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Introducing Cooking With The Stars

Selection of deli food

This summer’s must-watch cookery show

Eight top British chefs. Eight incredible celebrity cooks. One UNMISSABLE TV show, brought to you by M&S Food!

Tune in to ITV at 9pm on Tuesdays for Cooking with the Stars and watch an amazing line-up of chef-and-celebrity cooking duos go head-to-head and put their kitchen skills to the test. One pair will be eliminated in the pro chefs’ blind tastings every week.

Scroll to find out more and to try the recipes from British and Italian weeks, made using ingredients available at M&S Food, and pick up wine pairings from Fred Sirieix.

Meet the chefs

The chefs who are taking on the challenge are British chef and TV presenter Rosemary Shrager, food writer and restaurant owner Nisha Katona, culinary expert and regular chef on This Morning Joseph Denison Carey, renowned chef and business owner Ronnie Murray, chef director Jack Stein, Korean chef and restaurateur Judy Joo, renowned chef and business owner Tristan Welch and Italian chef and restaurateur Francesco Mazzei.

Watch the show every Tuesday at 9pm on ITV for the ultimate battle of skills (and frying pans).

Meet the chefs
M&S Collection ciabatta sandwiches

Meet the stars

The professionals have been matched up with these famous faces: comedian and actor Griff Rhys Jones, Strictly’s head judge Shirley Ballas, DJ and songwriter Naughty Boy, performer and presenter Denise Van Outen, actress Catherine Tyldesley, McFly’s Harry Judd, comedian and actor Johnny Vegas and TV presenter AJ Odudu. Who will you be rooting for?

Meet Emma and Tom

TV presenter Emma Willis and comedian Tom Allen are the epic hosts of Cooking with the Stars. They’ll be with the stars and chefs every step of the way through the highs and lows of competing in the ultimate cooking challenge. 

Meet the presenters
Marmite® pinwheels

Hungry for more?

Head on over to the M&S YouTube channel at 10pm straight after the show on Tuesday for Extra Helpings with social media sensations Woody and Kleiny. Get ready for all the backstage gossip, delicious extras, cooking challenges and more.

Italian Week

Ronnie Murray’s pan-fried salmon

Ronnie Murray’s pan-fried salmon

Give salmon the star treatment in Ronnie’s delicate dish of crispy pan-fried salmon cooked to flaky perfection and served on a bed of rich borlotti bean stew
See the recipe

 

    • 4 salmon fillets
    • Olive oil, for cooking
    • 3 cloves garlic, sliced
    • 1 small red onion, finely chopped
    • 1 red chilli, sliced
    • 1 tin (400g) borlotti beans, drained
    • 1 red bell pepper, sliced
    • 200g cavolo nero, roughly chopped
    • 1 lemon, zested and juiced
    • ½ bunch (20g) fresh basil, finely chopped
    • 175g walnut pieces
    • 1 crushed garlic clove
    • A handful fresh parsley leaves
    • 100g grated parmesan
    • 120ml extra virgin olive oil
    • Edible viola flowers, to serve
    1. Take each salmon fillet and score the skin, cutting into the flesh slightly five or six times at about 1cm intervals. Season the fish with a little salt and pepper.
    2. Heat a frying pan over a high heat until hot, then add 4 tbsp olive oil. Add the salmon to the pan, skin-side down. Gently press each fillet, then reduce the heat to medium and leave the fish to cook for 3-4 minutes.
    3. Once the salmon fillets have cooked two-thirds of the way up and the skin is crisp and brown, turn over and fry flesh-side down for around 2 minutes, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin side up.
    4. Heat 2 tbsp olive oil in a sauce pan over a medium heat. Add the sliced garlic and toast until nicely golden brown and aromatic, then add the onions and chilli. Once the onion has softened, add the borlotti beans, peppers and cavolo nero. Lower the heat and simmer for 5-6 minutes, stirring occasionally.
    5. Check the seasoning of the beans, then add the lemon zest, a good squeeze of lemon juice and the chopped basil, reserving a little basil for the garnish.
    6. For the pesto, blend the walnuts, crushed garlic clove, parsley and grated parmesan in a food processor with the extra virgin olive oil until it becomes a rough paste. Season and add a squeeze of lemon juice if needed.
    7. Spoon the bean stew into the centre of each plate and top with the salmon. Spoon some pesto on top of the fish, garnish with chopped basil and edible flowers and dress with a drizzle of olive oil.
Tristan Welch’s extra-rich spaghetti carbonara

