Ingredients out. Prepare and chop ingredients before starting. Kettle boiled. Liquidizer. Large skillet, medium heat. Medium lidded pan, medium heat. Small lidded pan, medium heat.

For The Chicken: On a large sheet greaseproof paper, toss the chicken with salt, pepper, the rosemary leaves, fennel seeds and shredded parmesan. Fold the paper over, then bash and flatten the chicken to 1cm thick using a wooden rolling pin

In a large skillet, heat the ghee, add in the chicken pieces and fry for 15 minutes, turning every few minutes, until golden and cooked through. Toss the oyster mushrooms and chorizo into the skillet to fry when you turn the chicken

For The Tomato Sauce: using a liquidiser add in the dried porcini mushrooms with 100ml of boiling water, along with the tomatoes, tomato paste, fresh chilli, basil leaves, apple cider vinegar and garlic. Blitz until smooth

Pour the tomato sauce into a medium sized pan, over a medium heat and boil for 5 minutes with the lid on (as it can spit) and stir occasionally

For The Asparagus: add boiled water to a small pan and bring to boil, add in a good amount of salt to the water, then add in the trimmed asparagus to boil for just 3-4 minutes. Once cooked, drain the water and add in the butter, allow to melt with the lid on

To Serve: portion out the tomato sauce covering the base of each dish, portion out the asparagus to each dish and then top with chicken, chorizo and mushroom. Serve with 1 tbsp of olive oil drizzled over per dish.