SIMPLE, SEASONAL, SUPERB

CHICKEN WITH ARTICHOKES, LEMON, CHILLI & DILL

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SERVES 6

This recipe is proof that once you've nailed the chicken formula, the sky's the limit.

• 6 free-range skinless chicken breasts, pounded lightly

• a large handful of dill, chopped finely

• zest and juice of 1 lemon

• 100 ml (⅖ cup) olive oil, plus extra for marinating

• flaky sea salt and black pepper

• 1 lemon, sliced

• 1 tin marinated artichoke hearts, cut into quarters

• 250 ml (1 cup) chicken stock

• 30 ml (2 tbsp) Dijon mustard

• 1 red chilli, chopped finely

1. Place the chicken breasts in a mixing bowl, add half the dill, the lemon zest, a drizzle of olive oil, salt and pepper, and rub well to coat. Cover with cling wrap and leave to marinate in the fridge for at least 30 minutes.

2. When you're ready to cook the chicken, preheat the oven to 180°C.

3. Place a grill pan on a medium heat and when hot, sear the chicken for 2–3 minutes a side, or until lightly charred. Transfer to a roasting tray large enough for the chicken to lie flat in a single layer.

4. In the same pan, grill the lemon slices for 2–3 minutes a side and layer in the roasting tray around the chicken. Grill the artichoke hearts for 2–3 minutes a side until slightly charred and layer in the tray.

5. Pour the stock over the chicken and season with salt and pepper. Roast for 15–20 minutes, or until it's cooked through. Transfer the chicken, lemon slices and artichokes to a serving dish.

6. Pour the cooking juices from the roasting tray into a jug, add the lemon juice, mustard, chilli and remaining dill. Use a stick blender to slowly blend in the olive oil. Check the seasoning and pour the sauce over the chicken to serve.

STICKY MISO BUTTERNUT, BRINJAL & SHALLOTS

SERVES 8