Tristan Welch’s extra-rich spaghetti carbonara

Try Tristan’s take on an Italian classic: carbonara. The egg-rich fresh pasta and crisp pancetta are the perfect partner for Fred’s wine pairing – a crisp, light Gavi from our Classics range
See the recipe

 

    • For the pasta
    • 250g 00 flour
    • 1 tsp table salt
    • 1 tsp olive oil
    • 8 egg yolks

    • For the pancetta crumb
    • 70g unsalted butter, melted
    • 100g sliced streaky pancetta
    • 70g panko breadcrumbs
    • ½ bunch (30g) fresh parsley, finely chopped

    • For the parmesan tuiles
    • 125g finely grated parmesan cheese

    • For the carbonara sauce
    • 50g butter
    • 150g pancetta lardons
    • 1 clove garlic
    • 4 egg yolks
    • 70g parmesan, finely grated
    • Grating of whole nutmeg, to serve
    1. Mix all the pasta dough ingredients in a food processor on a slow speed, or by hand until the mixture comes together.
    2. If the mixture is too dry, add some extra egg yolk to help form the dough.
    3. Turn the dough out on to a lightly floured work surface and knead until smooth. Divide the dough in half, wrap in cling film and rest in the fridge for a couple of hours.
    4. To make the pancetta crumb, melt the butter in a pan. Chop up the pancetta slices and slowly cook the pancetta for 6-10 minutes or until crispy. Mix the breadcrumbs into the pan, stirring occasionally, until golden brown. Finally, add the chopped parsley. Leave to rest.
    5. To make the parmesan tuiles, pre-heat the oven to 180°C/160°C fan/gas mark 4. Grease a non-stick baking tray with vegetable oil. Put a pastry cutter on to the tray and sprinkle a thin layer of the grated parmesan evenly into the cutter, carefully remove the cutter and repeat the process until you have as many disks as needed.
    6. Place the tray into the oven and bake until golden brown, checking every couple of minutes.
    7. Using a pasta machine or rolling pin, roll the pasta dough into very thin sheets, until you are able to see your hand through it. Using a pasta machine cutter attachment or a knife, cut the pasta sheets into very thin strips to resemble spaghetti. Place on a drying rack.
    8. To make the carbonara sauce, melt the butter in a frying pan and add the pancetta and the garlic. Slowly cook the pancetta until it is beginning to crisp. Remove the garlic from the pan.
    9. Mix the egg yolks, parmesan and a generous grind of black pepper in a small bowl and keep to one side.
    10. Bring 4 litres of water with 3 tbsp salt to the boil. Once boiling, add the spaghetti. Cook until al dente and reserve the pasta water for later.
    11. Add 50ml pasta water to the egg-and-parmesan mix and stir until combined.
    12. Add the spaghetti to the cooked pancetta and stir to pick up everything in the pan.
    13. Add the spaghetti to the egg-and-parmesan mix and stir together until thickened.
    14. To serve, place the pasta into bowls, sprinkle with some pancetta crumb, top with a parmesan tuile and finish with a grating of nutmeg.

 

Francesco Mazzei’s tortelli with burrata

Francesco Mazzei’s tortelli with burrata

These flavour-packed tortellis filled with creamy burrata from the master of Italian cooking are a must try – especially when matched with our spicy, fruit-packed Rioja as chosen by Fred Sirieix
See the recipe

 

    • For the pasta
    • 100g ‘00’ flour
    • 100g semolina
    • 3 medium eggs

    • For the filling
    • 200g burrata
    • 200g ricotta
    • 300g ’nduja
    • 30g Grana Padano, grated

    • For the sauce
    • 200g rainbow chard
    • 50g butter
    • A grating of whole nutmeg, to taste
    • 100ml chicken stock
    • 70g Grana Padano, grated

