Feeds 4- 6 as a starter

A delicious and beautiful  springtime dish.

• 2 Smoked Chicken Breast 180g
• (Or 2 Portions Oak Roasted Salmon 160g)
• A Selection of baby salad leaves
• A selection of hedgerow and woodland leaves and flowers: Primroses,Violets, Wild garlic leaves ( & flowers in early summer), new baby Dandelion leaves, Wood Sorrel (Oxalis) leaves and flowers
• Baby asparagus spears - cooked al dente
• Fresh garden Chives
• Honey & Dijon Mustard Vinaigrette - homemade or bought

It really is just as simple as it looks!  Arrange the seasonal leaves and asparagus around slices of Smoked Chicken or flakes of Oak Roasted Salmon and decorate with the flowers and chives.  Drizzle over the dressing and serve.

Posted on Mar 23rd 2012

Serves 6 as a light main course

• 2 (360g) Smoked Chicken Breast- sliced
• 50g Anchovy Fillets - drained of oil
• 200g Green Beans - cooked, sliced & chilled
• 4 Little Gem Lettuces - washed & separated
• 1 Bunch Watercress - washed
• 100g Feta Cheese - cubed
• 3 Hard-boiled Eggs - quartered
• 12 Cherry Tomatoes Extra Virgin Olive Oil
• 2 tbls Fresh Basil or Oregano Leaves
• Balsamic Vinegar
• Freshly Ground Black Pepper & Salt

Arrange the beans, lettuce leaves, cheese, watercress and eggs on a platter. Drizzle with olive oil followed by vinegar and plenty of seasoning. Toss lightly. Pile on the chicken, anchovies, tomatoes, olives and herbs with a twist of black pepper and a little more olive oil if desired. Serve with thick slices of crusty white bread.

Posted on Jul 4th 2011

Serves 6 as a starter or 4 as a main course 

• 2 Smoked Chicken Breasts (360g) - thinly sliced
• 1 Fresh Ripe Mango - peeled, stoned & sliced (Tinned sliced mango is very good if necessary!)
• 1 Avocado - peeled, stoned & sliced 
• 1 Fresh Lime - cut into wedges
• 1 Bag or Bunch of Watercress or Rocket Leaves
• Olive Oil
• White Wine Vinegar
• Sugar & Seasoning

Make a vinaigette dressing in a blender using 3 parts olive oil to 1 part vinegar, season to taste with a little sugar, salt and pepper. Blend a good handful of watercress or rocket leaves into the dressing.  Adjust seasoning and add a squeeze of lime to taste.

I then like to present the ingredients on a large platter and let people help themselves but you can plate up individual portions if you prefer.  Arrange the slices of chicken, mango and avocado on a bed of leaves with the lime wedges. Drizzle over some of the watercress dressing, putting the remainder in a jug to offer separately. For a main course serve with minted baby new potatoes.

Posted on Jul 4th 2011

Serves 4 as a main course - good for a buffet

• 4 portions Pasta
• 2 Smoked Chicken Breasts - sliced
• 2 Spring Onions - sliced
• 1 handful Watercress Leaves
• 1 tbl Roasted Pinenuts
• Fresh Shavings of Parmesan
• Extra Virgin Olive Oil
• 150g Pesto Sauce
• 100g Creme Fraiche - optional

Cook your favourite pasta and rinse under cold water to cool & stop it sticking together. Take the pesto, add creme fraiche to taste then mix into the pasta. Place in a bowl or on a platter and add the smoked chicken and watercress leaves and sprinkle over the pine nuts, spring onion and parmesan shavings. finish with a drizzle of olive oil and a twist of black pepper.

Posted on Jun 27th 2011