Sir Patrick Stewart and Jamie Oliver served up tasty Mexican chicken enchiladas with mole sauce, green rice and corn salsa on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: 1 onion, 2 carrots, 2 sticks of celery, 1 bulb of garlic, 2 kg whole free-range chicken, 1 teaspoon black peppercorns, 1 bunch of fresh flat-leaf parsley , (30g), 12 corn tortillas and ½ a bunch of fresh coriander , (15g).

For the mole: 250 g dried mulato peppers, 160 g dried ancho pepper, 160 g dried pasilla pepper, pork dripping, 125 g sesame seeds, 125 g unsalted peanuts, 125 g blanched almonds, 2 onions, 10 cloves of garlic, 1 teaspoon ground cinnamon, 1 teaspoon ground clove, 1 teaspoon ground star anise, 1 teaspoon ground black pepper, 1 ripe plantain, 3 ripe tomatoes, 125 g raisins, 1 soft corn tortilla, ½ a quality white bread roll and 200 g quality dark chocolate , (70%).

For the corn salsa: 1 corn on cob, 2 limes, 1 small red onion, 3 ripe mixed-colour heritage tomatoes and 2 jalapeño chillies.

For the green rice: 1 tablespoon pork dripping, 1 onion, 2 cloves of garlic, 250 g long grain rice, 500 ml poaching liquor , (see step 1) or organic chicken stock, 1 bunch of fresh coriander , (30g), 1 bunch of fresh flat-leaf parsley , (30g) and 50 g dried epazote , (optional).

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