    • To serve
    • 50g hazelnuts
    • Balsamic vinegar
    • Grana Padano
    1. Place the flour, semolina and eggs in a bowl and mix by hand. When the dough starts to come together, place on a clean, lightly floured surface and continue to mix with the palm of your hand until you get a smooth dough. Cover with cling film and place in the fridge for at least 2 hours.
    2. To make the filling, add the burrata to a bowl and break up with a fork until there are no lumps. Add the ricotta, ’nduja and Grana Padano and mix well.
    3. Remove the green leaves of the chard from the stalk and place in a bowl of ice-cold water. Cut the stalks into pieces, around 5cm in length and 1cm in width. Bring a saucepan of water to the boil, add salt and cook the rainbow chard green leaves for 1 minute. Return the leaves to the iced water straight away. Cook the stalks in the boiling water for 2-3 minutes, then add to the iced water.
    4. Place the hazelnuts in an oven that’s been preheated to 170°C fan/190°C/gas mark 5. Cook until they are light brown in colour, allow to cool, then chop each hazelnut in half.
    5. Using a pasta machine or rolling pin, roll the pasta dough very thinly – you should be able to see your hand through it when you hold it up. Cut into 10cm squares.
    6. Add ½ tbsp filling to the centre of each square and dab water around the edges with your finger. Fold each square into a triangle and bring the two corners on the longest side together, pinching to make sure it sticks.
    7. Heat the butter, nutmeg and a pinch of salt in a saucepan. Once the butter has melted, pour in the chicken stock. Leave to simmer while you cook the pasta.
    8. Cook the tortelli in salted boiling water for around 1 minute, until tender.
    9. Add the blanched chard leaves and stalks to the pasta water and cook for just a few seconds. Add the chard to the saucepan of butter and stock.
    10. Once the sauce has reduced a little, add the Grana Padano.
    11. Add the tortelli to a serving dish, garnish with the chard leaves, sauce, grated Grana Padano, roasted hazelnuts and a few drops of balsamic vinegar.
Jack Steins open langoustine ravioli with tomato and basil

Jack Stein’s open langoustine ravioli with tomato and basil

Italian food is all about making simple ingredients sing, which is exactly what you get in Jack Stein’s beautiful plate of open ravioli with delicately flavoured langoustine – perfect for summer suppers with a glass of our Classics Gavi
See the recipe

 

    • For the pasta
    • 250g 00 flour
    • 2 medium eggs
    • 2 egg yolks
    • 1 tsp olive oil

    • For the tomato and basil sauce
    • 2 tomatoes, deseeded and diced
    • 6 basil leaves, finely sliced
    • 50ml extra virgin olive oil
    • Dash of soy
    • Salt and freshly ground black pepper

    • For the cream sauce
    • 150ml shellfish stock
    • 30ml double cream
    • 30ml white wine
    • 60g homemade (see recipe below) or M&S mayo

    • For the homemade mayo
    • 2 egg yolks
    • 2 tsp white wine vinegar
    • ½ tsp salt
    • 300g olive oil

    • To serve
    • 175g frozen langoustines, defrosted
    • Sprigs of basil, to garnish
    1. Place the flour on a clean surface and create a well. Add the eggs, yolks and olive oil to the middle of the well and whisk. Slowly incorporate the egg mix to the flour, then knead for 10 minutes.
    2. Bring a saucepan of salted water to the boil. Roll out the pasta dough on a lightly floured surface into a 15 x 30cm (6 x 12 inch) rectangle, then cut into 8 x 7.5cm (3 inch) squares.
    3. Put all the tomato and basil sauce ingredients into a small pan and place over a very low heat to warm through.
    4. In a separate pan, bring the fish stock, double cream and white wine to the boil. Boil until the liquid has reduced by half.
    5. If you’re making your own mayonnaise, place the egg yolks, vinegar and salt in a mixing bowl. Position the bowl on a tea towel to stop it slipping, then beat the mix using a wire whisk. Add the oil a few drops at a time until you have added about the same volume of oil as the original mixture of egg yolks and vinegar. Then you can add the rest of the oil more quickly until you have incorporated it all.
    6. Gradually whisk the fish stock into the mayo and season to taste. Keep warm in a saucepan over a low heat, but take care not to get it too hot or it will curdle.
    7. Cook the langoustines in salted boiling water for 3 minutes. Keep warm.
    8. Drop the pasta squares into salted boiling water and cook for 1-2 minutes or until al dente. Drain and lay out on sheets of cling film.
    9. To serve, place a square of pasta in the centre of each plate. Spoon a little of the cream sauce on to each square, divide the langoustine meat between them and then spoon over half the tomato and basil sauce. Cover with the remaining pasta squares and pour the remaining cream sauce over and around each ravioli. Spoon on the rest of the tomato and basil sauce and serve immediately. Garnish with basil.

