John Terry - Chelsea Captain and England Player

Serves 6

Ingredients:

6 large skinless British chicken breast fillets

2 tbsp olive oil

50g (2oz) unsalted butter

2 onions, finely chopped

2 garlic cloves, finely chopped

25g (1oz) of seasonal mushrooms

3 tbsp plain flour

600ml (1pt) chicken stock

300ml (1/2 pt) milk

300g (10oz) small chestnut mushrooms

500g (1lb 2oz) ready rolled puff pastry

2 egg yolks, beaten

Method:

1. Preheat the oven to 180C. Place chicken breasts in a roasting tin and brush with olive oil and season with salt and pepper. Roast until thoroughly cooked through.

2. Melt butter in saucepan and cook the onions for 10 minutes, add garlic and cook for another 5 minutes. Chop seasonal mushrooms and add to mixture. Stir in flour and cook for a few minutes, then slowly add chicken stock, some water and milk. Cook until sauce thickens, then add chestnut mushrooms and simmer for 15 minutes. Chop chicken into large pieces and add to the pan. Season with salt and pepper. Increase oven temperature to 220C. Devide mixture into 6 soup bowls.

3. Cut 6 circles of pastry slightly larger than rim of soup bowls. Butter the top of soup bowls and cut strips of pastry and press around edge. Dampen the pastry with a little water, then place the circle of pastry on top. Press together well. Glaze with beaten egg yolk and bake for 25 minutes until well risen and golden brown.

Recipe is provided by Woman and Home Magazine who are encouraging their readers to have fun by hosting a World Cup Feast fundraiser for family and friends. By gathering a group together over food and football the aim is to raise money for the Bobby Moore Cancer Research Charity. Please visit http://www.womanandhome.com/world-cup-feasts/