INGREDIENTS

(makes five portions)

5 cutlets, Frenched
Salt and pepper
Basil, chopped
100g chicken mousse
50g pigs' caul
200g salsify, sautéd
100g girolle mushrooms, sautéd
250ml red wine sauce

METHOD

Season and seal each cutlet on one side.

Spoon on the basil and chicken mousse and cover with a blanched basil leaf and a little pigs' caul.

Serve cutlets on the salsify and mushrooms and lightly sauce with the red wine jus.

Andrew Turner