British week

Judy Joo’s pan-fried scallops with spring pea purée

Judy Joo’s pan-fried scallops with spring pea purée

Packed full of fresh summer flavours, Judy's British-inspired dish pairs buttery seared scallops with fresh green veggies and crispy bresaola. Fred Sirieix recommends matching it with our deliciously zesty Classics touraine sauvignon blanc
See the recipe

 

    • 500ml chicken stock
    • 8 large or 12 medium scallops, muscle and roe removed
    • 5 slices bresaola or thinly sliced streaky bacon
    • 50g French butter
    • 25g shallots, finely diced (about ½ an echalion shallot)
    • 250ml whole milk
    • 430g frozen peas
    • 10 fresh mint leaves (about 5g)
    • Sea salt, to taste
    • White pepper, to taste
    • 1 medium-sized piece of aged parmesan (about 200g)
    • Extra virgin olive oil, to cook
    • 20 asparagus spears
    • 2 cloves garlic, grated
    • 1 lemon, juice and zest
    • 4 sundried tomatoes, thinly sliced
    • A handful of pea shoots, to serve
    • Purple flowers, petals picked apart
    1. Preheat the oven to 180°C/160°C fan/gas mark 4. Prepare a large bowl full of ice. Bring the chicken stock to a low simmer.
    2. Place the scallops on a tray lined with kitchen paper and dry thoroughly.
    3. Place the slices of bresaola or bacon on a baking tray lined with parchment paper. Cover with another sheet of parchment. Place another heavy baking tray on top. Bake for 12 minutes, until crisp. Remove from the oven, remove the top tray and allow to cool. The bresaola or bacon should be crisp – bake for another 1-2 minutes if necessary.
    4. Melt 15g of the butter in a large saucepan placed over a medium heat, then add the shallots. Sauté until softened, but not browned. Add the milk, 400g of the frozen peas and the mint, bring to a boil, then lower the heat and simmer for 3 minutes.
    5. Strain the pea mixture into a colander, reserving the milk liquid. Tip the pea mixture into a blender and add about two thirds of the milk liquid, then blitz until smooth, adding a splash of extra milk liquid if it looks too thick. If lumps remain, pass through a fine sieve into a bowl, pushing through with a ladle. The purée should be completely smooth and silky. Season well with sea salt and white pepper, cover to keep warm and set aside.
    6. Use a peeler to make 15-20 thin ribbons with the parmesan. Set aside.
    7. Season the simmering chicken stock with salt. Trim the asparagus to remove the fibrous bottoms and discard. Carefully cut the asparagus tops off about 1cm below the base of the crown, reserving the stalks. Place the asparagus tips in the stock and blanch for 3 minutes, until tender. Place into the ice bowl to stop the cooking process, drain and set aside.
    8. Season the scallops with sea salt. Heat up a good drizzle of olive oil in a non-stick pan over a high heat. Once the pan is very hot, place the scallops in it and fry for 1-3 minutes (depending on size), turning halfway, until browned and caramelised. Add 20g butter and the grated garlic to the pan and baste the scallops well. Remove from heat and place on kitchen paper to rest and drain off the excess butter. Just before serving, squeeze a bit of fresh lemon juice over the scallops and dust with lemon zest.
    9. Place a non-stick pan over a medium heat and melt the remaining 15g butter. Add the peas and asparagus tips, then gently warm through. Season with salt.
    10. To plate up, spoon the pea purée onto four plates and make a swish using the back of a spoon. Divide the scallops between the plates, then garnish. First, roll the asparagus ribbons into tight spirals and place on the plates. Add the parmesan shavings, sundried tomato, asparagus tips and peas. Add the bresaola or bacon crisps and, finally, the pea shoots and flower petals. Finish with a sprinkling of white pepper.
Fillet steak and parsley mash with savoy cabbage and smoky bacon

Rosemary Shrager’s fillet steak and parsley mash with savoy cabbage and smoky bacon

Fancy a comforting classic? Look no further than Rosemary’s fillet steak with buttery mash, flavour-packed cabbage and a blackberry beef sauce. This dish pairs perfectly with our Classics rioja reserva, which has beautiful flavours of berry and spice
See the recipe

 

    • For the beef sauce
    • ½ small leek, finely chopped
    • 1 rasher back bacon
    • 2 tbsp blackcurrant conserve
    • 5 juniper berries, crushed
    • 150ml red wine
    • 200ml beef stock
    • 30g cold butter

