Wild Garlic Chicken Kiev Wellington

Start with the wild garlic butter. Simply add the wild garlic to a food processor, and blend with a splash of water. Once minced, add the room temperature butter, and blend until the butter and garlic are completely combined.

On a surface covered with a sheet of clingfilm, add your butterflied chicken breast and season with a bit of salt. Pipe your wild garlic butter in the middle of the two breasts, and start rolling the chicken, tying off both ends tightly. Let rest in the fridge for a few hours.

Whilst waiting, make the duxelles. In a clean food processor, blitz the mushrooms until very fine, before transferring to a warm frying pan with oil. Add minced garlic and thyme, and cook off until all the water has been cooked out the mushrooms. Finish with some brandy, and flambé to burn off the alcohol (and impress your guests).

Prepare another sheet of clingfilm, and layer on the prosciutto, followed by the duxelles, and your chicken roll. Wrap this the same way as before, and let firm up in the fridge for another hour.

Place the pastry down on a slightly floured surface, and start rolling your chicken Kiev into the pastry (brush the pastry with a bit of milk to help it stick!).

Brush the outside with egg, and with the extra piece of pastry, make a lattice. Stick onto the outside of the wellington, brush again with egg and bake at 180°c for 25-30 minutes, or until it is evenly golden.

All that's left to do is cut into it, and watch the buttery juices burst out of the middle.