Preheat oven to Gas Mark 5, 190ºC, 375ºF.
Take 4 pieces of foil. Lay onto the foil the potato slices and leeks, place the chicken on top. Spoon 2tbsp wine and 3tbsp cream into each parcel, add basil and tarragon and season to taste.
Scrunch the foil and seal the parcel. Place in a hot oven for 20-25 minutes until all ingredients are tender.
Turn onto a plate and serve with a green salad.
12 New potatoes, thinly sliced
1 Leek, thinly sliced
4 skinless chicken breasts
8tbsp White wine
12tbsp Single cream
4tsp Fresh tarragon and basil, roughly torn (4 sprigs of each)
Take the roast potato outside the context of the Sunday roast and into more tropical cuisines. The crunchy and soft consistency works amazingly well with the prawn and coconut milk flavours.
The perfect fluffy, chunky cut chips with a delicious steak, topped off with a fruity salsa, perfect with the cajun seasoning. What better way to impress?
This recipe is a Thai twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a fakeaway curry.
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.
This campaign was originally produced in the framework of a programme co-financed by the European Union