Gregory Marchand served up a tasty roasted stuffed chicken with celeriac and wild mushrooms on Saturday Kitchen.

The ingredients are: 1 free-range chicken, olive oil, for frying, 125g soft unsalted butter, 45g chestnuts, cooked and chopped, 5g chopped truffle (optional), 50g Parmesan, grated, 1 medium egg white, 125g brioche crumbs, 1 lemon, zest only and 25g shallots and garlic confit.

For the coffee sabayon: 100g egg yolks, ½ shot espresso coffee, 20g black garlic puree, 100g brown butter, melted, lemon juice, to taste and salt.

For the wild currant mushrooms: 1 tbsp olive oil, 250g wild mushrooms, cleaned and washed, 50g unsalted butter, 1 garlic clove, chopped, 1 tsp chopped herbs and ½ punnet redcurrants.

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