Jamie Oliver served up a tasty poached chicken and dumplings with juniper berries and a homemade mustard and horseradish sauce on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: 1 x 2 kg whole free-range chicken, 5 juniper berries, 1 bulb of fennel, 2 large carrots, 8 baby carrots, 1 onion, 1 celery heart, 1 bunch of mixed herbs , such as rosemary, thyme, tarragon (30g), 1 bulb of garlic, 250 g fine egg noodles , made with free-range eggs, 250 g fresh or frozen podded peas, 250 g fresh or frozen podded broad beans and extra virgin olive oil.

For the dumplings: 4 large free-range eggs, 5 tablespoons chicken fat , (from the poached chicken) and 120 g medium matzo meal , plus extra for dusting.

For the mustard sauce: 4 teaspoons English mustard powder and 2 tablespoons white wine vinegar.

For the fiery horseradish: 35 g fresh horseradish, ½ a lemon, 100 g half-fat crème fraîche and extra virgin olive oil.

See Jamie’s recipes in his book titled: Jamie’s Friday Night Feast Cookbook available from Amazon now.