Keen to share his chicken and mushroom pastry recipe, Jamie Oliver proclaimed "everyone absolutely loves" this meal.

He described the dish as having a "beautiful chicken breast, stuffed with garlicky mushrooms, parsley and butter".

The iconic chef added that the chicken and mushroom mixture is then "wrapped in golden pastry and served with a white wine sauce".

Jamie said: "It’s an absolute cracker of a recipe because it’s easy enough for weekdays, but impressive enough if you want something fancy at the weekend."

Here's how to make Jamie's scrumptious chicken and mushroom pastry parcels in the air-fryer with his simple recipe.

Air-fryer chicken and mushroom pastry parcels recipe

Serves: four people

Ingredients

• 400g baby carrots, halved
• Olive oil
• 250g mixed mushrooms
• Two cloves of garlic
• Half a bunch of flat-leaf parsley
• One knob of unsalted butter
• Half a lemon
• 4 x 150g skinless chicken breasts
• 320g sheet of puff pastry
• One egg
• One heaped tablespoon wholegrain mustard
• 150ml white wine
• 150ml single cream
• Optional: extra virgin olive oil
• 80g watercress

Method

Scrub, trim and halve the carrots, toss with one tablespoon of olive oil and season with salt and black pepper, then roast in the smaller air-fryer drawer for 35 minutes at 200C, shaking halfway.

Roughly tear any larger mushrooms, leaving any smaller ones whole, toss with one tablespoon of olive oil, then place in the larger drawer, along with two unpeeled garlic cloves. Cook for 15 minutes at 200C, or until golden all over.

Once 15 minutes is up, tip the mushroom and garlic onto a chopping board, squeezing the garlic out from their skin, then finely chop and mix everything together.

Finely slice the parsley, then add into the mushroom mixture with butter and a squeeze of lemon juice. Season with salt and pepper, then leave to cool completely.

Chicken

Slice into the thickest part of each chicken breast to create pockets. Divide and stuff in the mushroom mixture, then shape the breasts back into their original form, sealing the stuffing inside.

Unroll the pastry and slice lengthways into four strips. Stretching slightly to lengthen, wrap the pastry around each chicken breast, pressing lightly to secure it in place.

Beat the egg and brush it all over the pastry, then place in the large drawer and cook for 20 minutes at 200C, or until golden and cooked through – you may need to work in batches.

Meanwhile, place a non-stick frying pan on a medium-high heat with the mustard and white wine.

Allow to bubble and reduce by half, then pour in the cream and simmer until the sauce coats the back of a spoon. Remove from the heat and season.

Divide the mustard sauce between serving plates. Slice each chicken breast into three and arrange on top of the sauce, finishing with a drizzle of extra virgin olive oil. Serve with the roasted carrots and a handful of watercress.