Marinade the chicken meat in apple cider vinegar with salt, pepper and rosemary. Seal in hot oil in a saucepan; add sliced sausage, onions, carrots and celery, pour in the white wine and simmer. Add enough stock to cover the meat, set to simmer until sauce reduces. Stir in the olives, chopped parsley and a knob of butter to finish the sauce. Cut the beetroot into wedges, place in a nest of silver foil, sprinkle with the brown sugar and honey add butter and roast. Beat the potatoes with the cheese and egg yolk, knead in the grated cheese. Mould the potatoes into your desired shape, roll through flour, dip in egg and coat with breadcrumbs. Fry or bake to serve.

Serves 4

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