Large bottomed deep frying pan on stove medium heat. Add olive and shallot and cook for 5 minutes without colour. Then add garlic for 1 min

Turn heat up, and deglaze the pan with the Sherry, let reduce by half and turn heat down

Add mustard, horseradish, lemon zest and juice, cayenne and cream, bring to a simmer and reduce by 30%.

Add a good pinch of sea salt, and a good grind of black pepper add the dark meat first and heat through for 2 minutes

Finally add the white meat, the parsley and check the seasoning. Gently fold, until warm on the low heat. Add a little more cream if too thick.

Spoon back into shells, top with bread crumbs and Parmesan and place under a medium grill for 3-5 minutes until golden brown.

Serve with an ice cold French white like a Picpoul, Sancerre or Poully Fume. Some toasted sourdough and wedge of lemon.