Roast chicken rigatoni, Béarnaise butter

1 Put the shallots, red wine vinegar, pepper and tarragon stalks into a pan. Reduce the vinegar until it has nearly evaporated, then remove from the heat.

2 Put the butter into a mixing bowl, then beat for three minutes until it becomes light and fluffy.

3 Add the mustard and chopped tarragon, remove the tarragon stalks from the reduction, then add it to the butter.

4 Roll the butter in parchment and keep in the fridge.

5 Cook the pasta as per instructions, then drain, leaving a little of the cooking liquid in the pot (about half a cup).

6 Slice off a quarter of the butter and add it to the pasta along with the chicken. Season and serve with the grated Parmesan on top.