Devilled eggs with chicken liver pâté

A LITTLE EFFORT FOLATE GLUTEN

FREE

MAKES 12 PREP 25 mins COOK 30 mins

6 organic free-range eggs 2 tbsp unsalted butter 2 tbsp extra virgin olive oil 2 tsp chopped fresh thyme 1 small garlic clove, chopped 1 shallot, finely chopped 250g/9oz chicken liver, trimmed 1 tbsp Fino Sherry 3 spring onions, 1 chopped, 2 thinly

sliced to garnish good grating of nutmeg pinch of cayenne pepper

2 tbsp lemon juice Chicken crackling (see recipe below)

1 Put the eggs in a large saucepan and cover with water. Bring to the boil, then simmer for 8 mins. Drain and cool under a cold tap. Peel the eggs, cut in half and remove the yolks, reserving for later. 2 In a non-stick frying pan, melt the butter with the olive oil over a mediumhigh heat. Add the thyme, garlic, shallot and a good pinch of salt. Cook for 4 mins or until softened and fragrant. 3 Add the liver and season. Cook for 2 mins on each side until browned. Add the Sherry and cook until most of the liquid has evaporated and the liver is cooked but slightly blush inside. In a food processor, combine the pan contents, the chopped spring onion, yolks, spices and lemon juice, and pulse until smooth. 4 Transfer to a piping bag and pipe into the whites. Garnish with the Chicken crackling (below) and sliced spring onions. PER EGG 122 kcals • fat 9g • saturates 3g • carbs none • sugars none • fbre none • protein 10g • salt 0.2g

SERVES 2 PREP COOK 3 hrs

FOR THE CONFIT 4 thyme sprigs, plus 1 tbsp picked

thyme leaves 25g/1oz sea salt zest 1 lemon 2 chicken legs 1 shallot 1 garlic bulb, split in half 1 tarragon sprig 600ml/1pt olive oil FOR THE POTATO HASH 400g/14oz potatoes, diced 50g/2oz streaky bacon, cut into lardons 1 leek, cleaned and sliced 1 green chilli, chopped 50g/2oz spinach 25g/1oz kale, shredded 2 small pack flat-leaf parsley, a handful reserved to serve 2 tbsp Sherry or vermouth vinegar 2 eggs

1 Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1 hr. Heat oven to 140C/120C fan/gas 1. 2 Pat the chicken dry with kitchen paper. Place in a small roasting tin with the remaining conft ingredients. Bake in the oven for 2-21/ hrs until tender, then

2 remove from the oil and drain on a wire rack. Reserve and strain the oil – this is great for roasting veg or making more conft. Reserve the shallot and garlic. 3 To make the hash, heat 1 tbsp of the infused oil in a heavy-bottomed frying pan. Add the potatoes and cook for about 10 mins until they start to soften. Add the bacon and cook, stirring, until it’s crisping. Add the leeks, chilli, conft shallot and garlic (squeezed out of its skin). Cook for another 5 mins until the leeks have softened and the potatoes are cooked through. Season, then add the spinach, kale and parsley. Stir until the leaves have wilted. Add a splash of vinegar. 4 Poach the eggs in barely simmering water for 3 mins, then drain on kitchen paper. Serve the chicken with the hash, eggs and a sprinkling of parsley. PER SERVING 958 kcals • fat 61g • saturates 15g • carbs 40g • sugars 4g • fbre 8g • protein 58g • salt 2.7g

50g/2oz butter 4 slices of preserved lemon (25g/1oz), pith and flesh removed, skin finely chopped 1 garlic clove, finely chopped 1 chicken (about 1kg/2lb 4oz) 2 bay leaves 2 thyme sprigs 3 tarragon sprigs FOR THE SALAD 1 tbsp olive oil 200g/7oz freekeh, thoroughly rinsed

under a cold tap for a few mins 1 bay leaf 2 small pack each of mint, basil and flat-leaf parsley 200g/7oz podded broad beans,

blanched and peeled 4 spring onions, sliced 150g pack rainbow radishes, halved

(smaller ones left whole) 3 tbsp extra virgin olive oil juice 1 lemon

1 Heat oven to 180C/160C fan/gas 4. In a bowl or food processor, combine the butter, preserved lemon and garlic to make a favoured butter. 2 Pat the chicken with kitchen paper, then fll the cavity with the bay, thyme, tarragon and favoured butter, saving a little to spread over the thighs and breast. Season and roast in the oven for about 1 hr, basting every 20 mins or so with the preserved lemon butter and juices. It is cooked when the leg is wobbly when pulled from the body, and the juices run clear. Remove from the oven and leave to rest while you make the salad. 3 Heat the olive oil in a high-sided frying pan or saucepan. Toast the freekeh for a few mins with the bay leaf. Cover with water, bring to the boil and skim off any scum. Simmer for 25-30 mins until cooked but still with a little bite. Rinse the freekeh under cold water, then drain and mix it with the herbs, broad beans, spring onions and radishes. Season and dress with olive oil, lemon juice and the juices from the bird poured over. PER SERVING 673 kcals • fat 38g • saturates 12g • carbs 39g • sugars 2g • fbre 6g • protein 41g • salt 0.5g