Simon Rimmer served up chicken breast with celeriac and tarragon sauce on Eat the Week with Iceland.

The ingredients are: 4 chicken supreme (skin on and bone in), 2 onions (sliced), 2 cloves of garlic (crushed), 1 head of celeriac (peeled and cut into 25-30mm cubes), 50g dried mushrooms (soaked in hot water for 30 minutes), 100ml white wine, 225ml cream and Handful tarragon (chopped).

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.