Christmas Potato Trees with Chicken and Mushrooms

Ingredients

• [Potato trees] 600 g potatoes, peeled and cut into chunks
• [Potato trees] 30 g butter
• [Potato trees] 30 ml heavy cream
• [Potato trees] 25 g finely grated Parmesan
• [Potato trees] Salt, to taste
• [Potato trees] Sweet paprika, to taste
• [Topping] 1 chicken breast fillet, diced
• [Topping] 150 g mushrooms, chopped
• [Topping] 1 red onion, chopped
• [Topping] 1 yellow bell pepper, chopped
• [Topping] 125 g spinach
• [Topping] 50 g sun-dried tomatoes, chopped
• [Topping] 2 garlic cloves, minced
• [Topping] 1 tablespoon olive oil
• [Sauce] 50 ml heavy cream
• [Sauce] 1 teaspoon Dijon mustard
• [Sauce] 1 tablespoon lemon juice
• [Sauce] 30 g butter
• [Sauce] Salt and red pepper flakes, to taste
• Lettuce leaves, for serving

Method

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Boil the potatoes in salted water for 15–20 minutes, until completely tender.
3. Drain thoroughly and mash until smooth.
4. Beat in the butter, cream, Parmesan, salt and paprika.
5. Transfer the mash to a piping bag fitted with a large star nozzle.
6. Pipe tall tree shapes onto the prepared baking sheet.
7. Bake for 15–20 minutes, until the ridges are lightly golden.
8. Meanwhile, heat the olive oil in a large skillet.
9. Cook the chicken until browned and cooked through, then transfer it to a plate.
10. Add the onion, mushrooms, pepper, sun-dried tomatoes and garlic to the skillet.
11. Cook until softened and the mushroom liquid has evaporated.
12. Add the spinach and cook just until wilted.
13. Return the chicken to the pan.
14. Stir together the cream, Dijon mustard, lemon juice and butter, then add the sauce to the pan.
15. Simmer gently for 3–5 minutes and season to taste.
16. Arrange lettuce leaves on a serving platter.
17. Place the potato trees on the platter and spoon the chicken and mushroom mixture around them.