CHICKEN KIEV

The combination of parsley, garlic and butter is classic, but you could use basil or dried chilli flakes too.

Serves 4

75g (2¾oz) unsalted butter, at room temperature

3 garlic cloves, crushed

4tbsp finely chopped flat-leaf parsley

Sea salt and black pepper 4 boneless, skinless chicken breasts (not previously frozen) 75g (2¾oz) plain flour, plus extra for mixing

2 eggs, beaten

150g (5½oz) fresh breadcrumbs Sunflower oil, for frying

To serve

Mashed potatoes and vegetables

In a bowl, beat the butter, garlic and parsley together until combined. Season with salt and pepper. Transfer to a sheet of clingfilm and roll into a sausage shape, then place in the freezer for 15 minutes.

To butterfly the chicken, place each breast on a board and use a sharp knife to slice into the thicker side; holding the knife parallel to the board, slice across the breast

horizontally, taking care not to cut all the way through, until you can open it out. Then place each breast between 2 sheets of clingfilm and bash with a rolling pin until flat, taking care not to tear the chicken or create holes.

Divide the frozen butter into 4 pieces. Place one on each breast, then wrap the flesh around the butter. If you like, mix flour with water to create a paste to help stick the chicken in place. Freeze for 15 minutes to firm up.

Preheat the oven to 200°C/fan 180°C/gas 6. Put the flour, beaten egg

and breadcrumbs into separate bowls. Coat the chicken first in flour, then beaten egg and then breadcrumbs.

Fill a large, deep pan with oil to a depth of 2cm and place over a medium-high heat. Test the oil is hot enough by dropping in a small piece of bread: it should brown in 50 seconds. Place the chicken in the pan, seam down. Fry for 6 minutes, turning now and again, until golden and crisp. Put the chicken into a roasting in. Bake for 12 minutes, until cooked through. Serve with mash and vegetables.