• 2 single skinless chicken breast fillets, trimmed of any fat and bits of bone
• 2 tablespoons olive oil
• 4 large thyme sprigs
• 4 large sage leaves
• 1 rosemary branch, not too large
• 80 g (2¾ oz) mascarpone
• 250 g (9 oz) polish puff pastry
• 1 egg, lightly beaten, for brushing
• 200 g (7 oz) fresh porcini mushrooms
• 3 tablespoons olive oil
• 1 garlic clove, peeled and squashed with the flat of a knife
• 6-8 sage leaves

Salt and pepper the chicken breasts well on all sides. Heat the oil in a non-stick frying pan and when hot add the chicken. Cook until nicely golden on all sides. They will finish cooking in the oven but they must have a good crust. Remove to a plate to cool.

Preheat the oven to 200°C (400°F/Gas 6). Strip the herbs off their stems and chop them up together. You’ll need about 2 tablespoons. Mix into the mascarpone with a little salt. Cut the pastry in half and roll each out into a rectangle large enough to wrap a chicken breast.

Spread one-quarter of the mascarpone mix onto the middle of each rectangle in a square that the chicken will sit on. Put the chicken on top and spread with the remaining mascarpone. Carefully wrap up the pastry in a good parcel around the chicken, not too tightly or the chicken might burst out, and making sure that it is generous at the seam. Put the parcels on a baking tray lined with baking paper. Brush the top of each with egg and bake for about 25 minutes or longer if necessary, until the pastry is puffed, golden and glossy. Remove from the oven and rest for 10-15 minutes before serving.

Meanwhile, cut off the porcini stems and slice thickly, along with the caps. Heat the olive oil in a large non-stick frying pan over high heat and add the garlic and porcini stems. Sauté until the garlic smells good, then add the caps. Continue cooking and when the porcini brown a little, add the sage. Cook, stirring, until the sage is crisp.

Serve whole or in slices of 1-2 cm (½-¾ inch), with the hot porcini on the side.