John Whaite

This recipe came to me by divine intervention. In a rush to make pork saltimbocca for dinner, I came to learn that my sage plant had been the victim of a terrible storm. Desperate to salvage supper, I had to use what little I had left in my kitchen (we’d just packed to move home) and all I could find was brandy, paprika and a little cream. I’m so grateful.

Tarragon was made for chicken and mushrooms. Its muted aniseed flavour is somehow both bold and gentle; the sponginess of the mushrooms just soaks up the tarragon and their earthiness marries with it beautifully. The second wonder of this dish is its simplicity – just throw everything into the pan, place the chicken on top and roast.