Compiled by Neil Roake Recipes Wendy McKenzie, Phillippa Cheifitz Food preparation Nici Beaumont Decor styling Kate Boswell Photographs Micky Hoyle, Sean Laurenz, Shane Powell, Elsa Young Photographer’s assistant Craig Scott Ingredients: For the chicken stuffing: 500g free-range chicken mince or chicken sausage meat removed from its casings 1 xl free-range egg, beaten 60ml water 2–3T chopped Italian parsley 250g fresh breadcrumbs 2 garlic cloves, crushed 1T olive oil salt and black pepper For the parcels: 8 thin slices prosciutto leaves of 4 small cos lettuces, left whole and rinsed 1 1/2–2 litres home-made chicken broth freshly cooked ribbon noodles juice of 1 or 2 lemons Serves 4 Directions: Mix the chicken stuffing ingredients together and refrigerate the mixture for at least half an hour to firm. Form the chicken stuffing into ovals and wrap each in a slice of prosciutto. Stuff them inside the whole lettuces by opening the leaves to make space for the stuffing in the centre. Push the leaves closed and tie with string to secure. Gently poach in a wide pan in simmering broth for about 20 minutes or until just cooked. Remove string. Add lemon juice to the broth to taste and check seasoning. Serve in bowls, ladling the broth over the noodles and topping with a lettuce parcel. Recommended wine pairing: Sumaridge Pinot Noir 2008 This recipe is from the February 2011 House and Leisure Food issue.