Yes, and if you want to see just how much taste you can squeeze into a main course, have a go at this! The recipe is for four so you will need 4 breasts of chicken.

Stuffing

75g black pudding

2 pinches of thyme, finely chopped

Half a clove of garlic, crushed

150mls of cream

1 chicken breast

Place all ingredients in a food processor and blitz them. Slowly add cream to bind together. Season and store in fridge until ready. Then open up the chicken at the back, like an envelope, and pop in the stuffing. Close it up again and wrap it in foil like a cracker.

The Dumplings

450g dry cured bacon

1 sprig rosemary

1 clove garlic

2 shallots, finely diced

Sweat off the garlic, shallots and rosemary. Trim fat off the bacon. Place in a food processor and blitz. Season with pepper and then roll into little balls.

Sauce

12 shallots

300 mls jus or gravy

2 sprigs thyme

½ measure of port

½ glass of wine red wine

1 tablespoon redcurrant jelly

Method

Place the wine and jelly in a saucepan and reduce by half. Add the port and reduce by half. Finely chop the thyme, add the jus and reduce by half. In a separate pan, roast the shallots and add to the sauce. Heat the chicken in a frying pan and place in a pre-heated, 180C oven for 25 – 30 minutes. Grill the bacon dumplings for 3 - 5 minutes. Then remove the chicken from the foil, season it and slice it into 3 pieces.

Serve as in our photograph with the vegetables of your choice.