- Begin by placing a large saucepan on a medium heat.
- Add a drizzle of olive oil followed by the sliced leeks.
- Sweat the leeks for approximately 5 minutes until softened and translucent.
- Meanwhile, finely slice the sage and the parsley stalks and add to the pan.
- Roughly chop the remaining parsley leaves and put them aside for garnish.
- Add the sliced chicken breasts to the pan and cook for a few minutes, whilst stirring until the outer flesh turns white.
- Now add the torn oyster mushrooms and drained cannellini beans and cook for a further minute whilst stirring.
- Add the boiling chicken stock, bring back to the boil and simmer gently for around 5 minutes. This cooking time could vary depending on how thinly you slice your chicken. To test if it is ready, remove one piece of chicken to a chopping board and slice it in half – if the chicken is white all the way through, then your broth is ready!
- Give it a taste and add seasoning as required.
- To serve, ladle the broth into bowls and top with the roughly chopped flat-leaf parsley.
I made this cake a few weeks ago for a young couple getting married just a stone’s throw from Brighton Pier. The evening reception was held at Latest Music Bar on Manchester Street. It was a fairly relaxed and informal party which was reflected in the cake.
Their colour scheme was red, cream and gold and so I covered the cake with cream sugarpaste and adorned it with red ribbon, piped red polka dots and a few gold sugar roses. The couple had birds on their invitation which I replicated on the cake by creating my own stencil to match. The finishing touch was handmade sugar bunting to match the decoration in the venue.
Each tier was a different flavour – the top was Victoria sponge layered with jam and buttercream, the middle was a double-height chocolate cake layered with chocolate ganache buttercream and the bottom was a lemon sponge layered with lemon curd and lemon buttercream.