Battle of the Chefs - Darren's recipes

Stuffed chicken breast wrapped in pancetta with a mushroom and brandy sauce and roasted cherry tomatoes

Reduce mushroom sauce and gradually add flour to thicken. Finely dice shallots, sauté and add to the sauce to make a paste. Pipe paste into each breast, wrap with slices of pancetta and leave to one side.

Place a measure of brandy in a bowl with Demerara sugar and balsamic vinegar. Sit the tomatoes in the bowl for approx 25 minutes.

Add 2 pinches of cumin and a dash of brandy to the remaining mushroom sauce.

Cook the chicken on both sides, to seal.

Transfer to the oven and cook at 180°C for approx 12 minutes. Remove the tomatoes from the marinade and cook under the grill.

Serve the mushroom sauce under the chicken, with the tomatoes on the side.

Pan fried trout with a white wine and dill sauce and roasted tomatoes

Cut each fillet in half at an angle. Score the skin and rub with the juice of a lime. Add butter and oil to a hot pan and cook the trout on both sides. Finish off under the grill.

Gradually add white wine and dill to the béchamel sauce, to taste. Season with salt and pepper and a dash of lemon juice. Roast off the whole garlic cloves and tomatoes in a pan with butter. Halve the remaining lime and brown in a separate pan. Finely dice the shallots and sauté. Dice the Parma ham and add to the shallots. Serve the fish on a bed of the shallot and Parma ham mixture, with the sauce and tomatoes and garlic on the side