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Paul DeWaard shows you how to make a delicious and wholesome mushroom Vol-au-Vent this Christmas. Some great Irish brands on show such as Stonewell Cider and Ballymaloe Foods Method: This is what you will need for 2 generous portions: ✔220g Chicken breast or thigh ✔400 ml Kinsale Bay Mushroom soup ✔100g Bacon lardons ✔8 sage leaves ✔2 Spring onions ✔2 tbs Butter ✔2 tbs Flour ✔Cranberry sauce (optional) Heat frying pan or wok with 1 tbs of butter, fry off ½ of the bacon and the sage leaves until
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