    • For the mash
    • 800g large potatoes, peeled
    • 150g butter
    • 2 tbsp parsley, finely chopped
    • 100ml whole milk, hot
    • White pepper

    • For the cabbage
    • 1 small Savoy cabbage, stalks removed, roughly chopped
    • 60g butter
    • 2 rashers smoky bacon, cut into lardons
    • 1 tbsp honey
    • 1 garlic clove, peeled and chopped

    • For the steaks
    • 1 tbsp olive oil
    • 3 fillet steaks
    • 40g butter
    • A sprig of fresh thyme
    • 1 garlic clove, crushed
    • A handful of blackberries, to garnish
    1. Preheat the oven to 190°C/170°C fan/gas mark 5. To make the beef sauce, add the leek and bacon to a pan over a medium heat and cook until softened. Add the blackcurrant conserve, juniper berries and wine. Reduce until it’s thick and syrupy. Add the beef stock and simmer for 10 minutes. Strain through a sieve and then whisk in the butter. Set aside.
    2. To make the mash, peel the potatoes and chop in half. Boil the potatoes for approximately 15 minutes, or until you can easily put your knife through them. Once cooked, mash the potatoes and add the butter and parsley, along with the milk and white pepper.
    3. To make the cabbage, blanch the leaves in boiling water for 30 seconds, then refresh in cold water. Add 20g butter to a frying pan and sauté the bacon until crisp. Add the remaining butter, honey, garlic and cabbage, then heat through. Season with salt and pepper.
    4. To cook the steaks, heat the oil in a pan over a medium heat and add the steaks. Cook for 2 minutes. Turn the steaks over and add the butter, thyme and garlic, and baste the steaks. Cook for 1 more minute and then transfer the pan to the oven for 2 minutes. Remove from the oven and rest the steaks for 10-15 minutes.
    5. Serve the cooked steaks with the mash, cabbage and warmed sauce. Add a handful of blackberries, to garnish.

 

Gingerbread lamb chops with roast potatoes, cabbage and Marsala gravy

Nisha Katona’s gingerbread lamb chops with roast potatoes, cabbage and marsala gravy

Delicately spiced, succulent lamb chops are served with the best roasties, garlicky cabbage and an intense gravy in Nisha’s dish for British week. Fred Sirieix recommends complementing the spiced flavours of the dish with our Classics rioja reserva
See the recipe

 

    • 50g butter, for frying
    • 6 lamb chops, fat trimmed

    • For the roast potatoes
    • 1kg Maris Piper potatoes, peeled and roughly chopped
    • 200ml rapeseed oil
    • 2 cloves garlic, minced
    • 2 tbsp dark brown sugar
    • 1 tbsp Himalayan rock salt
    • 1 tsp turmeric
    • 1 tsp ground fenugreek seeds

    • For the paste
    • 4 tbsp olive oil
    • Knob of butter
    • 1 large onion, roughly chopped
    • 5 cloves garlic
    • A thumb-sized piece of ginger, peeled and chopped
    • 1 tbsp garam masala
    • 3 tsp ground cinnamon
    • 2 tbsp mixed spice
    • 2 tsp salt
    • 9 ginger biscuits

    • For the cabbage
    • 1 tbsp olive oil
    • ½ sweetheart cabbage, roughly chopped
    • 2 cloves garlic, smashed
    • 10 juniper berries, lightly crushed

