Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.

Put the dried porcini mushrooms in a bowl and cover with boiling water for 10 minutes. Drain in a sieve, rinse thoroughly and chop finely.

Finely chop the shallots and chestnut mushrooms.

Put the frying pan over a medium heat and add the butter and oil. Add the chestnut mushrooms and shallots and cook for 5 minutes until softened but not coloured.

Crush or chop the garlic finely and add to the mushrooms in the pan, along with the porcini mushrooms. Cook for 1 minute.

Roughly, chop the chestnut and add to the pan with the cranberries and brandy.

Continue to cook until the liquid has evaporated and the mixture is soft then allow the mixture to cool for 10.

Put the chicken on a board flat side down and use a sharp knife to lengthen the natural cut.

Divide the stuffing mix and form a sausage shape in the middle of the breast, avoiding the very ends.

Lay out 2 slices of prosciutto on a board and place the chicken on top, stuffed side down.

Cut each slice of pastry in half and place the chicken in the middle, prosciutto seam down.

Make the egg wash my mixing the beaten egg and water.

Wrap the pastry around the chicken, using the egg wash to seal.

Trim off any excess pastry and make a few slits in the top of the pastry, without going all the way through.

Glaze the chicken with the remaining egg and bake for about 45 minutes until the pastry is puffed and golden.

Allow to rest for 5 minutes before serving.