Ingredients

• 1 chicken supreme
• skin and wing bone attached
• handful baby spinach
• 6 oyster mushrooms
• lightly pulled apart into pieces
• small handful pine nuts
• 4-6 slices pancetta
• ground cumin
• olive oil
• 1 sweet potato
• 1 tomato
• 10 mint leaves
• ½ small red onion
• finely chopped

Directions

• Trim the wing bone and tidy up the skin on the chicken.
• Turn the supreme over and remove the fillet and carefully open up a cavity with a boning knife.
• Blanch a handful of baby spinach and refresh in cold water
• drain and squeeze dry.
• Fry the oyster mushrooms in olive oil and allow to cool.
• Mix the spinach and mushrooms together
• season and add a few pine nuts.
• Put this mixture in the cavity of the chicken
• then replace the fillet. Lightly coat the chicken in some ground cumin
• then wrap the chicken in thinly sliced pancetta
• seal it in a hot pan with some olive oil and roast in the oven for 10-12 minutes at 160C/325F/Gas 3.
• Using an apple corer
• cut cylindrical chips from a raw orange fleshed sweet potato. Cook in boiling water for about 4 minutes and allow to cool. Pan-fry the chips in some vegetable oil until they go a golden roasted colour (about 2/3 minutes).
• Cut the tomato into fine dice
• add the finely chopped mint leaves and onion and a few drops of olive oil. Serve with the chicken and sweet potato.