Chicken and sweetcorn recipe
 Chicken served with a sweetcorn sauce and garnished with girolle and trompette mushrooms. 3 tbsp vegetable oil1 chicken crown¼ bunch chives, snipped, to serve1 tbsp coriander seeds, crushed, to servemashed potatoes, to serve (optional) 3 tbsp vegetable oil 1 chicken crown ¼ bunch chives, snipped, to serve 1 tbsp coriander seeds, crushed, to serve mashed potatoes, to serve (optional) 3 corncobspinch saffron30g/1oz butter1 banana shallot, diced2 garlic cloves, chopped200ml/7fl oz chicken stock 100ml/3½fl oz double cream1 tsp sugarsalt 3 corncobs pinch saffron 30g/1oz butter 1 banana shallot, diced 2 garlic cloves, chopped 200ml/7fl oz chicken stock 100ml/3½fl oz double cream 1 tsp sugar salt 100g/3½oz sugar100ml/3½fl oz white wine vinegar100ml/3½fl oz chicken stock 2 tbsp Irish whiskey 100g/3½oz sugar 100ml/3½fl oz white wine vinegar 100ml/3½fl oz chicken stock 2 tbsp Irish whiskey 50g/1¾oz butter50g/1¾oz girolle mushrooms50g/1¾oz trompette mushrooms1 garlic clove, chopped5 tarragon stalks, chopped60g/2¼oz baby spinachsalt 50g/1¾oz butter 50g/1¾oz girolle mushrooms 50g/1¾oz trompette mushrooms 1 garlic clove, chopped 5 tarragon stalks, chopped 60g/2¼oz baby spinach salt Method To make the chicken preheat the oven to 180C/160C Fan/Gas 4. Place the crown in a roasting tray and cook for 20–30 minutes.Heat a pan and add the cooking oil, followed by the cooked chicken, one breast down. Colour until brown then do the next breast.Meanwhile, to make the sauce, bring a large saucepan of water to the boil. Add the corncobs, saffron and a pinch of salt and cook until the kernels are tender. Heat the butter in a frying pan and sweat the shallot and garlic until softened. Slice the corn off the cobs (set aside a quarter of the corn for the garnish) and add the corn to the shallot mixture. Add the stock and cream, bring to the boil and then transfew to a food processor and purée. Keep warm. To make the glaze, heat the sugar in a saucepan until it dissolves and turns into a caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the vinegar and stock, bring to the boil and then add the whiskey. To make the garnish, heat the butter in a frying pan and sweat the mushrooms and garlic until cooked. Add the tarragon, spinach and remaining corn. Season with salt.To serve, take the chicken breasts off the bone, coat in the glaze and sprinkle with the chives, coriander seeds, corn and mushrooms. Pile the mushrooms and spinach under the breast and serve with the sauce in a jug on the side, alongside mashed potatoes, if preferred. To make the chicken preheat the oven to 180C/160C Fan/Gas 4. Place the crown in a roasting tray and cook for 20–30 minutes. To make the chicken preheat the oven to 180C/160C Fan/Gas 4. Place the crown in a roasting tray and cook for 20–30 minutes. Heat a pan and add the cooking oil, followed by the cooked chicken, one breast down. Colour until brown then do the next breast. Heat a pan and add the cooking oil, followed by the cooked chicken, one breast down. Colour until brown then do the next breast. Meanwhile, to make the sauce, bring a large saucepan of water to the boil. Add the corncobs, saffron and a pinch of salt and cook until the kernels are tender. Heat the butter in a frying pan and sweat the shallot and garlic until softened. Slice the corn off the cobs (set aside a quarter of the corn for the garnish) and add the corn to the shallot mixture. Add the stock and cream, bring to the boil and then transfew to a food processor and purée. Keep warm. Meanwhile, to make the sauce, bring a large saucepan of water to the boil. Add the corncobs, saffron and a pinch of salt and cook until the kernels are tender. Heat the butter in a frying pan and sweat the shallot and garlic until softened. Slice the corn off the cobs (set aside a quarter of the corn for the garnish) and add the corn to the shallot mixture. Add the stock and cream, bring to the boil and then transfew to a food processor and purée. Keep warm. To make the glaze, heat the sugar in a saucepan until it dissolves and turns into a caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the vinegar and stock, bring to the boil and then add the whiskey. To make the glaze, heat the sugar in a saucepan until it dissolves and turns into a caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the vinegar and stock, bring to the boil and then add the whiskey. To make the garnish, heat the butter in a frying pan and sweat the mushrooms and garlic until cooked. Add the tarragon, spinach and remaining corn. Season with salt. To make the garnish, heat the butter in a frying pan and sweat the mushrooms and garlic until cooked. Add the tarragon, spinach and remaining corn. Season with salt. To serve, take the chicken breasts off the bone, coat in the glaze and sprinkle with the chives, coriander seeds, corn and mushrooms. Pile the mushrooms and spinach under the breast and serve with the sauce in a jug on the side, alongside mashed potatoes, if preferred. To serve, take the chicken breasts off the bone, coat in the glaze and sprinkle with the chives, coriander seeds, corn and mushrooms. Pile the mushrooms and spinach under the breast and serve with the sauce in a jug on the side, alongside mashed potatoes, if preferred.