Ingredients

• 20 dried morels
• 2 boneless, skinless chicken breasts, cut into 4cm/1½in pieces
• 10g fresh chives, snipped
• 300ml chicken stock
• 500g shortcrust pastry
• 4 shallots, finely chopped
• 10g fresh tarragon
•   egg yolk, to glaze
• 120ml Riesling wine
•   seasoning
• 300ml double cream
• 50g unsalted butter
• 2 leeks, cut into 4cm/1½in pieces

Method

1. Soak the dried morels in 150ml/¼ pint of boiling water for 30 minutes. Place the stock, shallots, tarragon and wine in a pan and bring to the boil. Boil steadily until the mixture has reduced by two-thirds.
2. Stir in the cream and bring back to the boil. Reduce the heat and cook gently for about 15 minutes for a thick, coating consistency. Pass the sauce through muslin. Leave to cool.
3. Melt 15g/½oz of the butter in a large frying pan. Add the leeks, cover and cook gently for 5 minutes. Drain morels, add to the pan, cover and cook for a further 5 minutes.

Notes