Leftovers at their very best: tartlets (tarteletter, Danish puff pastry cases) filled with leftover pot-roast chicken and gravy. The whole thing is perked up with a good handful of fried chanterelles (other mushrooms work just as well), truffle oil and roasted sweetcorn.
It tastes wonderful, and it is a brilliant new way to use up the last of the pot-roast chicken. Perfect for a weekend lunch for 2 or a light dinner.
If truffle isn’t your thing, you can easily leave the truffle oil out of the sauce, but my goodness, it adds a fantastic flavour.
This recipe assumes you have some leftover pot-roast chicken and gravy to hand.
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