James Martin visits the South Coast of England to discover why the forests of Hampshire are home to one of Britain’s most prized culinary ingredients, the truffle. The master chef the serves up a tasty truffle dish, forest truffle chicken.

James says about his dish; “This is a luxurious dish of chicken in a creamy mushroom sauce topped with truffle shavings that can be made at home.”

This ingredients for the dish are: 100ml rapeseed oil, 1 large chicken, jointed into 8 pieces, salt and black pepper, 200g bacon lardons, 200g shallots, 1 garlic bulb, cut in half horizontally, 500g wild mushrooms (such as chanterelles, girolles, ceps, and morelles), cleaned, 50g butter, 50ml madeira, 500ml dark chicken stock, 200ml double cream, 1 bunch fresh tarragon and 1 small truffle.

To prepare the dish: Add half the oil to a large hot pan.

Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side.

Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured.

Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.

Pour the sauce over the chicken and simmer for 15-20 minutes.

To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle.