Sat, 17th Mar 2007

In the same pan which you had earlier sauteed the potatoes in, add thickly sliced mushrooms. Add pan juices from roast chicken, don't forget to scrap the bits which are clinging to the side of roasting pan as this is where all the flavour is.

Add some black pepper and cream (a tiny teaspoon of Bisto adds colour and extra seasoning).

There, perfect mushroom sauce.

p.s I've just about smothered my slices of chicken with the sauce.