medium-sized beet­root 1k pota­toes 150ml red wine 1 ta­ble­spoon veg­etable oil 100g pea shoots Bunch of thyme Salt and pep­per 1. Boil the beet­root for about 20 min­utes or un­til soft but still firm.

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