- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 boneless chicken breasts, skin on (weighing about 175g/6oz each)
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 small onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, crushed
- 1 heaped tbsp horseradish cream
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 4 tbsp crème fraîche, full or half fat
- 350g frozen pea
- ½ iceberg lettuce or 1 cos lettuce, shredded
- pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 tbsp fresh mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- new potatoes, to serve
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
Drizzle the oil over the chicken and season. Heat a heavy-based frying pan and put the chicken in, skin side down. Fry on a high heat for 3-4 minutes until the skin is golden and crisp. Turn the chicken over and fry on a medium heat for a further 6-8 minutes until just cooked.
Meanwhile, melt the butter in a pan. Add the onion and garlic and cook on a low heat until soft and transparent. Stir in the horseradish cream and crème fraîche and simmer for 2-3 minutes.
Toss in the peas, lettuce and sugar and season well. Simmer for 2-3 minutes until the lettuce has wilted slightly, then remove from the heat and scatter in the mint. Divide the peas between hot plates, top with the chicken and serve with buttered new potatoes.