Method
To make the chicken, firstly pre–heat oven to 180°C. Blitz the bread , and mix in a bowl with the parsley, pepper and salt. Slice the chicken fillets in half, and coat in egg, followed by flour and then breadcrumbs. Place in oven for 30 minutes.
To cook the vegetables, place the chopped parsnip, sweet potato, garlic, carrot, and vine of tomatoes in a roasting tin. Rub olive oil and maple syrup into the vegetables. Sprinkle pepper over the top and place in oven for 35 minutes at 180°C.
Put the potatoes on to boil and heat butter, and milk in a saucepan before adding the scallions for 3–4 minutes. Strain and mash potatoes, add the milk and scallion mixture and mash again.
To make the sauce, melt the butter in a saucepan and add the shallots. Sauté until soft. Stir in the beef stock, followed by double cream and crushed peppercorns. Reduce the heat, and simmer until the sauce thickens.
To serve the meal, stack the chicken pieces on top of each other, drizzle some peppercorn sauce over the chicken and serve with the roasted vegetables and champ.