Jamie Oliver maked a chicken in a crust dish with herby mushroom butter on today’s Jamie and Jimmy’s Friday night feast.

Jamie says “Cooking a whole chicken in a pastry crust will give you the most incredible flavour and beautifully tender results”.

To make his herby butter, Jamie places dried porcini into a small bowl, and covered them with boiling water and left them to soak for about 10 minutes. He then finely sliced garlic and tears some wild mushrooms, and placed into a medium frying pan over a medium heat with thyme leaves and a lug of olive oil and fried for 5 to 8 minutes.

He then transferred the porcini to a board then chopped and added them to the pan, then poured the porcini liquid through a fine sieve into the pan. He continue to cook the mixture for a further 3 to 4 minutes until thickened and reduced, then finally season to taste and leave to cool.