Ingredients

• 220g pack of Ramiro peppers
• 2½ tbsp cold press rapeseed oil
• 2 chicken breasts fillets skin on (if possible cornfed and free range)
• 130g baby spinach
• 1 shallot, finely diced
• 100g supermarket – wild mushrooms
• 1 garlic clove, finely chopped
• 2 tbsp brandy
• 250ml chicken stock
• 50ml double cream
• Black pepper to season
• cocktail sticks

Method

1. Brush the peppers with ½ tbsp oil. Hold with tongs directly over a gas flame, turning until blackened all over. Transfer to a bowl and cover with clingfilm. When cool, rinse under cold water and peel off the skins. Halve, deseed and slice into strips.
2. Preheat the oven to 180°C/Fan 160°C/gas mark 6. Put the chicken breasts skin-side down on a board, then make a deep slice down the middle (taking care not to cut all the way through). Open out the sides like a butterfly. Season, then lay a few spinach leaves and roasted pepper strips on top. Roll up the chicken around the filling and secure with a cocktail stick.
3. Heat 1 tbsp oil in a frying pan. Fry the chicken for 5 mins until golden all over. Transfer to a roasting tin; roast in the oven for 10-15 mins until cooked through.
4. Add the remaining 1 tbsp oil to a separate frying pan over a medium heat. Fry the shallots and wild mushrooms for 3-5 mins, then stir in the garlic and cook for 30 seconds. Take the pan off the heat and pour in the brandy, return to the heat and bubble until the liquid has reduced. Stir in the stock and the remaining roasted pepper slices. Cook for 5 mins, then stir in the cream and warm through for 2 mins.
5. Meanwhile, set aside the chicken to rest. Tip the juices from the tin into the chicken frying pan and add the remaining spinach. Allow to wilt for 1-2 mins over a low heat.
6. Remove the cocktail sticks and slice the chicken. Serve on top of the wilted spinach and pour over the sauce.