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by Tony Turnbull

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• 1 small chicken, jointed into 6

• 4 tbsp plain flour

• 200g smoked bacon, diced

• 12 shallots, peeled

• 250ml white wine

• 500ml chicken stock

• 2 handfuls button mushrooms

• 2 tbsp dijon mustard

• 100ml double Ìýcream

• Handful tarragon, chopped

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Dust chicken in seasoned flour. Heat some oil in a casserole dish and brown the chicken, in 2 or 3 batches. Remove and keep warm.

Add more oil to dish and cook bacon and shallots until lightly coloured. Add wine and reduce by half. Add stock and return chicken to the dish.

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Simmer, covered, for 40 minutes. Add the mushrooms and cook for 20 minutes more.

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Remove the chicken. Reduce the sauce. Add cream, mustard, tarragon and the chiken and warm through.

by Tony Turnbull

• 8 cardamom pods

• 100g pudding rice

• 410g tin evaporated milk

• 600ml full fat milk

• 30g caster sugar

• 1 cinnamon stick

• 1tsp vanilla extract

• 1/2 tsp grated nutmeg

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Crush cardamom pods to extract seeds. Crush in seeds in pestle and mortar. Place all ingredients in ovenproof casserole dish.

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Bring to a gentle simmer on the hob and leave, stirring occasionally for about 10 minutes, or until the rice begins to soften.

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Transfer dish to 150C/gas 2 oven, uncovered if you like skin, covered if not. Cook for 1 hour or until the pudding reaches a creamy consistency.