Tried and tested by young chefs

Preparing the lollipop chicken
Preparing the lollipop chicken
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THIS week’s recipe is courtesy of London cookery school Le Cordon Bleu, and of course the Hyndland secondary class who put it to the test.

While attempting to blend into the background and take pictures of school pupils hard at work in the kitchen (see page 3), this reporter was asked to get her hands dirty in return for a taste.

Cream cheese dressing

Cream cheese dressing

So here it is, an easier-than-it-sounds recipe for lollipop de volaille rotie sur pommes de terre Parisienne.

Or, in English, roast chicken lollipops and Parisienne potatoes (as well as a cream cheese dressing, to serve).

Special thanks to my cooking partner, 17-year-old westender Lewis Dunmore, who provided much of the legwork (and some of the dish washing) – even braving the chicken wings, despite being a vegetarian.

This is definitely one for the (meat-eating) family to try, and the novelty of chicken on a stick will no doubt appeal to nugget-loving youngsters everywhere.

An Extra special dish

An Extra special dish


(Serves 4)

12 chicken wings

2 tbsp vegetable oil



1 tsp paprika

1 lemon, juiced

4 baking potatoes

250g cream cheese

handful chives, finely chopped

Salt and pepper, to season


Preheat the oven to 200c.

Using a cloth, dislocate the tip of the chicken wing by pushing down to expose the two bones from the second joint.

Remove the small bone and keep the other one intact.

Using scissors, remove the wing tip then push the remaining meat down around the bone to shape it like a lollipop.

Repeat, then toss all the lollipops in vegetable oil, paprika and half of the lemon juice then season and refrigerate.

Peel the potatoes and place in water (to stop them from turning brown). Using a melon baller, cut into as many small balls as possible.

Place the balls in with the chicken and mix, then roast with the chicken facing skin-side up for approximately 20 minutes or until the meat is cooked.

Meanwhile, mix together the cream cheese, remaining lemon juice and chives.

Season, then fill and use a piping bag to create a design on the plate and arrange the chicken and potatoes on top (this is one to have fun with – and your plates will no doubt look better than the Extra attempts!)