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1. Process dried porcini mushrooms to a fine powder
2. Make the stuffing – heat the oil and butter, add the shallots and garlic, cook 30 seconds. Add the liver and mushrooms and season with salt and pepper
3. Cook until the mushrooms are cooked through and all of the liquid has evaporated, the mushrooms should have taken on a golden colour
4. Remove from heat, mix in the herbs and breadcrumbs allow to cool
5. Debone chicken Maryland’s keeping skin intact, trim sinew and set aside
6. Open out each chicken Maryland flat with skin side down and fill the gap where the bones were with stuffing mix
7. Roll into a cylinder shape and wrap in thinly sliced prosciutto. Wrap in aluminum foil and tighten ends
8. Chill for service. Poach 20 minutes in water, and then unwrap the foil, season with cracked black pepper and olive oil, and seal in a pan on all sides until bacon is golden
9. Rest in a warm place, and then carve into slices to serve with pea and potato garnish