Letitia's Weekly Recipe - with chef and food blogger Chris Lewis from Shifnal

Available for over a year

RECIPES: Tarragon roast chicken Ingredients: 4 chicken breast 2 teaspoon dried tarragon 1 large white onion diced 100 grams mushrooms sliced 3 large potato peeled and cut into cubes 250 ml double cream 1 teaspoon Dijon mustard 1 teaspoon honey 1 chicken stock cube Bunch fresh asparagus and tenderstem broccoli to serve. Instructions: Mix the tarragon and olive oil together well. Place the chicken in an oven proof dish and pour over the oil and tarragon mix. Cover with foil and cook for 35 mins or until cooked through. Par boil the cubed potato for roughly 7 minutes - then drain. Heat a tablespoon of oil in a non stick pan. Season the spuds with salt and pepper and saute until golden brown. In a separate pan, saute the onions and mushroom for ten mins. Add the double cream to the onion and mushroom. Crumble over the chicken stock cube and stir well until thickened. Pour the sauce over the chicken and serve with the saute potato, broccoli and asparagus. * Eton mess/ Lemon meringue Ingredients: 1 packet of greens lemon meringue filling 1 pre made pastry base 250 ml double cream 4 meringue nests 150g strawberries sliced Instructions: Make up the lemon filling according to instructions. Pour into the pastry case allowing for the rest of the ingredients. Put in fridge to cool. Meanwhile, whip the double cream until thick. Fold in the sliced strawberries. When the lemon filling has cooled, spoon the cream and strawberries on top of the meringue base. Dust with icing sugar and serve with a scoop of ice cream as a bonus!