His high-quality, value-for-money menus incorporate the best ingredients available from Bridgnorth and its hinterlands.

This recipe is real gourmet-on-a-shoestring.

Jamie says: “I’m a great believer in using high-quality, local produce. People don’t need to use the most expensive cuts. Items that don’t cost as much are packed with flavour.

“This recipe takes a while and some might find it fiddly. But it’s worth the effort. The results are amazing.”

Ingredients

• 4 boned chicken thighs (ask your butcher to debone them)
• 1 spring green cabbage
• 3 rashers smoked bacon
• 1 clove garlic
• 2 large potatoes
• 2 parsnips
• 2 sweet potatoes
• 3 carrots
• 12 button mushrooms
• 1 tin chopped tomatoes
• Glug of white wine
• Spray of coriander
• Chicken Oxo cube

Method

Cut bacon into small pieces and saute with spring cabbage and garlic in a little oil.

Blend the cooked mixture to make a stuffing.

Season the chicken thigh, fill with stuffing then tie with string, about four ties will do.

Roughly chop root vegetables into thumb-sized pieces, bring to boil from cold water, drain then roast in the oven with butter and oil at 180c.

Brown the chicken thighs in a frying pan then roast in a moderate oven at 180C for 30 minutes and rest.

While the thighs and root vegetables are cooking, make your sauce.

Sweat off the mushrooms then add glug of white wine, half a chicken Oxo cube and tomatoes. Simmer for at least 20 minutes.

When the chicken is cooked, add the stock from roasting pan to the sauce. Taste and adjust seasoning. Add the coriander to the sauce at the last minute.

Put the remaining coriander on the vegetables when cooked.

Serve the root vegetables in a large bowl with sliced chicken thighs and the chasseur sauce.