    • For the gravy
    • 25g butter
    • 3 tbsp plain flour
    • 240ml Marsala wine
    • 240ml lamb stock
    • 2 tbsp fresh thyme leaves
    1. First prepare the potatoes. Preheat the oven to 220°C/200°C fan/gas mark 7. Par-boil the potatoes in a pan of salted water for 12 minutes, until tender. Place the rapeseed oil, garlic cloves, dark brown sugar, rock salt, turmeric and fenugreek seeds in a roasting tray. Drain the potatoes, shake in the colander to fluff up the edges, then add to the tray, tossing to coat. Roast for 30 minutes, until golden.
    2. To make the paste, heat 4 tbsp oil in a large frying pan over a medium heat, then add a knob of butter. Fry the onion, garlic and ginger for 6-8 minutes, until softened.
    3. Meanwhile, heat another knob of butter in a separate pan over a medium heat. Add the lamb chops to the pan, fat side down, and cook for four to five minutes until the fat renders and becomes crisp. Now turn the lamb chops and seal for 2 minutes on each side, or until slightly browned. Remove and set aside on a foil-lined baking tray, reserving their cooking liquid.
    4. Add the garam masala, cinnamon, mixed spice, salt  and a splash of water to the onions. Tip into a food processor with the biscuits and blitz to a thick paste.
    5. Heat the grill to high. Spread the paste onto the lamb. Place under a hot grill and cook for 4-5 minutes, until bubbling and a golden-brown crust has formed.
    6. To make the cabbage, heat the olive oil in a pan over a high heat, then add the smashed garlic and fry for 2-3 minutes, until golden. Add the juniper berries, cook for 1 minute, then add the cabbage. Press down the cabbage and keep turning so it browns on all sides.Add some butter to the pan if it looks too dry.
    7. To make the gravy, add 25g butter to the reserved liquid in which the lamb was rendered and place in a pan over a medium heat. Add the flour, then cook for 1 minute. Add the Marsala wine, lamb stock and thyme leaves and simmer until slightly reduced.
    8. Serve the lamb chops, cabbage and potatoes with a jug of gravy on the side.
Butter-poached chicken with braised leeks, creamy mash and mustard mayo

Joseph Denison Carey’s butter-poached chicken with braised leeks, creamy mash and mustard mayo

Switch up your Sunday lunch by trying Joseph’s recipe, which pairs the butteriest chicken with creamy mash and a punchy mustard mayo. And to drink? Fred suggests Classics touraine sauvignon blanc. It’s vibrant and crisp, with flavours of lemon and green apples
See the recipe

 

    • 2kg butter
    • 4 sprigs fresh rosemary
    • 4 sprigs fresh thyme
    • 1 bulb garlic, halved
    • 6 large Maris Piper potatoes, peeled and quartered
    • 4 chicken breasts
    • A splash of olive oil
    • 4 small leeks, washed, ends trimmed, cut in half
    • lengthways
    • 1 tbsp butter
    • 175ml white wine
    • A splash of milk

    • For the mustard mayo
    • 2 egg yolks
    • 1 tsp English mustard
    • 2 tsp lemon juice, to taste
    • 250ml olive oil, plus extra as needed
    1. Add the butter, rosemary, thyme and garlic to a large casserole and heat over a medium heat until the butter has melted. Keep heating until the butter has reached 75-80°C
    2. Meanwhile, put the potatoes into a large pan with a pinch of salt, cover with cold water and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
    3. Season your chicken breasts with salt,then place into the melted butter. Poach for 35 minutes, ensuring the temperature of the butter remains at 75-80°C, and turning halfway.
    4. Meanwhile, heat the olive oil in a pan over a medium heat. Place the leeks inside, cut-side down, and sear for 2-3 minutes until golden brown. Turn the leeks before adding 1 tbsp butter to the pan. Season.
    5. Once the butter is hot and bubbling, add the white wine. Cover the pan, leaving it slightly ajar, then braise the leeks over a medium-low heat for 20 minutes.
    6. To make the mayonnaise, whisk the egg yolks, mustard and lemon juice with some salt and pepper. Slowly add the oil, whisking constantly, until a loose mayonnaise is formed. Set aside.
    7. Drain the potatoes and pass through a ricer. Add to a saucepan with a knob of butter and a splash of milk, and mix. Add a little more butter or milk, mixing until the consistency is smooth and creamy. Season and leave on a low heat to keep warm.
    8. After 35 minutes, remove the chicken from the butter (reserving the butter for later) and set aside on a tray. Pat dry with kitchen paper.
    9. Heat a frying pan with a splash of oil over a medium-high heat. Place the chicken breasts in, skin-side down, and colour for 2-3 minutes.
    10. To plate up, spoon the mash onto plates, followed by the leeks. Slice each chicken breast into four and place on top of the leeks. Spoon over the mayo and finish with a few spoonfuls of the poaching butter.
Glasses of wine

The perfect match 

Wine aficionado Fred Sirieix has expertly selected a wine pairing to go with each dish seen on Cooking with the Stars. The wines are available by the bottle in store or by the case online.

Limited-edition chef Percy

Your favourite pink pig has had a Cooking with the Stars makeover, complete with a super-cute chef hat and apron. He’s available in store and online now – but be quick, he’ll be gone before you know it.

Limited edition chef Percy