Roasted stuffed chicken with celeriac and wild mushrooms

Method

1. To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour.

2. Preheat the oven to 200C/180C Fan/Gas 6.

3. To make the salt crust, mix all the ingredients plus 200g/7oz water together in a bowl. Then use a rolling pin, roll out the mix to a 4mm/¼in thickness. Chill in the fridge until needed.

4. In a large baking tray place a layer of salt crust to cover the bottom. Place the celery root on the tray and cover it with another layer of the salt crust. Seal the edges and brush the outside of the crust with the egg yolk diluted with a little water.

5. Bake the salt crusted celeriac in the oven for 2–2½ hours, then discard the salt crust.

6. Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C/150C Fan/Gas 3½ and cook for a further 30–40 minutes.

7. To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste.

8. To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately.

9. To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix.