Serves 4

You’ll Need:

800g New Potatoes

3 Tomatoes

30g Parmesan cheese, grated.

A large bunch of Asparagus

Large Bunch of Fresh Basil

Small Bunch of Scallions

1 Medium fresh red chilli

2 tsp Red Wine Vinegar

4 Skinless Chicken Breasts

1 Lemon

4 Sprigs of Fresh Thyme

A Knob of Butter

Olive Oil

Salt & Black Pepper


Add peeled potatoes to a large pot of boiling water and cook for approximately 15 minutes.

Roughly chop tomatoes and basil leaves. Trim and slice scallions. De seed Chilli and all these ingredients to a blender.

Add a splash of olive oil, black pepper and red wine vinegar to the blender and blend to a chunky salsa.

With a sharp knife score the underside of the chicken breast and season with salt & pepper.

Lay breasts our on a chopping board, cover with cling film and bash them with the bottom of a heavy pan under they are about 1cm thick. Remove cling film and grate the zest of the lemon evenly over the breasts. Drizzle chicken with olive oil and then season further with a scattering of thyme leaves.

Add chicken breasts to a hot pan and cook on each side for about 3 minutes.

When the potatoes are a few minutes off cooked add the asparagus to a steamer or pan of shallow boiling water. Remove from heat after no more than 5 minutes.

When potatoes are boiled drain and mash with some butter and add the parmesan.