James Rich served up a tasy chicken with cider and cheddar crumble on Sunday Brunch.

The ingredients are: 2 tablespoons olive oil, 1 large onion, chopped, 2 celery stalks, chopped, 2 carrots, chopped, 2 garlic cloves, crushed, 100 g mushrooms,sliced, 350 g skinless boneless chicken thighs, cut into chunks, 1 teaspoon dried oregano, 1 cooking apple, such as a Bramley, peeled and cored, 1 tablespoon wholegrain mustard, 200 ml dry cider, 100 g crème fraîche, salt and freshly ground black pepper.

For the crumble: 250 g plain (all-purpose) flour, 1 teaspoon mustard powder, salt and freshly ground black pepper, 150 g butter, at room temperature, diced, 150 g mature Cheddar, grated (shredded) and 30 g hazelnuts, chopped.

See James recipes in his book titled: Apple: Recipes from the orchard available from Amazon now.