Raymond Blanc served up chicken with morel mushrooms and leeks in vin jaune wine sauce on Raymond Blanc: How to Cook Well.

The ingredients are: 30g dried morel mushrooms, soaked overnight in 250ml cold water, 4 skinless free-range chicken breasts, 15g unsalted butter, 100g very firm button mushrooms, 200ml Vin Jaune, 200ml double cream.

For the leeks: 15g unsalted butter, 2 large leeks, trimmed and washed, sliced diagonally into 2cm pieces.