1. Season the chicken with salt and pepper and griddle to seal. 2. Oven bake in a hot oven (Gas Mark 7) for 20 minutes approximately. 3. Meanwhile prepare the bubble & squeak by grating the potato, shredding the cabbage, and slice the onion. Blend together and season well with bacon and salt and paprika and put the mixture into a tea towel. 4. Squeeze the juices (water) out of the mix and fry using a ring in a hot frying pan in a little vegetable oil. 5. Meanwhile slice the mushrooms thinly and put on a baking tray and season. 6. Bake in the oven for approximately 7 - 10 minutes until dry and then deglaze with the sherry. 7. Add this to approximately 100ml of chicken stock in a saucepan and add approximately 50ml of double cream. Bring this to the boil. 8. Check the potato and turn it over and cook the other side until brown. 9. Allow for sauce to thicken for approximately 7 minutes and check chicken. 10. Remove the chicken and slice in half. 11. Put bubble and squeak onto the plate and chicken on top. 12. Spoon the mushrooms sauce / fricassee over and serve with some asparagus spears and baby carrots as garnish. NOTES : Chef:Steven Saunders