Instructions: Preheat oven to 200c/400f/Gas 6.

1 Remove the false fillet from the chicken. Cut a pocket horizontally through each breast. Keep to one side.

2 Heat 1 tbsp oil in a frying pan and cook one-third of the mushrooms for a minute. Chop the false fillet and put in a bowl with the mushrooms, chervil and 2 tbsp double cream. Season.

3 Fill each breast with the mixture. Roll each breast in buttered foil and roast in the oven for 25 minutes or until cooked.

4 Boil a pan of water with the white wine vinegar, pinch of salt, sprigs of thyme, turmeric, cumin and marjoram.

5 Add the florets, cook for four minutes and drain. Put in a bowl with 2 tbsp olive oil, dill, coriander sprigs and six chopped sundried tomatoes. Mix and serve.

6 Heat a wok or deep frying pan with the vegetable oil and cook the diced potatoes until golden. In a separate frying pan heat 1 tbsp olive oil and cook the remaining sundried tomatoes, remaining mushrooms and leek. Mix with the potatoes, dill and parsley. Serve with the chicken.

7 Cut out two thick discs about 10 1/2cm/4" diameter from the bread slices. Melt the butter in a frying pan. In a bowl whisk together two eggs and 2 tbsp double cream.

8 Dip the bread in the mixture and fry until golden on both sides.

Keep warm. In the same pan fry the halved strawberries with some black pepper and balsamic vinegar. Remove from the heat and leave to stand.

9 In a bowl mix together the chopped strawberries with the syrup and 2 tbsp double cream. Serve with the french toast and pan-fried strawberries.

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