Instructions: Preheat the oven to 230C/475F/Gas 9.

1 Cut the potatoes into cubes and place in a pan of boiling salted water, cover and simmer for 10-12 minutes until tender.

2 Heat a large frying pan. Finely chop the onion and set aside 2 heaped tbsp. Add 2 tbsp oil to the pan and tip in the remaining onion. Cook for 2-3 minutes until softened but not browned.

3 Heat a small pan. Place the flour on a plate, season generously and use to coat the chicken (reserving any that is remaining).

4 Add the chicken, skin-side down to the softened onion mixture and cook for about five minutes on each side. Add a little oil to the heated pan and tip in the reserved 2 heaped tbsp onion. Cook for a minute or two until softened.

5 For the Tomatoes: Plunge them into boiling water for 30 seconds and place in a bowl of cold water before peeling away the skins.

6 Cut into quarters, remove the seeds and dice the flesh. Add to the softened onion. Season generously and cook for a few minutes until all the liquid has evaporated, stirring continuously.

7 Shred the basil and stir into the tomato mixture. Remove from the heat and leave to cool a little.

8 Drain the potatoes, mash well and press through a potato ricer to remove any lumps. Separate the egg and add the yolk (use the white in another dish) with the butter and a dash of cream. Season to taste, grate in a pinch of nutmeg and beat until smooth but firm.

9 Spoon the potato mixture into a piping bag fitted with a 2.5cm/1" star-shaped nozzle and pipe nest shapes onto a baking sheet lined with parchment paper.

10 Spoon a little of the tomato mixture into the middle of each one and bake for 6-8 minutes or as long as time allows until golden brown and set.

11 Push the chicken breasts to one side of the pan and add any remaining flour, stirring to incorporate any juices. Gradually pour in the chicken stock, stirring until smooth after each addition.

12 Slice the mushrooms, add to the pan, crush in the garlic, add the oregano and simmer for five minutes until the mushrooms are tender.

Season to taste.

13 Remove the pan from the heat and stir in the remaining cream, allowing it to just warm through. Season to taste. Cut the pimento into strips.

14 Place the chicken on a serving plate and spoon over some sauce.

Garnish with some pimento strips with a sprig of oregano. Arrange the Marquis potatoes around the edge of the plate and serve at once.

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