Chicken wrapped in potato spaghetti with wild mushroom purée

Preparation time
Less than 30 mins

Cooking time
10 to 30 mins



A light and lovely lunch – perfect for a romantic dinner for two.

By Anna Haugh
From Saturday Kitchen


  • 3 large floury potatoes
  • 50ml/2fl oz vegetable oil, plus extra for shallow frying
  • 2 skinless chicken breasts, cut into long very thin strips
  • salt

For the mushroom purée

  • 50g/1¾oz unsalted butter
  • 1 banana shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 100g/3½oz wild or Trumpet mushrooms, halved if large
  • 100ml/3½fl oz chicken stock
  • drop double cream (optional)

For the Brussels sprout slaw

  • 100g/3½oz Brussels sprouts, thinly sliced
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp lemon oil
  • pinch ground pink peppercorns


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