These decorative tricoloured spirals can be prepared at least two days in advance and kept in the fridge. The only attention they need, shortly before the party, is to slice them and arrange neatly on a serving dish. Free range or cornfed chicken breast fillets are best.
Lay the chicken breast fillets on a large sheet of cling film, well spaced out. Lay another piece of cling film on top and bang with a rolling pin until the chicken has flattened out. Put the lemon juice in a bowl and stir in the spices and
Put the mushrooms in a food processor, whizz to chop finely, then add them to the peppers. Cut the chillies open lengthways under running water, discard the seeds and stems and chop finely. Peel the garlic and ginger and chop finely. Add these ingredients to the bowl and season with salt. Whisk the eggs lightly and stir into the mixture.
Put the bundles in a roasting pan and cook in the oven for 40-45 minutes. Leave to cool and then chill in the fridge, still wrapped up. To serve, unwrap the chilled bundles and cut across into slices 1.25cm/½in thick. Arrange salad leaves on large serving plates with the chicken slices on top and scatter with coriander leaves.
© 1997 Josceline Dimbleby. All rights reserved.