Anna Haugh served up stuffed chicken breast with potatoes and mushroom sauce on Saturday Kitchen.

The ingredients for the potatoes: 2 potatoes, peeled, 2 tbsp olive oil, pinch garlic powder and pinch onion powder.

For the stuffed chicken: 200g sausagemeat, 1 large sprig parsley, finely chopped, 50g hazelnuts, roughly chopped, 4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast, 12 slices smoked pancetta and salt.

For the mushroom sauce: 100g salted butter, plus extra to finish the sauce, 1 garlic clove, roughly chopped, 10 sage leaves, 450g girolle mushrooms, cleaned and 200ml chicken stock.

See recipes by Anna in the book tiled: Chefs at Home: 54 chefs share their lockdown recipes in aid of Hospitality Action available from Amazon now.