WILD MUSHROOM AND ROAST CHICKEN SPELTOTTO

The great benefit of pearled spelt over rice is that it more readily absorbs flavours, so you can bring alive any leftovers from the weekend roast.

SERVES FOUR

1 Heat the oil in a large frying pan over a medium heat. Add the shallots and fry for about 3 minutes until soft and translucent. Add the pearled spelt and gently sauté for 2 minutes, stirring constantly so the spelt is coated in the hot oil and doesn’t stick to the pan. Add the wine and continue to stir.

2 Reduce the heat to a low simmer. Begin to add 500ml of the chicken stock a little at a time, adding just enough to cover the pearled spelt, then waiting for it to absorb the liquid before adding more. Continue in this way for about 7 minutes until almost all the stock has been absorbed.

3 Continue to simmer the base, then add the additional hot stock, waiting for a spoonful to be absorbed before adding more, until all the stock has been absorbed and the pearled spelt is tender.

4 Meanwhile, melt 50g of butter with a little olive oil in a saucepan with the thyme sprigs and garlic. Once the butter is foaming, remove the thyme sprigs and the garlic, then add the wild mushrooms, season with salt and pepper and cook over a medium heat for 5 minutes until most of the liquid has evaporated and they caramelise slightly. Add the chicken and stir until heated through, then add the crème fraîche and stir until the mixture thickens, making sure it does not boil.

5 Add the mushrooms and chicken to the speltotto with the Parmesan and remaining butter, stirring so that all the ingredients are evenly distributed. Serve hot, with a green salad or vegetables of your choice.