Serves: 4

INGREDIENTS

• 2 tablespoons butter
• 2 oz (60 g) diced bacon
• 4 cups thinly sliced leeks (white and light green part only)
• 3 cups thinly sliced napa cabbage
• 1 cup vacuum packed chestnuts
• 1 tablespoon chopped tarragon
• 1 teaspoon cracked fennel seeds
• 1 teaspoon lime juice
• ¼ cup whipping cream
• 1 cup fresh breadcrumbs
• Salt and freshly ground pepper

METHOD

Heat butter in a skillet over medium heat.

Add bacon and sauté for 2 minutes or until just crisping.

Add leeks and napa cabbage and sauté for 6 minutes or until everything is soft.

Add chestnuts, tarragon, fennel seeds and lime juice and cook for 2 minutes or until flavours are combined.

Stir in cream and bring to boil. Remove from heat and stir in breadcrumbs. Season well with salt and pepper.

Place in oven-proof baking dish, cover and bake 30 minutes beside the hens.