Tom Parker Bowles served up a tasty chicken chasseur with mash potatoes dish using a recipe from his new book – The Cook Book: Fortnum and Mason – on This Morning.

The ingredients are: 2 corn-fed chicken Supremes ( the breasts, skin on, with the wing bone attached), 1-tablespoon olive oil and Salt and black pepper.

For the sauce: 50g unsalted butter, 1 shallot, finely diced, 2 plum tomatoes, skinned, deseeded and diced, A pinch of sugar, 100ml white wine, 500ml chicken stock, 120g button mushrooms, halved and 1 tablespoon chopped tarragon.

For the mashed potato: 300 floury potatoes, such as Maris Piper, 50g unsalted butter and 25ml double cream.