Chicken breast in cabbage

Pre-heat the oven to 180C/160C Fan/Gas 4. Gently fry the shallot in the oil until soft. Add the mushrooms, stirring frequently, until the juices run out. Continue to fry until most of the juices have evaporated. Tip the vegetables into a bowl.

Remove the skins from the sausages and mix the sausage meat into the mushrooms. Cut a slit into the side of each chicken breast, taking care not to cut them in half. Fill the slit with the sausage meat mix.

Heat a large pan of water until boiling. Use it to cook the cabbage leaves for 3-4 minutes or until wilting. Drain them in a colander and rinse under cold water. Pat dry with kitchen paper. Cut each leaf in half and discard the central stalk.

Wrap each breast in two cabbage leaf halves. Put the bacon rashers on a board and run the back of a knife along them to make each one longer and thinner. Wrap one bacon rasher around each chicken breast.

Put the wrapped chicken breasts in a roasting tin and add the stock. Cover the dish with foil and cook in the oven for 20 minutes. Then remove the foil and cook, uncovered, for 15 minutes. Serve the dish with mashed potato.