Step 1

For the pâté, heat the oil in a frying pan over a medium heat. Add the mushrooms and the onion and fry for 8-10 minutes, or until softened. Drain through a colander (discard the liquid), set aside to cool for at least one hour, then chill in the fridge until completely cold. (Ideally, the mushrooms should be chilled overnight). Blend half of the chilled mushroom and onion mixture, 125g/4.5oz of the butter and all of the cayenne pepper, nutmeg, garlic and lemon juice in a food processor until well combined but still textured. Transfer the blended mixture to a bowl, then fold in the remaining chilled mushroom and onion mixture until well combined. Pack the mixture into a mould or ramekin pressing down hard, Chill in the fridge overnight.

Step 2

Preheat oven to 160°C/ 320F/ Gas 3

Step 3

Heat two tablespoons of oil and 75g/2.5oz butter in a pan and fry the chicken skin side down for 2 minutes and repeat on the other side. place the chicken in a roasting dish then season with salt and pepper, cover tightly with foil and put in the oven for a good 1 1/2 hours. Take off foil whack up the heat to high and Cook for another 10 minutes or until the chicken skin is nice and crispy set-aside and keep warm.

Step 4

For the shallots cut the root off and peel, chop in half and drizzle with oil and roast in the oven for about 15 to 20 minutes.

Step 5

Cube the pancetta and pan fry until crispy about 3 minutes each side.

Step 6

Whisk the honey, lemon juice and red wine vinegar together, slowly pour in the oil while whisking until combined season with salt and ground pepper.